Vegan Zucchini Boats with Chickpeas

You can replace the chickpeas in this vegan recipe with your favorite beans or lentils.

Ingredients:

2 medium zucchini
½ tablespoon vegetable oil
1 onion, chopped
2-3 minced garlic cloves
1 small bell pepper, chopped
1 ½ cups cooked chickpeas
1 tablespoon tomato paste
1 tablespoon hot sauce
4-6 tablespoons plant-based milk
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon onion powder
1 teaspoon coconut sugar or brown sugar
½ teaspoon ground smoked paprika
½ teaspoon ground cumin
Sea salt, ground pepper, and chili powder (to taste)
Fresh herbs
200 g vegan cheese

Directions:

1. Cut the zucchini in half (lengthwise) and scoop out about two-thirds of the flesh, leaving a 1 cm thick border around the peel.
2. Chop the inside of the zucchini with a large knife and set aside.
3. Heat the oil in a frying pan over medium heat. Add the onion and fry for about 4 minutes.
4. Add the garlic, paprika, zucchini pulp, all the spices, soy sauce, rice vinegar, tomato paste, hot sauce and plant-based milk. Cover the pan with a lid and simmer for about 10 minutes, stirring occasionally.
5. Meanwhile, preheat the oven to 210 degrees and line a large baking tray with baking paper.
6. Add the chickpeas to the same pan with the stew mixture and fry for a few more minutes. Taste and season with salt and spices if necessary.
7. Stuff each zucchini half with the prepared chickpea mixture.
8. Top with vegan cheese and bake in the oven for 20-25 minutes. Garnish with fresh herbs.
Yield: 4 stuffed zucchini boats
Recipe: elavegan.com