iklan 336x280 atas

336x280 tengah

300x600

Vegan Stuffed Zucchini Boats With Chickpeas

 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

Instructions

• 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.
• Chop the scooped out zucchini with a large knife and set aside.
• 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.
• 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.  Source : https://elavegan.com/vegan-stuffed-zucchini/
  

336x280