Name: Zucchini Cannelloni with Marinara Sauce
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 3 zucchini ((medium, cut into thin slices lengthwise using a mandolin or a peeler)); 2 cups cashew ((soaked for 4 hours and rinsed)); 3 Tbsp lemon juice ((fresh)); 1 Tbsp nutritional yeast; 1 tsp sea salt; 1 1/2 cup tomato ((ripe, cut in quarters)); 3 sun-dried tomatoes ((soaked for 4 hours and rinsed)); 1 Tbsp olive oil; 1 garlic clove; 4 Tbsp black olives ((chopped)); 1 tsp oregano ((dry)); salt ((to taste)); pepper ((to taste)); chili flakes ((to taste)); 6 brazil nuts ((ground)); 1/4 tsp tamari

Serves

Level

Mod

Ingredients

Ingreds.

Total

40min

Serves

Level

Mod

Ingredients

Ingreds.

Total

40min

Here’s an elegant dish that is bound to be a crowd-pleaser. Creamy, rich marinara sauce, plump zesty cannelloni, and even a touch of vegan “cheese”, this raw masterpiece has got it all! Zucchini yet again show’s its incredible versatility and makes for a great cannelloni when stuffed with cashews and nutritional yeast.

With sun-dried tomatoes and black olives, the marinara sauce has a deliciously Meditteranean flavor to it. A great comforting food on a cool fall day, you can enjoy it as a main dish, an appetizer, or as a side! Make sure to give yourself enough time to soak the cashews and dehydrate the brazil nut parmesan.

Ingredients

Cannelloni

3 zucchini (medium, cut into thin slices lengthwise using a mandolin or a peeler)
2 cups cashew (soaked for 4 hours and rinsed)
3 Tbsp lemon juice (fresh)
1 Tbsp nutritional yeast
1 tsp sea salt

Marinara sauce

1 1/2 cup tomato (ripe, cut in quarters)
3 sun dried tomatoes (soaked for 4 hours and rinsed)
1 Tbsp olive oil
1 garlic clove
4 Tbsp black olives (chopped)
1 tsp oregano (dry)
salt (to taste)
pepper (to taste)
chili flakes (to taste)

Brazil nuts Parmesan

6 brazil nuts (ground)
1/4 tsp tamari

Servings:

Units:

Directions

Prep

20 min

Total

40 min

Canneloni

Spread zucchini slices in a tray and sprinkle with a little salt and a drizzle of lemon juice. This marinade will make the slices more flexible for when you roll the cannelloni.
In a food processor, blend cashew nuts, lemon juice, nutritional yeast and salt to have a smooth paste.
Lay three zucchini slices side-by-side lengthwise, overlapping a bit to form a rectangle. Shape 2 tablespoons of cashew paste into a cylinder and place at a short end of rectangle. Starting from filling end, roll zucchini to make the cannelloni. Repeat with remaining zucchini and paste.

Marinara sauce

Blend all the ingredients into a smooth sauce.

Brazil nut Parmesan

Mix ground Brazil nuts with tamari and dehydrate for about 2 hours at 108°F / 42°C. If you don’t have a dehydrator you can use the oven at the lowest temperature possible.

Assembly

Pour some sauce on a plate and place 2 cannelloni at the center. Top with the chopped olives and Brazil nuts Parmesan.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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