Vegan Zucchini Roll Ups

Ingredients

• Primary
  • 3 medium zucchini, finely sliced lengthwise
  • 2-3 cups Classic Marinara Sauce
  • ½ cup finely chopped carrot, cucumber, and zucchini into 1.5″ long sticks
• Nut “Cheese”
  • 1 cup Pepitas (Raw/ unsalted)
  • 1½ tbs. nutritional yeast
  • 1 tbs. finely chopped fresh basil
  • ½ tbs. oregano or other Italian seasoning
  • ½ bag of Daiya mozzarella
  • 3 cloves of garlic, minced
  • 1 12 oz. package of tofu (I used soft, but if you want a thicker “cheese,” you can use firm) 

Instructions

1. Preheat the over to 350 F.
2. Slice zucchini using  a mandoline Slicer or other vegetable slicer.
3. Lay out zucchini strips on a large, clean kitchen towel. Salt the slices to draw out the moisture and set aside for at least 15 minutes.
4. Slice your carrots, zucchini, and cucumber into 1.5″ sticks.
5. In a food processor, pulse the pepitas and nutritional yeast until well mixed.
6. Add in the tofu, basil, oregano, garlic, and Daiya, pulse until fully combined.
7. Transfer the zucchini to a clean kitchen towel.
8. Add 1 tablespoon dollops of filling to each slice and spread into an even, thin layer.
9. Add 1 small stick of carrot, zucchini and cucumber, and roll up.
10. Pour marinara sauce into a ~9×9 baking pan or pyrex dish, reserving at least a ½ cup.
11. Add the roll-ups, spiral side up, and cover with a bit more sauce.
12. Bake for 15-20 minutes.
13. Garnish with vegan cheese, extra basil, and enjoy!