Vegan: Zucchini & "Ricotta" Rolls

Going green (and vegan!) with these delicious Zucchini & "Ricotta" Rolls!



 🌱 Baked zucchini slices filled with a creamy tofu-cashew "ricotta" and spinach, topped with juicy cherry tomatoes. A perfect healthy, low-carb, and flavorful plant-based meal or appetizer! Recipe below 👇

Recipe (for copy-pasting directly into comments or a follow-up story/post if space allows):

Vegan Zucchini "Ricotta" Rolls

Yields: 4 servings | Prep: 25 min | Cook: 20-25 min

Ingredients:

 * 2 medium zucchini, thinly sliced lengthwise

 * For Vegan "Ricotta" Filling:

   * 225g (8oz) firm/extra-firm tofu, pressed well

   * 60g (1/2 cup) raw cashews, soaked in hot water for 15 min, then drained

   * 2 tbsp nutritional yeast

   * 1 tbsp lemon juice

   * 1 clove garlic, minced (or 1/2 tsp garlic powder)

   * Salt and black pepper to taste

   * 1/4 cup (approx. 15g) chopped fresh spinach, blanched and squeezed dry (or thawed frozen)

 * Olive oil

 * Cherry tomatoes, halved

 * Fresh basil leaves for garnish

Instructions:

 * Preheat oven to 200°C (400°F).

 * Make Vegan "Ricotta": In a food processor, combine pressed tofu, soaked cashews, nutritional yeast, lemon juice, minced garlic, salt, and pepper. Blend until smooth and creamy. Stir in chopped spinach.

 * Assemble: Spread filling evenly over zucchini slices. Roll up each slice and place seam-side down in a baking dish.

 * Bake: Drizzle rolls with olive oil. Top with halved cherry tomatoes. Bake for 20-25 minutes, or until zucchini is tender and filling is heated through/lightly browned.

 * Serve: Garnish generously with fresh basil before serving.

Nutrition Facts (per serving, approximate - may vary based on ingredients):

Calories: 180

Fat: 12g

Protein: 12g

Carbs: 10g

Fiber: 4g


#VeganZucchiniRolls #ZucchiniRecipe #PlantBased #VeganRecipe #LowCarbVegan #HealthyVegan #VegetarianRecipe #EasyVegan #BakedZucchini #TofuRicotta #CashewCream #Spinach #Garlic #CherryTomatoes #FreshBasil #VeganDinner #VeganLunch #VeganAppetizer #PlantBasedDiet #MeatlessMonday #DairyFree #EggFree #VeganFoodie #InstaVegan #VeganLife #HealthyEating #GlutenFreeVegan #CrueltyFree #PlantPowered #RecipeOfTheDay


Comments

Post a Comment

Popular posts from this blog

Image
Thai-inspired Coconut Lime Fish Curry  .... ....— fragrant, creamy, and zesty in 25 minutes. 📸  🐟  Best Fish Options  for This Dish Use any  white, firm fish  that stays juicy in sauce: Cod (as in the photo) Sea bass Halibut Haddock Tilapia (budget-friendly) Barramundi or snapper Dorada  📝  Ingredients (Serves 2–3) 🐟 Fish & Marinade: 400–500 g white fish fillets Salt & pepper Juice of ½ lime 🍛 Sauce: 1 tbsp coconut oil or neutral oil 2 garlic cloves (minced) 1 tsp fresh ginger (grated) 1 shallot (chopped) 1 red chili or chili flakes (optional) 1 cup (240 ml) full-fat coconut milk ½ cup (120 ml) fish or vegetable stock Juice + zest of 1 lime 1 tbsp fish sauce or soy sauce 1 tsp brown sugar 🥕 Veggies (Optional but great!): 1 carrot (diced) ½ red bell pepper (sliced) Handful chopped fresh cilantro 🔥  Instructions Marinate the fish  with salt, pepper & lime juice for 10 minutes. In a pan,  sauté garlic, ginger, shall...
Read more

Lemon Mousse Cake

Image
🍋 Lemon Mousse Cake 🍋 🍋 Lemon Mousse Cake 🍰 A refreshing, elegant dessert layered with zesty lemon curd, fluffy mousse, and airy sponge cake. A crowd-pleaser for spring & summer! ⏱️ Prep Time: 45 min | Cook Time: 20 min | Chill Time: 4 hrs 🍽️ Serves: 10–12 slices 🧁 Ingredients Sponge Cake: • 6 large eggs (room temp) • 200g / 1 cup granulated sugar • 15ml / 1 tbsp vanilla extract • 120g / 1 cup all-purpose flour (sifted) • 30g / 2 tbsp melted salted butter • 60ml / 2 fl oz Limoncello (optional, for soaking) Lemon Curd: • 6 egg yolks • 200g / 1 cup sugar • 120ml / ½ cup lemon juice (fresh) • Zest of 2 lemons • 115g / ½ cup unsalted butter (cut into small cubes) Lemon Mousse: • ½ batch of chilled lemon curd • 480ml / 2 cups heavy whipping cream • 30g / 2 tbsp powdered sugar • 2.5ml / ½ tsp vanilla extract Vanilla Whipped Cream (Topping): • 240ml / 1 cup heavy cream • 5ml / 1 tsp vanilla extract • 15g / 1 tbsp powdered sugar Optiona...
Read more
Image
🐟 Pan-Seared Halibut with Lemon-Dill Cream Sauce & Toasted Almond-Herb Crust 🍋🌿 ✨ Tender, flaky halibut meets a zesty, silky lemon-dill cream sauce—topped with a nutty, herbaceous almond crust. It’s the kind of elegant, protein-packed dish that feels like a cheat meal—but totally isn’t. Perfect for a high-protein, low-carb dinner that feels fancy but is ready in under 40 minutes! 🌿 🧾  Recipe (Serves 2) Prep : 20 min |  Cook : 15–20 min 🐟 Ingredients: For the Halibut:  • 2 (6–8 oz) halibut fillets (or cod/sea bass) • 1 tbsp olive oil + 1 tbsp butter • Salt & pepper to taste Lemon-Dill Cream Sauce:  • 1 tbsp butter • 1 shallot + 1 garlic clove (minced) • ½ cup white wine • ½ cup fish or veg broth • ½ cup heavy cream • 1 tbsp lemon juice • 2 tbsp dill + 1 tbsp parsley • Salt & white pepper to taste Toasted Almond-Herb Crust:  • ¼ cup chopped/slivered almonds • 1 tbsp parsley • 1 tbsp chives or extra dill • ½ tsp smoked paprika (optional) • Pinch o...
Read more