One of my favorite recipes for meal prepping are stuffed zucchini or zucchini boats. Also when I have guests at home or I get invited to a family or friends meeting, this recipe takes me out of troubles.
In 30 minutes we can prepare a dish that, if you don't say it, nobody will notice that it's vegan. For dinner, it is an excellent option because it is very light and we can easily digest it, in addition to providing great nutritional value.
Ingredients:
4 zucchini
1 onion
1 tomato
340 g / 11 oz beef-less ground beef (vegan meat made from soybeans I am using the Trader Joe's brand)
Vegan cheese (I'm using smoked Gouda from Wholefoods Market)
Procedure:
Cut the ends of the zucchini and cut it in half.
With a spoon remove the dough from the center of the zucchinis and reserve it for later.
Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius)
Place the zucchini boats on an oven-resistant tray and drizzle olive oil and salt to taste.
Put in the oven and bake for 15 minutes.
Meanwhile, chop the onion and tomato.
Cut the zucchini meat previously reserved in small pieces.
Over medium heat, add 1 tablespoon of coconut oil to a pan
Add the chopped onion and cook for 2-3 minutes until transparent.
Add the chopped tomato and salt to taste, cook with a lid for 5 minutes.
Add the chopped zucchini and vegan "meat" to the pan, and cook for 5 more minutes with the lid.
Optional add any seasoning of your choice.
Remove the zucchini from the oven, add a small amount of cheese, then a layer of the vegan "meat" stuffing and another layer of cheese.
Repeat this process until you have filled all the zucchini and bake for another 15 minutes at 400 degrees Fahrenheit.
When the zucchinis are ready, remove them from the oven and let them stand for 5 minutes.
Garnish with arugula leaves or any salad that have on hand.
If you want to add more flavor, feel free to use any hot sauce of your choice, I like to add a few drops of sriracha to mine.
