Zucchini Cannelloni with Marinara Sauce

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

Posted on November 11, 2015 by Trisha and Kuteer in Main Dish

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