Stuffed Zucchini Boats

Stuffed Zucchini Boats
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. Stuff each zucchini half with the chickpea mixture.
  9. Add vegan cheese on top and bake for 20-25 minutes in the oven. Garnish with fresh herbs and enjoy!
This article and recipe adapted from site.

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