VEGAN RICOTTA ZUCCHINI ROLL UPS

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VEGAN RICOTTA ZUCCHINI ROLL UPS 🍅

Stop what you’re doing and make these zucchini roll ups NOW! 👏🏼 They’re absolutely delicious, made with whole, nutrient-rich ingredients, and are TOTALLY vegan and gluten free. Can I get a heck yeah?! 🙋🏻‍♀️ I’m dropping the whole recipe below for you babes and can’t wait to hear what you think. Enjoy!

Vegan Zucchini Ricotta Roll Ups 🍅
SERVES 4

1 large zucchini or 2 small zucchinis
1/2 small red onion, diced
2 garlic cloves, minced
4 C spinach, roughly chopped
12 oz firm or extra firm tofu
1 tbsp lemon juice
1 tbsp Italian seasoning
2 tbsp nutritional yeast
salt and pepper
16 oz red pasta sauce
2 tbsp GF breadcrumbs or almond meal (I used cauliflower bread crumbs)
Fresh parsley, to garnish

1. Preheat oven to 350.
2. Use a mandoline, vegetable peeler, or knife to slice your zucchini into very thin ribbons. Place on paper towels and sprinkle with salt. Let rest and release water for 5-10 minutes. Pat dry.
3. Meanwhile, sauté your onion and garlic for 3-4 minutes. Add in the spinach until wilted. Set aside.
4. Add tofu, lemon juice, nutritional yeast, and seasonings to a bowl and mix to combine. Stir in cooked veggies.
5. Add a layer of red sauce to glass baking dish.
6. One at a time, place a zucchini ribbon on a clean, dry surface and spread1-2 tbsp of the tofu veggie mixture on the first 1/2 of the ribbon. Roll up as pictured and place in the baking dish. Sprinkle with bread crumbs.
7. Cover with foil and bake for 20 minutes. Remove foil and bake for 5-10 more minutes until golden.
8. Serve with extra sauce and a sprinkle of fresh parsley.
By @jackfruitfulkitchen