STUFFED ZUCCHINIS (VEGAN)
Delicious stuffed zucchinis filled with a vegan meat filling & cooked in tomato sauce
Equipment
- A pot
Ingredients
- 900 gr of young (long) zuccinnis;
- 100 gr of finely chopped onion;
- 100 gr of chopped leek (only green part);
- 4 tbsp. of oil;
- 1 vegetable bouillon cube;
- 1/2 tsp. of grounded black pepper;
- 2/3 tsp. of salt;
- 3/4 tbps. of red paprika powder;
- 350 gr of your favourite vegan minced meat (I used Naturli minced shapeable);
- 1.2 dcl of small grain rice;
- some water;
- one small potato, peeled off and sliced in thin pieces, for closing stuffed zucchinis.
For cooking:
- 1.5 l of water, and some more to reduce the thickness of the sauce;
- 1 tbsp. of maple syrup or sugar;
- 1.5 tsp. of salt;
- 250 gr of double concentrated tomato paste;
- 2 tsp of red paprika powder.
Instructions
- Preparation of the filling: sautee chopped onion and leek on 4 tbsp. of oil for a couple of minutes, then add vegetable broth cube, your favourite vegan minced meat and salt and pepper. Stir well and sautee it for the next 5-10 min. Add pre-washed rice and 1 dcl of water and sautee all together for the next 5 min. Remove from the stove and add red paprika powder, stir well and let it cool down. Adjust to your personal taste by adding a bit more or less salt and grounded black pepper.
- Wash and drain zucchinis, then slice each one in 2 halves. Hollow each piece out with a pointed knife (remove the middle) making sure not to make a whole on the bottom of zucchinis, then stuff each piece with the vegan filling. Close each piece with a thin piece of a potato slice. Next, place them in a pot. Add all of the ingredients for cooking.
- Cook for 1 hour and 15 minutes (after boiling point) or until the zucchinis are soft, making sure that the tomato sauce becomes thick at the end. Serve them warm with a homemade mash potato, and decorate with some vegan cooking cream and oregano florets.