Vegane gefüllte Zucchini

Zutaten

• 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)

Zubereitung

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!