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Zucchini Stuffed with Sunflower Hache

Stuffed Zucchini

This vegan stuffed zucchini recipe is completely plant-based and perfect for a hearty summer meal!

  • Prep Time25 min
  • Cook Time40 min
  • Total Time1 hr 5 min
  • Cuisine
    • American
  • Course
    • Main Course
  • Suitable for Diet

Ingredients:

  • 1 package of sunflower haché
  • 4 zucchini
  • 2 tbsp olive oil
  • 1 onion
  • 1 clove of garlic
  • 7 fluid oz water
  • ½ flesh of 4 zucchini
  • ½ red pepper
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce
  • 2 tbsp paprika powder
  • ½ tsp rosemary
  • ½ tsp salt
  • 1 pinch pepper
  • Shredded vegan “cheese”

For the sauce:

  • 2 tbsp olive oil
  • 1 onion
  • 1 clove of garlic
  • 1 tbsp agave syrup
  • ½ flesh of zucchini
  • 2 cans stewed tomatoes
  • 1 tbsp
  • fresh basil
  • 2 tsp oregano
  • ½ tsp thyme
  • pepper
  • salt

Directions:

1

Halve zucchini and hollow out. Heat the onions and garlic in a pan with a little olive oil. Add agave syrup and fry everything lightly. Add half of the pulp of the zucchini and fry lightly.

Add 2 cans of stewed tomatoes and add basil, oregano and thyme and stir well. Add the salt and pepper and bring the sauce to the boil.

2

Now fill the contents of the pan into a baking dish and place the zucchini halves side by side in the baking dish.

3

Heat the onions and garlic in a pan with a little olive oil and add the sunflower mince with a little water and fry.Add half of the pulp of the zucchini and also add paprika, tomato paste, soy sauce and paprika powder. Mix everything well.Then season with rosemary, salt and pepper. Now add vegan cheese and stir in.

4

Then pour the finished mass into the hollowed-out zucchini halves and pour vegan cheese on top. Bake at 350 degrees F for 40 minutes.

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