Zucchini Rollatini with Quinoa and Chickpeas Recipe - Forks Over Knives

Name: Zucchini Rollatini with Quinoa and Chickpeas Recipe - Forks Over Knives
Ingredients: ½ cup cashews; 1 tablespoon nutritional yeast; 1 tablespoon lemon juice; ⅛ teaspoon + ½ teaspoon garlic powder; ⅛ teaspoon sea salt; ⅛ teaspoon freshly ground black pepper; 2 cups frozen spinach; 1 cup canned chickpeas, rinsed and drained; ¾ cup cooked quinoa; Pinch crushed red pepper (optional); 2 medium zucchini; 1½ cups oil-free marinara sauce (store-bought or homemade ); 2 tablespoons whole wheat breadcrumbs; Fresh flat-leaf parsley, for garnish (optional)

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These scrumptious zucchini rollatini are like bite-size lasagnas that feature a cashew-cheese, spinach, and chickpea filling. Top with marinara, and enjoy!

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Ingredients

½ cup cashews
1 tablespoon nutritional yeast
1 tablespoon lemon juice
⅛ teaspoon + ½ teaspoon garlic powder
⅛ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
2 cups frozen spinach
1 cup canned chickpeas, rinsed and drained
¾ cup cooked quinoa
Pinch crushed red pepper (optional)
2 medium zucchini
1½ cups oil-free marinara sauce (store-bought or <a href="https://www.forksoverknives.com/recipes/vegan-sauces-condiments/myrnas-homemade-marinara-sauce/">homemade</a>)
2 tablespoons whole wheat breadcrumbs
Fresh flat-leaf parsley, for garnish (optional)