Vegan Zucchini Involtinis

Name: Vegan Zucchini Involtinis
Prep time: 25 min
Cook time: 35 min
Yield: 4 to 8 servings
Cuisine: Québécoise
Ingredients: 1 400 g block firm tofu; 3 tablespoon (45 ml) lemon juice; 3 tablespoons (45 ml) nutritional yeast; 2 teaspoon (10 ml) white miso; 2 teaspoon (10 ml) maple syrup; 2 garlic cloves, minced; 3/4 teaspoon (3.75 ml) salt; Pepper, to taste; 3 large zucchini or 4 small ones; 2 tablespoons (30 ml) olive oil; 1 small white onion, thinly sliced; 1 clove garlic, minced; 1/4 teaspoon (1.25 ml) salt; 750 ml tomato coulis; 2 cups (65 g) coarsely chopped spinach; 2 cups (60 g) fresh basil leaves; 3 tablespoons (45 ml) vegan parmesan cheese; 1/4 cup (30 g) toasted panko breadcrumbs; Olive oil drizzle

A few years ago, my mother made an eggplant involtini recipe for the first K pour Katrine cookbook and it’s probably my favorite recipe from the book! So, I took inspiration from this delicious vegetarian dish to create my own version, made with zucchini to make it quicker! It’s comforting and soooo pretty! The perfect dish to put at the center of the table!

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Preparation time: 25 minutes
Cooking time: 35 minutes
Servings: 4 to 8

Ingredients

Tofu Ricotta

1 400 g block firm tofu
3 tablespoon (45 ml) lemon juice
3 tablespoons (45 ml) nutritional yeast
2 teaspoon (10 ml) white miso
2 teaspoon (10 ml) maple syrup
2 garlic cloves, minced
3/4 teaspoon (3.75 ml) salt
Pepper, to taste

Involtinis

3 large zucchini or 4 small ones

Tomato Sauce

2 tablespoons (30 ml) olive oil
1 small white onion, thinly sliced
1 clove garlic, minced
1/4 teaspoon (1.25 ml) salt
750 ml tomato coulis
2 cups (65 g) coarsely chopped spinach
2 cups (60 g) fresh basil leaves

Toppings

3 tablespoons (45 ml) vegan parmesan cheese
1/4 cup (30 g) toasted panko breadcrumbs
Olive oil drizzle

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Preparation

Tofu Ricotta

Place all the ingredients for the tofu ricotta in a narrow container. Using a blender attachment, blend until smooth.

Involtinis

Using a vegetable peeler, cut approximately 35 to 40 zucchini ribbons without using the center and place on absorbent paper. Cut zucchini trimmings into small cubes.

Tomato Sauce

In an ovenproof skillet, heat the olive oil over medium-high heat and cook the onion for 4 minutes. Add the remaining zucchini, garlic and salt and cook for a further 5 minutes. Add the tomato coulis and cook for a further 2 minutes. Add the spinach and basil and cook for 2 minutes, stirring gently. Reserve.

Assembly

Place 8 slices of zucchini on a work surface. Add about 1 tbsp (15 ml) tofu ricotta to one end of the zucchini slices. Roll up slices tightly to enclose filling. Place involtini in pan on top of tomato sauce. Repeat for all zucchini slices.
In a non-stick skillet heated over medium-high heat, brown the panko breadcrumbs for 3 to 4 minutes, stirring often. Sprinkle breadcrumbs and vegan parmesan over involtini. Drizzle with a little olive oil and bake for 20 minutes. Increase the temperature to broil and bake for a further 2-3 minutes.

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