Vegan Stuffed Zucchini Boats

Ingredients

• 4 medium zucchini
• 1-2 tbsp vegetable oil (e.g. sunflower, olive or canola oil)
• 8.8 oz vegan ground beef (read note)
• 1 onion (chopped)
• 2 cloves of garlic (chopped)
• 1 tbsp tomato paste
• 1-2 tsp Italian herbs (dried mixture of basil, oregano, parsley, thyme and rosemary)
• 1 tsp paprika powder
• 1 tsp chili powder (or to taste)
• 2/3 cup vegetable broth
• 14 oz chopped tomatoes
• 1/2 can kidney beans (2/3 cup rinsed & drained)
• 1 small can corn (2/3 cup rinsed & drained)
• salt and pepper (to taste)
• 1 cup vegan cheese (or vegan feta)
• fresh parsley (or cilantro)
• lime
• aioli (or guacamole)

Instructions

1. 1

   --- *Note: Check out the recipe video + step-by-step instructions above! ---

2. 2

   Rinse the zucchini, cut in half lengthwise and scrape out the soft flesh with a teaspoon. Place the zucchini boats on a baking sheet and chop the scooped out flesh into small pieces. Set aside.

3. 3

   Heat the oil in a large skillet and cook the vegan ground beef until crumbly, about 3 minutes. Add the onion and garlic and sauté for 2-3 minutes. Add tomato paste, Italian herbs, paprika powder and chili powder and sauté for 30 seconds. Add chopped zucchini and sauté briefly as well.

4. 4

   Add vegetable broth and chopped tomatoes to the pan. Stir in kidney beans and corn. Season with salt, pepper and herbs. Bring everything to a boil and simmer for about 5 minutes over low heat.

5. 5

   Preheat the oven to 392 °F (200 °C).

6. 6

   Fill the zucchini boats with the Mexican veggie mixture. Sprinkle with vegan cheese and bake on the lowest rack for approx. 20 minutes.

7. 7

   Remove the stuffed zucchini boats from the oven. Garnish with fresh parsley if desired and serve with a dollop of aioli or guacamole and some lime wedges on the side.

8. 8

   Enjoy your meal!