Vegan Stuffed Zucchini

Vegan Stuffed Zucchini

from elavegan.com

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)

Directions

  1. 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. 2

    Chop the scooped out zucchini with a large knife and set aside.

  3. 3

    Heat oil in a skillet over medium heat. Add onion and sauté for about 4 minutes.

  4. 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. 5

    Meanwhile, prepare the vegan cheese sauce or use store-bought vegan cheese.

  6. 6

    At the same time, preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.

  7. 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. 8

    Stuff each zucchini half with the chickpea mixture.

  9. 9

    Add vegan cheese on top and bake for 20-25 minutes in the oven. Garnish with fresh herbs and enjoy!