Zucchini Long Boats Stuffed with Spicy Beans

Stuffed vegetables have always been a huge favourite of mine, and I have to admit I was inspired in the early days by my mother who frequently stuffed them Greek style (Yemistes), and by my vegetarian father-in-law who used to cook a lot of Rose Elliott’s recipes – very well, I might add. However, I must also admit I have  been served my fair share of really poor stuffed veggies over the years – half-cooked aubergines with a dried up nut filling and no sauce, etc. – I think you get the picture.  In other words, for stuffed veggies to really work, you need to be sure you’ve got the right flavour balance, that the filling is moist enough, and most of all, that the tastes really hit the mark. I hope I’ve achieved it with this dish !

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INGREDIENTS FOR THE STUFFING

1 cup vegan mince of your choice

extra virgin olive oil

salt to taste

1 Tbsp nutritional yeast

2 Tbsp Spice Maniac mix (available from The Spice Maniac Shop)

¼ cup crushed roasted nuts of your choice (I used peanuts)

½ tsp turmeric powder

the filling of 3 zucchini (see below for method)

4 cloves garlic, finely chopped

1 white onion, finely chopped

1 cup pre-cooked or tinned cannellini beans

¾ tsp aniseed powder

the zest of a lemon

¼ tsp asafoetida

2 tsp light miso

around 2 Tbsp water

 

INGREDIENTS FOR THE VEGGIES

4 zucchini/courgettes, cut horizontally, and using a teaspoon, the filling scooped out and set aside

1 yellow/red/orange bell pepper (yes, I know it’s not in the title) cut it in half horizontally in readiness for stuffing (remove seeds with your hands)

1 medium sized red onion, halved and cut into rings

fresh parsley or coriander, to garnish

a few drizzles of olive oil, prior to baking

3 or so red chillies, cut julienne

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METHOD FOR THE FILLING AND ASSEMBLING

Having scraped out the filling from the zucchini, and set aside, it’s time to make the filling.

Heat up your oil, and add the onions and garlic – mix until transparent, then add the spices, mix well, and add the remaining ingredients. Use half the nuts at this point and reserve the rest for the garnish before baking – do not add the water yet, and mix well again.

Finally, when all has been incorporated, add the water. Taste for seasoning and then allow to cool down.

Heat your oven to 180 degrees. 355ºF (180ºC).

Lay out your zucchini and pepper ‘shells’ in a suitable oven tray, and using a teaspoon, carefully spoon on the stuffing – evenly filling all your veggies.

Drizzle olive oil on top, and make sure your chillies are placed in between the veggies as per the picture – add your onion here and there, and finish off with a sprinkle of the nuts and garnish with your parsley.

Cover with foil and bake in the oven for 45 minutes, or until the courgette/zucchini slightly softens.

Serve with my ‘Super Umami Manic Potatoes’ – still to make, but the ingredients for that recipe will be a mixture of white potatoes and sweet potatoes, rubbed in a mixture of my Spice Maniac mix (failing that 1 tsp chilli powder and 1 tsp nutritional yeast), olive oil and sea salt – then bake until golden !

 

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All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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4 Responses to “Zucchini Long Boats Stuffed with Spicy Beans”

  1. Kathleen Says:

    Please tell me what “mince of your choice” means.

  2. Monica Gilbert Says:

    This looks fantastic. However I have an awful memory so I need a paper recipe to follow. Is there an option on the page to print? Obviously not of earth-shattering importance but I’d love to try these lovelies.

  3. Miriam Says:

    Monica Hi there – you’ll love these, but I don’t have a printing facility I’m afraid. That said, by all means do a ‘screen shot’ of the recipe and print it out that way ! Let me know how it goes as and when if so ! 🙂

  4. Miriam Says:

    Hi there Kathleen. We refer to ‘crumble’ as ‘mince’ so it’s faux ‘meat’ which is crumbled – if you are in the US or Canada, I believe there are several brands including Gardein. Otherwise you could use textured vegetable protein which is dehydrated soya crumble that I believe health food stores sell. Hope this helps you ! 🙂

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