Quinoa & Tempeh Stuffed Zucchini Boats

Recipe:

Servings: 4-6

Cook time: about 1 hour

*warning: this recipe makes a lot of extra

filling so you may want to half it *

• 1 package of tempeh

• 1 cup quinoa uncooked or 3 cups cooked

• 4-8 large zucchinis (depending on how many you want to make)

• 1 tbs oil

• 1 small onion chopped

• 2-3 cloves garlic minced

• 1 15oz can chopped tomatoes

• 1 15oz can tomato sauce

• 1 bell pepper chopped (any color)

• 1-2 cups white mushrooms chopped

• 1 cup vegan cheese + more for topping (I used mozzarella)

• 2 tsp Italian seasoning

• 2 tsp basil

• 1/2 tsp red chili flakes

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• salt & pepper to taste

1. Cook quinoa according to package.

2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving about half an inch thick of zucchini skin. Set the scooped zucchini to the side for later.

3. Chop veggies and tempeh into small pieces. Chop the scooped zucchini as well.

4. Preheat oven to 410°F

5. Heat oil on medium heat in a large pan.

6. Add garlic and onion and cook for about 2 minutes.

7. Add in the pepper and tempeh and cook for about 3-4 minutes.

8. Add in the mushrooms, scooped zucchini, and spices and cook for another 2 minutes.

9. Add in the chopped tomatoes and tomato sauce, stir, and simmer until heated through.

10. Taste mixture and adjust seasonings as needed.

11. Turn off heat and add in the quinoa and cheese and stir well.

12. Scoop mixture into zucchini boats and top with more cheese (optional).

13. Place zucchini boats on a sheet pan and bake for 20-25 minutes.

This recipe took a little more time than I had anticipated but it was definitely worth it. It is so healthy and nutrient-rich while still tasting great! I only used two zucchinis and I ended up with a ton of filling left over but I don't mind because it makes a great meal on its own with some extra veggies. Quinoa is such a great ingredient to incorporate into your meals because it is a complete protein, containing all 9 essential amino acids, and its gluten-free! The quinoa along with the tempeh provide this meal with a moderate amount of protein, making it more filling and satiating! The cheese provides a nice amount of fat and the quinoa also doubles as a whole grain. In my opinion, this recipe has everything you need in a meal: veggies, carbs, fats, and protein. This is how I like to balance macronutrients in my meals in order to make them the most filling and satisfying. The filling would be a great to meal prep and eat throughout the week with some veggies on the side for lunch or dinner! Comment down below if you try this recipe!