#Repost @vegansvillage With @get_repost

repost vegansvillage with get repost display image  beb3bf63
repost vegansvillage with get repost display image beb3bf63

#Repost @vegansvillage with @get_repost
By @alexafuelednaturally .⠀⠀
2-3 zucchinis⠀⠀
3 tbsp olive oil ⠀⠀
32 ounces marinara sauce⠀⠀
1 (14 ounces) container firm tofu⠀⠀
Juice of 1 lemon⠀⠀
1/2 tsp salt⠀⠀
4 tbsp nutritional yeast⠀⠀
1/2 tsp garlic powder⠀⠀
Fresh basil⠀⠀
??? Get Our 28-Day Vegan Meal Plan & Vegan Cooking Guide ? @recipesforvegan (link in bio)⠀⠀⠀
.⠀ to garnish⠀⠀
Instructions: ⠀⠀
1. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.⠀⠀
2. Preheat oven to 400°. PEEL the zucchinis using an Apple peeler (this is a game changer and makes them perfectly thin… or Slice zucchini lengthwise into 1⁄8” thick strips.⠀⠀
3. Spread marinara sauce sauce onto the bottom of a oven-proof skillet; set aside.⠀⠀
4. Spread 1 tablespoon ricotta mixture evenly along each zucchini slice. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. Brush the tops of the zucchini rolls ups with olive oil.⠀⠀
5. Place into oven and bake for 25-30 minutes ⠀⠀
6. Serve immediately. Garnish with ground pepper and fresh basil.⠀⠀
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