Zucchini Roulade with Pesto and Maple Mustard Dressing

3.3 (4 reviews)
Vegan

Zucchini Roulade with Pesto and Maple Mustard Dressing

  • Prep Time 20 minutes
  • Cook Time 20 minutes
  • Servings 4
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Ingredients

  • 2 tsp.  yellow mustard
  • 1/2 cup  vegetable stock
  • 2 Tbsp.  mustard seeds
  • 2 Tbsp.  vegan sweetener (e.g., agave)
  • Salt, to taste
  • Pepper, to taste
  • 1 1/4 cup  olive oil
  • 1/4 cup  vegan Parmesan cheese
  • 7 cloves garlic
  • 2 oz.  fresh basil, plus a few leaves for garnish
  • Juice of 1/2 lemon
  • 1/4 cup  pine nuts
  • 1 cup  cherry tomatoes, halved
  • 3–4  zucchinis, sliced lengthwise
  • 3.5 oz.  Mozzarisella (dairy-free brown rice mozzarella)
  • 1 Tbsp.  chopped chives
  • 1/2  avocado

Instructions

  • Add the mustard, vegetable stock, and mustard seeds to a pot and cook over medium-high heat for about 5 minutes.
  • Add the sweetener and the salt and pepper to taste.
  • Gradually whisk in 1/2 cup of the olive oil and remove from the heat.
  • In a food processor, make a pesto by mixing 2 tablespoonsful of the vegan Parmesan cheese, 1/2 cup of the olive oil, 1 clove of garlic, 2 ounces of basil, the lemon juice, pine nuts, and salt and pepper to taste and processing until smooth.
  • Preheat the oven to 400°F. In a bowl, combine the tomatoes, the remaining garlic, 2 tablespoonsful of the olive oil, and the salt and pepper to taste. Place on a baking sheet and roast for 15 to 20 minutes, or until the garlic is soft.
  • Brush the zucchini slices with the remaining olive oil.
  • Combine the Mozzarisella with the remaining vegan Parmesan cheese and the chives. Spread onto the zucchini slices.
  • Drizzle with the pesto and garnish with the remaining basil leaves.
  • Roll the zucchini slices into spirals, surrounding the stuffing.
  • Using a melon baller, scoop out avocado balls and place on top of the zucchini rolls.
  • Arrange the roasted cherry tomatoes and garlic on the plate around the rolls.
  • Drizzle with the mustard dressing and serve.

Makes 3 to 4 servings

Recipe adapted from Plant-Based Foods Inc.

Rated 3.3/5 based on 4 reviews
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