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Baked Vegan Courgette and Mushroom Involtini in an oven dish
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Vegan Courgette and Mushroom Involtini

Vegan Courgette and Mushroom Involtini is a classic Italian dish made suitable for those following a plant based diet.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: carrot, celery, chestnut mushrooms, courgette, dried oregano, extra firm tofu, garlic, lemon, onion, passata
Servings: 2 people
Calories: 500.06kcal

Equipment

  • 1 knife
  • 1 chopping board
  • 1 Mixing bowl
  • 2 saucepans
  • 1 Spatula
  • 1 oven dish

Ingredients

For the sauce

  • 1 tablespoon olive oil
  • 1 onion finely diced
  • 1 carrot finely diced
  • 4 sticks celery finely diced
  • 2 cloves garlic mincs
  • 500 ml passata

For the filling

  • 1 tablespoon olive oil
  • 250 g mushrooms roughly chopped
  • 2 cloves garlic
  • 1 lemon juice only
  • 250 g extra-firm tofu
  • 1 teaspoon dried oregano

To wrap around the filling

  • 1 tablespoon olive oil
  • 2 large courgettes or 4 small courgettes
  • Salt and pepper to taste

Instructions

To make the sauce

  • Heat the oil in a pan and add the onions, carrot and celery and sauté until the onions are translucent and the carrot and celery is beginning to soften.
  • Add all remaining sauce ingredients and leave to simmer for 30 minutes or until thickened.

To prepare the courgettes

  • Preheat oven to 425°F. Line two baking trays with baking paper.
  • Trim the stem end of each courgette, stand them vertically, and cut them into long strips roughly 0.25 inches thick.
  • Arrange the slices on the prepared baking trays and drizzle them with the olive oil and season with salt and pepper.
  • Transfer to oven and roast for 20 minutes, flipping half way. Once done the courgette should be cooked enough to easily roll. Remove pan from oven and set aside.

To make the filling

  • While the courgette is in the oven and the sauce is cooking, fry the mushrooms and garlic in the olive oil until the moisture has evaporated from the mushrooms.
  • Crumble the tofu into a bowl.
  • Remove the mushrooms from the heat and add to the tofu along with the rest of the filling ingredients.
  • Add to a food processor and pulse until the mix comes together.

To assemble

  • Pour the tomato sauce into the bottom of an oven dish.
  • Place a spoonful of filling at one end of each of the courgette slices then roll the slice into a tight coil and place it seam-side down in the dish of tomato sauce.
  • Place in the centre of the oven and bake for 25 minutes until the sauce has reduced slightly and is bubbling, and the courgette rolls are lightly golden on top.

Nutrition

Calories: 500.06kcal | Carbohydrates: 56.36g | Protein: 23.39g | Fat: 25.77g | Saturated Fat: 3.76g | Polyunsaturated Fat: 4.37g | Monounsaturated Fat: 15.9g | Sodium: 217.22mg | Potassium: 2902.84mg | Fiber: 13.61g | Sugar: 29.88g | Vitamin A: 7155.06IU | Vitamin C: 125.08mg | Calcium: 208.72mg | Iron: 9.14mg