Vegan Zucchini Boats are delicious zucchini dishes with a stuffing of high protein vegan meat. These are not only easy, and delicious, but healthy also. And this is customizable too. Add any stuffing you like to add.
Zucchini boats are a popular dish that is easy to make. They have usually stuffing of ground beef or turkey, but here I have veganized the traditional zucchini boats with vegan meat. This recipe is simple and only requires a few ingredients. This vegan zucchini boat is a high-protein vegan dish, perfect for lunch or dinner menu.
Zucchini is one of the healthiest vegetables. This is low carb, low-calorie vegetable. It has numerous health benefits. If you love zucchini, you must check out these vegan zucchini recipes I found on the internet and they are so delicious.
Vegan Zucchini Boats
If you're looking for a vegan-friendly main dish, these zucchini boats are a great option. Stuffed with a flavorful combination of vegan meat, zucchini pulp, onions, tomatoes, and spices, they're hearty and satisfying. Plus, they're easy to make and can be easily customized to your liking. So whether you're vegan or just looking for a delicious meatless meal, give these vegan zucchini boats a try. You can also add any stuffing of your choice and make your delicious zucchini boats.
Check out my zucchini stir-fry recipe here.
I love these vegan zucchini boats because these are -
- vegan
- gluten-free
- easy to make
- makes a filling meal
- easy vegan dinner
- high-protein
- healthy meal
What all you need to make this?
- vegan meat/ minced TVP meat
- zucchini - take tender zucchini of medium size.
- can of diced tomatoes/ fresh tomatoes
- white onion - substitute - onion powder
- garlic - add garlic generously. substitute - garlic powder
- salt
- black pepper
- paprika/ cayenne pepper/ chili powder
- ground cumin
- cilantro leaves/ flat parsley (optional)
Instructions -
1. Preheat the oven to 375 degrees Fahrenheit.
2. Cut the zucchini in half (length-wise) and then scoop out the center of each half, leaving about a 1/4 inch border.
3. Be careful not to cut through the skin of the zucchini.
4. Reserve the zucchini flesh for another use.
5. Sprinkle a little salt, paprika, and brush with oil.
6. Heat a skillet and spray some oil on it. Place the halved zucchini on the pan with the cut side down on the skillet. This will result in a flavorful and tender zucchini.
7. In the meanwhile take hot water in a pot. Add 1 tsp salt. Add 1 cup minced TVP (dehydrated) to hot water to rehydrate. Once they are soft, take out from hot water and give an ice bath to cool immediately or wait for it to cool down a little bit. Squeeze out from the water and remove excess water-soaked by the chunks.
8. Heat oil in a pan. Add onion, garlic, and saute till translucent. To the pan, add diced tomatoes. Saute. Then add zucchini pulp scrapped before. Add the spices and rehydrated TVP (minced soya chunks). Cook for 5 minutes till all are cooked well. Add cilantro leaves and remove from heat.
9. Fill each zucchini halves with the vegan meat mixture and sprinkle some vegan parmesan or vegan cheese sauce.
10. Then place the stuffed zucchini on a baking tray lined with baking paper. Spray little oil on the zucchini. Bake them at 400F for 20 - 25 minutes or until the zucchini is tender and cooked.
Storage and reheat
Fresh ones taste the best. However, you can store them in a refrigerator for 3 - 5 days in an air-tight container. When ready to use, place them back in a baking dish or tray and bake at 400 F for 3 - 4 minutes. Drizzle some vegan cheese sauce over them and serve hot.
Extra tips for making vegan zucchini boats:
- Choose zucchini that are similar in size so they'll cook evenly.
- Cut the zucchini in half lengthwise and scoop out the seeds. This will create a pocket for stuffing.
- Be sure to cook the zucchini before stuffing it, otherwise it may be tough to eat. Roasting or grilling are good cooking methods.
- Stuff the zucchini boats with a variety of vegan ingredients, such as grains, legumes, vegetables, and herbs.
- Bake the zucchini boats in an oven or on a grill or in an air fryer until they're tender.
Vegan Zucchini Boats
Ingredients
- 2 zucchini cut into halves (4 boats)
- pinch of salt & pepper
- 2 tbsp vegan parmesan cheese or vegan cheese sauce
For stuffing
- 1 cup minced TVP or vegan sausage
- hot water + 1/2 tsp salt to rehydrate
- 1/2 onion chopped
- 2 -3 garlic cloves
- 1 medium tomato or 1/2 cup canned diced tomato
- 2 tsp olive oil
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt or as per taste
- 2 tbsp finely chopped cilantro leaves
Optional add-ons for stuffing
- 1/2 cup black beans canned
- 1/4 cup sweet corns canned or frozen and thawed
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
Prepare the zucchini
- Cut the zucchini in half (length-wise) and then scoop out the center of each half, leaving about a 1/4 inch border. Be careful not to cut through the skin of the zucchini. Reserve the zucchini flesh for further use in the stuffing.
- Sprinkle a little salt, paprika, and brush with oil on the shallow part of the zucchini halves.
- Heat a skillet and spray some oil on it. Place the halved zucchini on the pan with the cut side down on the skillet. This will result in a flavorful and tender zucchini.
Rehydrate and prepare the TVP meat for stuffing
- In the meanwhile take hot water in a pot. Add 1 tsp salt. Add 1 cup minced TVP (dehydrated) to hot water to rehydrate.
- Once they are soft, take out from hot water and give an ice bath to cool immediately or wait for it to cool down a little bit.
- Squeeze out from the water and remove excess water-soaked by the chunks.
Make Stuffing
- Heat oil in a pan. Add onion, garlic, and saute till translucent.
- To the pan, add diced tomatoes. Saute.
- Then add zucchini pulp scrapped before.
- Add the spices and rehydrated TVP (minced soya chunks).
- Cook for 5 minutes till all are cooked well.
- Add cilantro leaves and remove from heat.
Bake
- Fill each zucchini halves with the vegan meat mixture and sprinkle some vegan parmesan or vegan cheese sauce.
- Then place the stuffed zucchini on a baking tray lined with baking paper. Spray little oil on the zucchini.
- Bake them at 400F for 20 - 25 minutes or until the zucchini is tender and cooked.
- The more tender zucchini you need the more time you need to bake.
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