Ingredients
Tomato Sauce:
600 g (21 oz) quality plum tomatoes or 750 g ripe tomatoes (about 1½ tins)
2 tbsp olive oil (optional)
¼ small onion
2 garlic cloves
½ tsp fine salt, plus more to taste
¼ tsp pepper, to taste
1 tbsp quality tomato paste
Pinch of chili flakes (optional)
15 large basil leaves
Basil Ricotta Filling:
135 g (1 cup) raw cashews or flaked almonds (or sunflower seeds for nut-free), soaked in boiling water for 30 minutes
100 g (3.5 oz) firm cotton tofu (no need to press)
10 large basil leaves
2 tbsp nutritional yeast
2 garlic cloves
¼ tsp black pepper
½ tsp fine sea salt
2 tsp white/shiro miso paste (or more salt and nutritional yeast if unavailable)
Freshly grated nutmeg, generous amount (adjust to taste)
Zest of 1 unwaxed lemon
45 ml (3 tbsp) lemon juice, or more to taste
120 ml (½ cup) unsweetened almond or other plant milk
Remaining Ingredients:
6 courgettes/zucchinis
2 tbsp coarse breadcrumbs (optional; homemade from leftover Turkish pide recommended)
2 tbsp pine nuts
Fresh basil, for garnish
Instructions
- Make the tomato sauce: Blend tomatoes with onion, garlic, salt, pepper, tomato paste, and chili flakes if using. Heat olive oil in a saucepan, add sauce, simmer 20–25 minutes until thickened. Stir in torn basil leaves and set aside.
- Prepare basil ricotta: Drain soaked nuts, combine with tofu, basil, nutritional yeast, garlic, pepper, salt, miso, nutmeg, lemon zest, lemon juice, and plant milk in a food processor. Blend until smooth and creamy. Adjust seasoning.
- Slice zucchini lengthwise into thin ribbons with mandoline or sharp knife. Lightly sauté or steam ribbons until pliable but not mushy.
- Assemble involtini: Spread thin layer of tomato sauce in baking dish. Spoon 1 tbsp basil ricotta onto each zucchini ribbon, roll tightly, place seam-side down in dish. Repeat until all ribbons and filling used.
- Top and bake: Pour remaining tomato sauce over rolls. Sprinkle breadcrumbs and pine nuts. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
- Garnish and serve: Let cool slightly, garnish with fresh basil leaves before serving.
Notes
Use sunflower seeds for nut-free version.
Add sautéed spinach or mushrooms to ricotta for extra veggies.
Swap almond milk for oat or soy milk if preferred.
Top with vegan parmesan or nutritional yeast for cheesier crust.
Serve with crusty bread or fresh green salad.
- Prep Time: 40 minutes (including soaking)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
