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Vegan Stuffed Zucchini Boats With Chickpeas | Easy Recipe

Vegan Stuffed Zucchini Boats With Chickpeas | Easy Recipe

A delicious vegan stuffed zucchini recipe featuring chickpeas, perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Entree, Side
Cuisine Italian
Servings 4 boats
Calories 250 kcal

Equipment

  • Skillet
  • oven
  • baking sheet
  • knife
  • spoon

Ingredients
  

Vegetables

  • 2 medium zucchini
  • 1 small/medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1 small bell pepper, chopped

Chickpeas and sauces

  • 1.5 cups cooked chickpeas one 15 oz can, drained and rinsed
  • 1 heaped tbsp tomato paste
  • 1 tablespoon hot sauce or more to taste
  • 4-6 tablespoon plant-based milk
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon coconut sugar or brown sugar
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • Sea salt to taste
  • ground pepper to taste
  • chili powder to taste

Toppings

  • Fresh herbs to garnish
  • 1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese

Oil

  • 0.5 tablespoon vegetable oil or water, if oil-free

Instructions
 

Preparing Zucchini

  • Cut the zucchini in half (lengthwise) and scoop out about ⅔ of the flesh leaving a ½-inch (1 cm) thick border around the skin.
  • Chop the scooped out zucchini with a large knife and set aside.

Cooking Filling

  • Heat oil in a skillet over medium heat. Add onion and sauté for about 4 minutes.
  • 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.
  • Meanwhile, prepare the vegan cheese sauce or use store-bought vegan cheese.
  • At the same time, preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
  • Add chickpeas to the skillet and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.

Assembling and Baking

  • Stuff each zucchini half with the chickpea mixture.
  • Add vegan cheese on top and bake for 20-25 minutes in the oven. Garnish with fresh herbs and enjoy!

Notes

Feel free to customize with your favorite veggies or substitute chickpeas with other beans or lentils.

Nutrition

Serving: 1boatCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 700IUVitamin C: 30mgCalcium: 50mgIron: 3mg
Keyword Chickpeas, Easy Recipe, Low Carb, Plant Based, Vegan Stuffed Zucchini Boats, Vegetarian
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