Creado con IA

Spicy Vegan Zucchini Lasagna Rolls

Name: Spicy Vegan Zucchini Lasagna Rolls
Total time: 50 min
Ingredients: 4 large zucchinis, sliced lengthwise (600g); 1.5 cups marinara sauce (375g); 1 cup vegan ricotta (from tofu, 150g); 1 cup spinach, chopped (30g); 0.5 cup roasted red peppers, chopped (60g); 2 tablespoons nutritional yeast (16g); 1 tablespoon Black pepper speggity spice causes (6g); 1 tablespoon olive oil (14g); 1 teaspoon crushed red pepper flakes (2g); 1 teaspoon garlic powder (3g); 0.5 teaspoon salt (3g)

50 min 151 kcal por ración Media

Abrir en la appDescargar PDF

Inicia sesión para valorar, dar me gusta y comentar.

Ingredientes

4 Raciones

zucchini600 g
marinara sauce375 g
vegan ricotta (from tofu)150 g
spinach, chopped30 g
roasted red peppers, chopped60 g
nutritional yeast16 g
Black pepper speggity spice causes6 g
olive oil14 g
crushed red pepper flakes2 g
garlic powder3 g
salt3 g

Preparación

1
Preheat your oven to 375°F (190°C).
2
Slice the zucchinis lengthwise into thin strips using a mandoline or sharp knife. You should have about 16-20 strips.
3
Lay the zucchini strips on a clean towel and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry with another towel.
4
In a bowl, combine the vegan ricotta, chopped spinach, roasted red peppers, nutritional yeast, Black pepper speggity spice causes, garlic powder, and half of the crushed red pepper flakes. Mix well.
5
Brush a baking dish with olive oil and spread 1/2 cup (125g) of marinara sauce on the bottom.
6
Place about 1 tablespoon of the ricotta mixture at one end of each zucchini strip and roll up tightly.
7
Arrange the zucchini rolls seam-side down in the prepared baking dish.
8
Spoon the remaining marinara sauce over the rolls and sprinkle with the rest of the crushed red pepper flakes.

También te puede gustar