Vegan Zucchini Involtini Bake

lazycatkitchen.com

subheading: TOMATO SAUCE:

600 g / 21 oz (1½ tin) of quality plum tomatoes or 750 g / 1.5 lb ripe tomatoes

2 tbsp / 20 ml olive oil (optional)

¼ small onion

2 garlic cloves

½ tsp fine salt, more to taste

¼ tsp pepper, to taste

1 tbsp quality tomato paste

a pinch of chilli flakes (optional)

15 large basil leaves

subheading: BASIL RICOTTA FILLING:

135 g / 1 cup raw cashews or flaked almonds (or sunflower seeds for a nut-free version), soaked in boiling water for 30 min

100 g / 3.5 oz firm cotton tofu*, no need to press!!!

10 large basil leaves

2 tbsp nutritional yeast

2 garlic cloves

¼ tsp black pepper

½ tsp fine sea salt

2 tsp white / shiro miso paste (if unavailable add more salt and nutritional yeast)

generous amount of freshly grated (recommended) nutmeg, adjust to taste

zest of 1 unwaxed lemon

45 ml / 3 tbsp lemon juice, more to taste

120 ml / ½ cup almond (or other unsweetened plant) milk

subheading: REMAINING INGREDIENTS:

6 courgettes / zucchinis

2 tbsp coarse breadcrumbs (I make mine from leftover Turkish pide) (optional)

2 tbsp pine nuts

fresh basil, to garnish

Directions at lazycatkitchen.com

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