Squash Rollatini is a delicious, cheesy, veggie-loaded dish! When it’s green squash season, you got to make Rollatini! This dish can be served as a light meal or an appetizer.
It is so easy with simple ingredients, but what takes it to another level of greatness is the cheesy white sauce. The coconut milk makes it so creamy, and nutritional yeast gives it the nutty, cheesy flavor. Will not disappoint you! Every bit as satisfying and comforting.
This vegan recipe is great when you have leftover vegetables in the fridge. You can also try other veggies to fill your squash rolls, like some corn kernels, carrots, and potatoes or your kid’s favorite vegetables. Let me warn you your family will request this recipe again.
These vegan squash rolls are healthier and lighter and incredibly satisfying, thanks to both generous amounts of fiber and the savory.
Vegan Green Squash Rollatini
Ingredients
- 1 cup Mushroom
- 2-3 Squashes
- 1 Red bell pepper
- 1 clove of garlic
- 1 tbs olive oil
- For the white sauce:
- 1/2 cup coconut milk
- 1 tbs flour
- 1/2 tsp salt
- 1 1/2 tbs nutritional yeast
- Marinara sauce:
- 1 tomato (chopped)
- 1 tbs tomato paste
- 1 clove of Garlic
- 1/2 tsp oregano
- 1/2 tsp salt
- 1 tbs olive oil
- 1 cup water or more
Instructions
- Preheat the oven to 400F. With a vegetable peeler or a mandoline, slice squashes and shape into rolls, continue until your casserole is full.
- Use the rest of the squash, and chop into cubes with the mushrooms, and the pepper.
- On low heat, sauté the veggies with olive oil and mix in minced garlic. Cook until golden.
- Mix in flour, nutritional yeast, and salt. Add in coconut milk and mix well until it thickens. Turn off the heat and set aside.
- Prepare the marinara sauce, heat the olive oil in a saucepan, stir in all the ingredients then add in the water. Cook it for 10 minutes.
- Fill the squash rolls with the vegetable mixture, then pour the marina sauce around.
- Cover with foil and bake for 30 minutes, remove foil and bake for 10 minutes.
- Serve hot.