Vegan Zucchini Boats (High Protein)
Vegan Zucchini Boats are a delicious veggie-forward dinner. Stuffed with a tempeh mixture, these boats are protein-packed for a satisfying dinner. These naturally gluten-free boats are ready in just 25 minutes!
Ingredients
- 3 Medium or Large Zucchini
- 1 Small Yellow Onion, small diced
- 1 8 Ounce Block Tempeh
- ½ Cup Homemade Marinara Sauce or Sub Store Bought
- 2 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
- 1 Tablespoon Italian Seasoning
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Dried Fennel Seed
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Liquid Smoke
- To serve: Vegan Parm, Fresh Basil, Red Pepper Flakes, Pepitas
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Slice the top and bottom off of each zucchini. Then cut in half lengthwise. Use a spoon to scoop out the "guts" from the center, leaving a ¼" border on all sides. Set the guts aside for the filling.
- Place the zucchini cut-side up on the prepared pan and bake for 5-10 minutes.
- Finely chop the the zucchini guts you saved from step 2.
- Heat a large non-stick pan over medium heat. Add the chopped zucchini centers and onion. Crumble in the tempeh, and add the marinara, soy sauce, spices, and liquid smoke. Cook 7-10 minutes, stirring occasionally, until the onion is soft.
- When the zucchini are out of the oven, stuff each boat with the filling mixture. Top with vegan parmesan, basil, red pepper flakes, and pepitas. Enjoy!
Nutrition
Calories: 123kcal | Carbohydrates: 12g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 448mg | Potassium: 571mg | Fiber: 2g | Sugar: 4g | Vitamin A: 464IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 2mg