Vegan Stuffed Zucchini Boats with Chickpeas

elavegan.com

Renée Flipot

2 medium zucchini

½ tbsp vegetable oil or water, if oil-free

1 small/medium onion chopped

2 to 3 cloves of garlic minced

1 small bell pepper chopped

1 ½ cups cooked chickpeas (one 15 oz can, drained and rinsed)

1 heaped tbsp tomato paste

1 tbsp hot sauce or more to taste

4 to 6 tbsp plant-based milk

1 tbsp rice vinegar

1 tbsp soy sauce

1 tsp onion powder

1 tsp coconut sugar or brown sugar

½ tsp smoked paprika

½ 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

Directions at elavegan.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer