Zucchini Cannelloni with Cashew sauce

These zucchini cannelloni’s are a great idea for dinner when you want to have something warm but keeping it healthy. Also, it is 100% vegan.

The cashew sauce adds that special thing to this meal to make it perfect. To be honest I could eat the sauce just with a spoon… so yummy! — RootsandCook

Directions

1. Start soaking cashew nuts in water for 15 minutes.
2. For the mushroom filling, heat 1 tablespoon oil in a medium-size pan and sauté the chopped onion and the chopped garlic clove.
3. Chop mushrooms, add and stir. Cook for 5 minutes.
4. Add 1/2 glass of white wine. Cook for another 5 minutes until the mushrooms are soft. Remove from heat and set aside.
5. In the meantime, heat 1/2 tablespoon oil in a small saucepan. Add the tomato and simmer for 10 minutes or until the sauce thickens slightly.
6. Remove the tomato sauce from heat.
7. Meanwhile, using a mandolin or sharp knife, peel the zucchini into wide strips and lay them flat. Sprinkle the zucchini with salt.
8. Heat a large pan and cook zucchini ribbons in small batches. 30 seconds from each side max. Place them in a dish.
9. Place 1 large tablespoon of the mushroom filling onto the centre of the zucchini.
10. Roll into a coin and place it in an oven dish. Repeat with remaining zucchini.
11. Spoon the cashew sauce over each roll.
12. Bake in a preheated oven for 10 minutes at 200 ºC. Conventional heating.
13. Sprinkle with extra nutritional yeast and serve with some salad. Enjoy it!