Hearty Vegan Zucchini Boats

zucchini boats are aaaaall over the internet, yet this was my first time making them! i see zucchini boats on Pinterest all of the time and wanted to give my recipe both a vegan and hearty twist. there are so many filling options and it was hard to narrow things down. in the end, i went with chorizo seitan as the main ingredient, which i buy at Whole Foods (it’s Upton’s brand). also, kale was added for some greens and mushrooms for earthy flavors.

how the heck did it take me so long to make a zucchini boat recipe!? there are so many versions to try too!

if you can’t get ahold of chorizo seitan, any kind will work! i just wanted something pre-seasoned for more flavor and a little bit of a shortcut in the kitchen. also, i used store-bought marinara (Rao’s) instead of making my own. not only are Hearty Vegan Zucchini Boats ridiculously yummy, they’re easy to make too!

whether you follow meatless Mondays, are a long-time vegan or just trying to reduce your meat and dairy consumption, Hearty Vegan Zucchini Boats is an excellent recipe to incorporate into weekly meals :).

ingredients + directions

ingredients

• 4 medium-large zucchinis (use a spoon to scoop out the middle)
• 2 tbsp extra virgin olive oil
• 1/2 cup chopped onions
• 6 oz chorizo seitan (used Upton’s)
• 6 oz portobello mushrooms cut into small pieces
• 1 cup vegetable broth
• 3 handfuls chopped kale
• 1 cup marinara of choosing
• vegan cheese for topping

directions

1. sauté the onions, mushrooms and seitan in olive oil for two minutes on medium-high heat.
2. then, turn the heat to medium and add the vegetable broth and kale. cook another 10 minutes.
3. add the marinara, mix well and fill the hollow zucchini boats.
4. top with cheese and bake at 375 degrees for 30 minutes.
5. *should make about 7-8 boats!