Zucchini Involtini

Sauce:

1. Boil the carrots and beetroot. (You can steam them but I wanted to keep the stock for later use).
2. Once tender, remove from the stock and purée the veggies.
3. Finely chop the chillies.
4. In a pan heat the oil and add the chillies, spices and herbs.
5. Add in the purée and cook on a low flame for 10 mins.
6. Mix in the oatly creme fraiche and take off the heat.

Filling:

1. Drain the butter beans and blend together with all ingredients (add a little water if too thick).

Zucchini:

1. Preheat the oven 200 C
2. Slice the zucchini into long strips.
3. Spread out onto an oven tray and sprinkle with salt. Broil for 12 mins.
4. Take out the oven and cool.
5. Add the butter bean paste along the length of the strip and roll gently keeping the filling intact.

Layer up:

1. Add the sauce to an oven dish.
2. Place zucchini rolls (seam side down) on top.
3. You can add a little more sauce or some vegan cheese or both.
4. Place in the oven for a further 15 at 180 C.
5. Sprinkle with vegan Parmesan and serve up!