Vegan Thanksgiving Recipe; Stuffed Zucchini Boats


Yield: 4 Stuffed Zucchini Halves

-2 medium/large zucchinis (about 8 in. in length)

-1/2 package of MorningStar Grillers Recipe Crumbles (or something similar)

-1 and 1/2 cups tomato puree

-1 and 1/2 cups raw kale, chopped into small pieces

-1 small white onion, chopped finely

-1 tablespoon fennel seeds

-2 tablespoons olive oil

-1/2 cup of water

-1 tablespoon salt

-2 tsps pepper

Remove the fake sausage crumbles from the freezer and let thaw for about 1 hour.

Preheat the oven to 350 degrees. In a casserole dish with edges, place the 1/2 cup of water and the halved zucchinis with the flesh-side up (make sure you halve them length-wise! :))

Bake the zucchini for about 30 minutes, or until the inside is tender. Remove from the oven but keep the oven on. Cool the zucchini until you can pick them up with your hands. Using a spoon, scoop out the insides of the zucchini. Leave about 1/4 inch around the  zucchini’s edge so that it does not fall apart.

While you are baking the zucchini, cook the onions with the olive oil and fennel until the onions are translucent (about 10 minutes). Add the kale, salt, & pepper and cook for another 5-10 minutes until the kale is very tender. Add the fake “sausage” and tomato puree and stir until completely mixed. Fill your zucchini boats with the vegetarian sausage mixture and place back into the oven for another 20 minutes, or until the top gets crispy.


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