Denise says:

  • This is an impressive, vegan main course option for Passover, which tastes as good as it looks. Remember to soak your cashews overnight.
  • Preparation Time:   45 minutes & soak cashews overnight
  • Cooking Time: 30 minutes
  • Serves: 6 people

Ingredients:

  • Courgette Ribbons – 400g / approx. 3 large courgettes
  • 500g cashew nuts – soak overnight with water
  • 4 cloves garlic
  • 2 tablespoons coconut flour / medium matzah meal
  • Salt and pepper
  • For the Sauce
  • 1 tablespoon olive oil
  • 2 large onions – finely chopped
  • 2 carrots – peeled and finely chopped
  • 6 garlic cloves – peeled and minced
  • 400ml Tomato Passata
  • 1 tin 400g chopped tomatoes
  • 3 tablespoons fresh basil – chopped
  • Salt and pepper – to taste
  • Topping
  • 3 tablespoons cashew nuts – roughly chopped (not soaked!)
  • 75g cherry tomatoes – thinly sliced
  • Garnish: Sprigs of fresh basil or fresh thyme

Method

  1. Soak the cashew nuts overnight.
  2. Preheat the oven to 180°C / Gas mark 4. Use a vegetable peeler to slice the courgette into long, thin ribbons.
  3. Lay the courgette slices on a chopping board and sprinkle with salt. Set aside for 5 minutes – this will make it easier to roll them up later.
  4. For the filling, drain the nuts. Transfer to a food processor and whizz together into a paste. Add the garlic, coconut flour and season well.
  5. For the sauce, heat the oil in a large frying pan. Add the onions, carrots, garlic and sauté for 5 minutes, then add the Tomato Passata and tinned chopped tomatoes. Simmer for 25 minutes. Stir in the basil.
  6. Place the tomato sauce on the base of a large ovenware dish. The stuffed courgette rolls will sit on top of this.
  7. To make the courgette rolls, put a tablespoon of nut filling at one end of the courgette and gently roll up. Place upright, on top of the tomato sauce so that the filling is visible. Gently push down into the tomato mixture. Repeat with the remaining nut filling and courgette ribbons until the tomato mixture is evenly covered with courgette rolls.
  8. Season again with salt and pepper and sprinkle over the sliced tomatoes and chopped cashew nuts.
  9. Bake for 30 minutes or until the courgettes are tender and the nuts are golden.
  10. Garnish with the fresh herbs before serving.
Tagged in: Carrots, Cashew Nuts, Cherry Tomatoes, chopped tinned tomatoes, Courgettes, dinner, Fresh basil, Garlic, Italian, Lunch, Onions, Passover, Pesach