Vegan Pumpkin Lasagna Rolls ❤️
OMG ? this turned out amazing. I’m not vegan, but I enjoy vegan cuisine ?
Recipe for 8 to 10 lasagna rolls:
Preheat oven to 400 F. Grab a 9×9 baking dish or similar.
1 1/2 cups ground vegan meat alternative
8 oz vegan ricotta
1/2 cup pumpkin puree
4 tbsp fresh basil chopped
1/2 tsp garlic powder
1/2 onion powder
1/2 tsp salt or to taste
1/2 tsp pepper
3 tbsp vegan butter
2 tbsp minced garlic
1 shallot diced
4 fresh sage leaves chopped
4 fresh basil leaves chopped
1 1/2 cups almond milk unsweetened
1 cup vegetable broth
2 tbsp flour
2 tbsp vegan cream cheese
2 tbsp pumpkin pure
2 tbsp tomato paste
1 tbsp miso paste
Salt, pepper, garlic powder and onion powder to taste.
15 lasagna noodles (some might break lol)
2 tbsp olive oil
1 tbsp salt
Here we go:
Mix all ingredients together in a bowl ? Set aside.
Fill 3/4 of a 5-quart pot with water and set to boil. Add olive oil, salt, and noodles. Follow package instructions for cooking time (Set a timer). Once done, rinse under cold water, carefully separate them and set them in a bowl with a little water/oil to help with stickiness. Set aside.
In a medium size pot, medium heat, add butter, shallot, garlic, sage, and basil. Sauté until shallot is translucent. Add milk and broth. Let simmer for a 2 min. Add flour and whisk immediately until well combined. Add the rest of sauce ingredients. Whisk until well combined. Let reach boil state and turn off the heat.
Add some of the sauce to the bottom of baking dish. Set aside. Lay a noodle flat in a clean surface and add some of the filling. Carefully roll them up, then place them in the dish. Once all are done, add the rest of the sauce on top of the rolls, cover with aluminum paper and bake for 25 mins. Bring out of oven to add vegan parm, then back to oven, uncovered. After 5 mins they are done ?
Add chopped basil to make it look pretty?
… y a disfrutar ????
Adapted from @thissavoryvegan and @vitacost