Zucchini Rolls with Smoked Cashew Cheese, Garlic-Cucumber Yogurt, and Blackened Tempeh Triangles
Zucchini Rolls with Smoked Cashew Cheese, Garlic-Cucumber Yogurt, and Blackened Tempeh Triangles
Here we have a delicious culinary explosion by Mimi Loureiro of @xolokitchen.
Ingredients
- For the Tempeh:
- 1 (8 oz) Tooties Tempeh, cut into triangles
- 1 whole onion sliced
- 8 cloves garlic
- 10 cremini mushrooms
- 3/4 cup olive oil
- 1 TBSP each cumin and coriander
- 1 whole chipotle pepper with sauce
- 1/3 cup tomato paste
- Salt and pepper to taste
- 2 TBSP tamari
- 2TBSP maple syrup
- For the rolls:
- 1 medium zucchini, thin sliced into strips (we used a wide peeler)
- 1 cup cashew cheese (homemade or store bought)
- For yogurt sauce, mix together:
- 1/2 cup plant-based yogurt
- 1/4 cup finely shredded cucumber
- 1-2 garlic cloves-micro-planed
- 1 TSP lime juice & lime zest
- Salt to taste
Instructions
- Make a Confit:
- Place the tempeh, onions, garlic, chipotle pepper, and mushrooms in a large piece of parchment paper inside a 8x8 baking pan. Mix the oil, spices, tomato paste, sauce from the chipotle, salt and pepper together. Pour over the veggies and wrap the parchment up tight like a package.
- Bake in the oven at 350F for 75 minutes. Once done, let cool. Save the onions, garlic, and mushrooms for another dish. Remove the tempeh and saute it on high heat until charred in some of the oil from the confit, the tamari and maple syrup.
- Roll the zucchini loosely so there’s room to drop some cashew cheese into the middle of each one.
- To plate: lay the yogurt sauce on the bottom of the plate. Place the zucchini rolls in the sauce and the tempeh triangles next to each roll. We garnished with pea shoots and Marigold pedals.