Description
Spiralized zucchini tossed in a vibrant romesco sauce, topped with creamy cashew cheese. A hearty, flavorful vegetarian main course.
Ingredients
Units
Scale
- 1 cups (237 ml) cashews
- Boiling hot water
- 1 Tbsp lemon juice
- 1 Tbsp nutritional yeast
- Pinch sea salt
- 1 large egg
- 4 Tribelli Divine Flavor Sweet Peppers red
- 1 garlic clove minced
- 1/2 cup chopped almonds
- 1/4 cup tomato puree
- 2 Tbsp chopped flat-leaf parsley
- 2 Tbsp fresh lemon juice
- 1/4 tsp smoked paprika
- 1/2 cup extra virgin olive oil
- Sea salt
- Pepper
- 3 Tbsp olive oil
- 1 lbs (454 g) ground meat
- 1 Tbsp Italian seasoning
- 1 Tbsp dried oregano
- 1 medium yellow onion
- 2-3 large zucchini spiralized
Instructions
- Boil water and add it over cashews to completely cover; let sit for 30 minutes.
- Make the romesco meat sauce.
- Using tongs, carefully and lightly roast each sweet pepper over an open flame on your stove top. Rotate the pepper for a couple of minutes per pepper until lightly blistered.
- Set aside to cool for a few minutes.
- Once cool enough to handle, roughly chop the peppers (discarding the insides and seeds).
- Toss the peppers in a food processor with the remaining ingredients and pulse until well blended into a sauce.
- Set aside.
- In a skillet, add olive oil and chopped onions over medium heat and lightly cook until translucent.
- Add in the ground meat, breaking it up with a spoon.
- Cook, mixing well and adding seasonings, until the meat is cooked (no red/raw meat remaining).
- Add romesco sauce to the meat; reduce heat to low until well coated and slightly bubbling.
- Roughly chop spiralized zucchini noodles into bite-sized pieces.
- Add zucchini noodles to the pan and, using tongs, coat them completely in the romesco meat sauce.
- Turn off the heat.
- Drain the cashews and add them to a blender or food processor with lemon, nutritional yeast, lemon juice, salt, and egg.
- Mix until well blended; it’s okay if it’s very loose, as it will stiffen in the oven.
- Add a layer of the romesco meat sauce with coated zucchini noodles to the bottom of an 8-inch baking dish.
- Pour in a layer of the cashew cheese.
- Repeat layering, ending with cashew cheese on top.
- Bake at 400°F (204°C) for 20–30 minutes.
- Optionally, add more nutritional yeast midway and broil for 1–2 minutes for more color; watch carefully.
- Serve.
Notes
- For a richer cashew cheese, soak the cashews in warm water for at least 2 hours, or preferably overnight.
- If you don’t have a food processor, you can finely chop the roasted peppers and blend the romesco sauce with an immersion blender.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 40
- Fiber: 8
- Protein: 15
- Cholesterol: 50