* 1 large Onion * 2 large Zucchini * 4 cloves Garlic * 1 jar Tomato Sauce (whichever you prefer) * vegan mince (add as much as you want) * Salt & Pepper
# Bechamel
* 5 tbsp Vegan Butter * 3-4 tbsp Flour * 1½ cups/ 400ml Plant Milk (unsweetened) * 2 tbsp nutritional yeast * ½ cup Cashews * Salt & Pepper
INSTRUCTIONS:
* Cut the zucchini lengthwise and carefully scoop out the interior with a spoon. A teaspoon works well to avoid breaking the skin. * Finely chop the onions, garlic, and the scooped-out zucchini flesh. If you’re using vegan mince that needs soaking, prepare it now. * Heat a little oil in a pan and fry the onions for about 5 minutes until soft. Add the chopped zucchini flesh and cook for around 10 minutes, stirring often, until most of the water has evaporated. Season generously with salt and pepper. * Stir in the vegan mince and fry for another 5 minutes. Add the tomato sauce, cover with a lid, and let it simmer on medium heat for about 10 minutes. Taste and season with more salt if needed. * In a small pot, melt the vegan butter over medium heat. Add the flour and stir until smooth and only a few crumbs remain. * Turn off the heat and slowly pour in half of the milk, a splash at a time, whisking to prevent clumps. After that add the rest of the milk and cook until you have a thick, creamy sauce. Season generously with salt and pepper. * If using cashews, blend them with a ladle of the finished sauce until smooth, then stir back into the béchamel for extra creaminess. * Drizzle some olive oil in a baking dish and place the hollowed zucchini halves side by side. Fill them to the rim with the red sauce, then top generously with the béchamel. You’ll likely have a little extra sauce left over. * For some extra sauce, you can optionally mix olive oil with 3–4 tablespoons red wine, 1 tablespoon mustard, and 1 tablespoon of the béchamel. Pour this mixture into the bottom of the baking dish. * Bake at 180 °C (350 °F) for 35–40 minutes, or until the tops are golden brown. Let the zucchini boats rest for at least 10 minutes before serving, as they will be very hot. Enjoy!
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INGREDIENTS:
* 1 large Onion
* 2 large Zucchini
* 4 cloves Garlic
* 1 jar Tomato Sauce (whichever you prefer)
* vegan mince (add as much as you want)
* Salt & Pepper
# Bechamel
* 5 tbsp Vegan Butter
* 3-4 tbsp Flour
* 1½ cups/ 400ml Plant Milk (unsweetened)
* 2 tbsp nutritional yeast
* ½ cup Cashews
* Salt & Pepper
INSTRUCTIONS:
* Cut the zucchini lengthwise and carefully scoop out the interior with a spoon. A teaspoon works well to avoid breaking the skin.
* Finely chop the onions, garlic, and the scooped-out zucchini flesh. If you’re using vegan mince that needs soaking, prepare it now.
* Heat a little oil in a pan and fry the onions for about 5 minutes until soft. Add the chopped zucchini flesh and cook for around 10 minutes, stirring often, until most of the water has evaporated. Season generously with salt and pepper.
* Stir in the vegan mince and fry for another 5 minutes. Add the tomato sauce, cover with a lid, and let it simmer on medium heat for about 10 minutes. Taste and season with more salt if needed.
* In a small pot, melt the vegan butter over medium heat. Add the flour and stir until smooth and only a few crumbs remain.
* Turn off the heat and slowly pour in half of the milk, a splash at a time, whisking to prevent clumps. After that add the rest of the milk and cook until you have a thick, creamy sauce. Season generously with salt and pepper.
* If using cashews, blend them with a ladle of the finished sauce until smooth, then stir back into the béchamel for extra creaminess.
* Drizzle some olive oil in a baking dish and place the hollowed zucchini halves side by side. Fill them to the rim with the red sauce, then top generously with the béchamel. You’ll likely have a little extra sauce left over.
* For some extra sauce, you can optionally mix olive oil with 3–4 tablespoons red wine, 1 tablespoon mustard, and 1 tablespoon of the béchamel. Pour this mixture into the bottom of the baking dish.
* Bake at 180 °C (350 °F) for 35–40 minutes, or until the tops are golden brown. Let the zucchini boats rest for at least 10 minutes before serving, as they will be very hot. Enjoy!
If you have any questions let me know 😊