Vegan Steak & Veggie Zucchini Boats

These vegan steak and veggie zucchini boats are a delightful combination of savory flavors and textures. The hearty filling made with textured vegetable protein (TVP) mimics the taste and texture of traditional steak, while the assortment of vegetables adds freshness and nutrition. Perfect for a satisfying and wholesome meal!

Ingredients:

• 4 large zucchinis, halved lengthwise and seeds scooped out
• 1 cup textured vegetable protein TVP
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup mushrooms, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Preheat oven to 375F 190C

In a bowl, rehydrate TVP with vegetable broth for about 10 minutes, then drain excess liquid

Heat olive oil in a skillet over medium heat

Saut onion and garlic until translucent

Add bell pepper, mushrooms, and rehydrated TVP to the skillet

Cook until vegetables are tender

Stir in cherry tomatoes, soy sauce, tomato paste, smoked paprika, oregano, salt, and pepper

Cook for another 2-3 minutes

Fill the halved zucchinis with the vegetable and TVP mixture

Place the filled zucchini boats on a baking sheet lined with parchment paper

Bake in the preheated oven for 20-25 minutes or until zucchinis are tender

Garnish with fresh parsley before serving