The recipe is plant-based, relatively low-carb, and easy to make!

Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a plant-based lunch, side dish, or entrée which contains healthy wholesome ingredients.

You can use your favorite veggies and sub chickpeas for other beans or lentils.

Vegan Stuffed Zucchini Boats With Chickpeas

Vegan Stuffed Zucchini Boats With Chickpeas

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

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

Preparation

  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 recipe was republished with permission from ElaVegan. Find the original recipe here

Nutrition Information

  • Serving Size: 4

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