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Vegan Stuffed Zucchini
Stuffed zucchini boats with bell pepper, chickpeas, and
vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée
which contains healthy wholesome ingredients. The recipe is meat-free,
plant-based, relatively low-carb, and easy to make! You can use your favorite
veggies and sub chickpeas for other beans or lentils.
Ingredients
- 2 medium zucchini
- 1/2 tbsp vegetable oil or
water, if oil-free
- 1 small/medium onion chopped
- 2-3 cloves of
garlic minced
- 1 small bell
pepper chopped
- 1
1/2 cups cooked chickpeas (one 15 oz can, drained and
rinsed)
- 1 heaped
tbsp tomato paste
- 1 tbsp hot sauce or more
to taste
- 4-6 tbsp plant-based milk
- 1 tbsp rice
vinegar
- 1 tbsp soy sauce
- 1 tsp onion powder
- 1 tsp coconut sugar or
brown sugar
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Sea
salt, ground pepper, and chili powder to taste
- Fresh
herbs to garnish
- 1 batch vegan
cheese sauce or 7 oz (200 g) store-bought vegan cheese
Instructions
1.
Cut the zucchini in half (lengthwise) and scoop
out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the
skin. Check the step-by-step photos above in the blog post.
2.
Chop the scooped out zucchini with a large knife
and set aside.
3.
Heat oil in a skillet over medium heat. Add
onion and sauté for about 4 minutes.
4.
Add garlic, bell pepper, zucchini flesh, all
spices, soy sauce, rice vinegar, tomato paste, hot sauce, and plant-based milk.
Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
5.
Meanwhile, prepare the vegan
cheese sauce or use store-bought vegan cheese.
6.
At the same time, preheat oven to 410 degrees
Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment
paper.
7.
Add chickpeas to the skillet and cook for a few
more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
8.
Next Instructions, click here
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