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2 cups (500 mL) store-bought or homemade tomato sauce
2 cups (500 mL) cooked green lentils
1 (300 g/10 oz) package silky tofu
1/2 cup (125 mL) chopped walnuts
1/4 cup (60 mL) prepared pesto
1/4 cup (60 mL) nutritional yeast, or grated Parmesan cheese
1/2 tsp (2 mL) salt
to taste, pepper
3-4 zucchini sliced thinly lengthwise
1/2 cup (125 mL) shredded mozzarella or vegan cheese
Recipe by Marie Asselin: Marie Asselin is a food writer, stylist, and recipe developer living in Québec City. She is also the author of culinary blog, FoodNouveau.com. Her first cookbook, featuring savoury and sweet citrus fruit recipes, will be published by Gibbs Smith in spring 2018. www.foodnouveau.com
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