Vegan Stuffed Zucchini Boats
Zucchini stuffed with a mix of onions, peppers, chickpeas, and spices then covered in a creamy vegan cheese sauce. They are the ideal lunch, side, or appetizer!
- 2 medium zucchini
- ½ tbsp vegetable oil
- 1 small white onion chopped
- 3 cloves garlic minced
- 1 small red bell pepper diced
- 15 ounce can of chickpeas drained
- 1 tbsp tomato paste
- 1 tbsp hot sauce
- 4 tbsp coconut milk
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp onion powder
- 1 tsp brown sugar
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ½ tsp pepper
- ½ tsp chili powder
- Fresh herbs to garnish
- ¾ cup coconut milk
- 3 tbsp nutritional yeast flakes
- 2 tbsp tapioca flour
- ½ tsp sea salt
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 pinch smoked paprika
Cut zucchini in half lengthwise. Cut center flesh out about ½ inch deep and save flesh for later.
Chop up scooped out zucchini flesh.
In a large skillet, heat oil and add onion, and cook for 4 minutes.
Add bell pepper, zucchini flesh, spices, rice vinegar, soy sauce, tomato paste, hot sauce, and milk and stir together.
Put the lid on the skillet and cook for 10 minutes. Stir occasionally.
Meanwhile, make the cheese sauce.
Heat the oven to 410° and line a baking sheet with parchment paper.
Add chickpeas to the skillet and cook a couple more minutes.
Stuff each zucchini half with the mixture. Top with cheese sauce and cook in the oven for 25 minutes.
Top with fresh herbs and serve.
Calories: 325kcal | Carbohydrates: 48g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1018mg | Potassium: 883mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1548IU | Vitamin C: 63mg | Calcium: 93mg | Iron: 5mg