Spinach and mushroom vegan rotolo

Vegan comfort food at its best, this spinach and mushroom vegan rotolo is hearty, satisfying and packed full of flavour.

Course Main Course

Cuisine Italian, Vegan

Keyword vegan rotolo

Prep Time 30

Cook Time 50

Total Time 1 20

Servings people

Calories 440kcal

Author Cook Veggielicious

Ingredients

For the cashew sauce

125 g cashew nuts soaked in hot water for 30 minutes
1 tablespoon nutritional yeast
115 ml water

For the spinach and mushroom mixture

1 large onion chopped
3 cloves garlic crushed
250 g sliced mushrooms
150 g baby spinach leaves washed and shredded
400 g tinned chopped tomatoes 1 standard UK-sized tin

For the tomato and cheese sauce

400 g tinned chopped tomatoes 1 standard UK-sized tin
1 tablespoon tomato puree
200 g vegan cheese block cut into cubes
Olive oil

For the rotolo

2-3 tablespoons grated vegan cheese
250 g dried lasagne sheets vegan
Salt and pepper
1 tablespoon dried oregano

Metric - US customary

Instructions

Heat 2 tbsp olive oil in a frying pan. Fry the onions until soft. Then add the garlic and the chopped mushrooms, and season with salt and pepper.
Sauté until the mushrooms are softening. Add the shredded spinach and continue to cook for a couple of minutes until it wilts. Add 1 tin of chopped tomatoes and simmer for five minutes.
Drain the cashews and blend with 115ml water and 1 tbsp nutritional yeast until you have a creamy sauce.
Season with salt and pepper, then add half to the mushroom mixture in the pan and cook for 1 min. Set aside.
Heat up 1 tbsp olive oil in a separate pan. Add the chopped tomatoes and tomato puree and stir well. Add the oregano and cook until the sauce thickens. Season with salt and pepper. Add the cubes of vegan cheese. Stir well, remove from the heat and set aside.
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Boil a large saucepan of water and prepare a large bowl of iced water. Cook the lasagne sheets until al dente (around 10 minutes), then drain and drop into the iced water.
Just before the lasagne is cooked spread some of the tomato sauce onto the bottom of a greased baking dish.
Remove the sheets from the iced water, separate and spread out on kitchen towel. Pay dry then transfer to a chopping board and cut in half, lengthways so you have two long strips.
Spread some of the mushroom mixture onto the sheets, rolling up from the short end. Cut in half with a sharp knife and place in the baking dish with the cut side facing up.
Fill the gaps between each roll with the remaining tomato sauce and cashew cheese sauce and sprinkle over the grated cheese.
Bake for 20 minutes until the sauce is bubbling and the cheese has melted.

Nutrition