Simple vegan and gluten-free lasagna 'roll ups' recipe everyone will enjoy! Using easy cashew-cheese and papaya for the base of the red sauce. It's the perfect balance of sweet, savory and fresh. It takes just 30-minutes to preparer this healthy meal!
Vegan I Gluten Free
Time: 30 minutes + soaking time
Papaya Red Sauce:
1 tbsp. olive oil
2 cloves garlic, minced
2 small shallots, diced
1 large papaya, seeded
1 tbsp. vinegar
1/2 tsp. dried thyme
salt and pepper to taste
2 zucchini, peeled into noodles*
1 cup cashews, soaked in hot water 30+ minutes
2 tbsp. olive oil
1 lime, juiced
1/4 tsp. salt
1/4 cup water + more as needed
*Use a vegetable peeler to make long & wide, thin, pliable noodles.
Place the cashews for the cheese in a heat proof bowl and cover with boiling water. Soak, covered for at least 30 minutes.
To prepare the red sauce, heat a large skillet over medium-high heat. When hot, add the olive oil. Add the garlic and shallots and sauté 1-2 minutes or until beginning to brown.
Use a spoon to scoop the papaya in pieces into the skillet. Stir occasionally. Sauté 3-5 minutes. As the the papaya begins to soften, mash the pieces with the back of a wooden spoon or with a fork.
Add the vinegar and spices to the sauce. Taste to adjust. Simmer on medium until the liquid has slightly reduced, 7-10 minutes. Stir occasionally.
While the red sauce is cooking, make the zucchini noodles. Use a vegetable peeler to create the wide pliable strips.
Drain the cashews and blend the 'cheese' ingredients until you get a texture similar to hummus. Add water 1 tbsp. at a time to adjust consistency.
Spread a thin layer of the cashew cheese on a noodle. Roll into a spiral and set on a plate until you've rolled all the noodles/used all the 'cheese'.
Give a good stir to the sauce and then begin to place the rolled veggie noodles into the papaya sauce. Let the noodles heat through, 3-5 minutes.
Remove the pan from the heat, divide evenly among 2 bowls, and garnish with fresh herbs!
Stores 1-2 days, best reheated!