Instructions

1. Preheat oven to 200 degrees C
2. Place pumpkin on baking sheet and lightly drizzle with olive oil. Once oven is ready, roast pumpkin for 15 minutes, then take the baking sheet out and turn the slices over. 3. Add kale to baking sheet and lightly drizzle with olive oil. Roast for an additional 10-15 minutes. Pumpkin should be soft and kale should be a bit crispy on the edges. Be careful not to burn the kale.
3. Once the veggies are roasted, place in a medium bowl and mix and mash with a fork. Place in fridge one cool, preferably overnight. You will mix this into the tofu ricotta later.
4. In a medium bowl, crumble tofu with your hands a bit, so larger chunks still remain. Add the garlic powder, onion powder, parsley, basil, lemon juice, nutritional yeast, salt and pepper. Mix and continue to crumble by hand until mixture resembles seasoned ricotta. Taste and adjust seasonings to your liking if desired. The flavors will meld and become stronger as the mixture sits. Cover and place in the fridge, preferably overnight.
5. When you are ready to bake the zucchini rolls, preheat oven to 180 degrees C and prepare a square glass baking dish by lining it with baking paper or drizzling with olive oil.
6. Remove pumpkin and kale mixture and tofu mixture from the refrigerator, and add pumpkin and kale mixture to the bowl with the tofu mixture. Using a wooden spoon, fold in the pumpkin and kale, making sure not to break up the tofu too much as you want it to maintain a but of texture so it still looks like ricotta.
7. Working with one thinly sliced piece of zucchini at a time, add about 1.5 tbs of the tofu ricotta on top of the slice, and spread evenly, leaving 1-2 cm. at the end uncovered. Once that is done, starting with the end that has the mixture on it, carefully roll sliced zucchini and place in baking sheet. Repeat with the remaining zucchini slices and mixture. Set aside.
8. Pace zucchini rolls, seam side down (like photo below) into the baking dish, close to each other so they are packed together nice and snug, but not too tight.
9. In a small bowl, mix together crushed tomatoes, freshly minced garlic, basil, and salt and pepper. Mix well, then pour evenly over prepared zucchini rolls. Cover mixture with foil and bake for 20 minutes.
10. After 20 minutes, remove baking dish from oven and take off the foil, if using, add vegan mozzarella. Put the baking dish back in the oven and bake for an additional 20 minutes. The roll ups are done when the top is golden brown. You might see what looks like quite a bit of liquid at the bottom of the pan, but that’s normal. Just the zucchini doin’ its thang.
11. Remove baking dish from oven and plate roll ups. Add vegan parmesan and chopped parsley if using. Enjoy!