Drool-worthy, very easy vegan cabbage rolls – with rice and veggies stuffing As my readers may already know, I love dishes with stuffing! Here are more stuffing-filled recipes: Vegan stuffed zucchini boats + secret trick Easy vegan leftover rice and quinoa stuffed peppers Vegan stuffed…
Homecooked zucchini boats – all vegan and easy to make
More from my tried and liked main dish recipes – all are cheap and easy to make!
- The easiest 30 minute quinoa recipe on the web
- Vegan lentil moussaka – gluten free
- Balkan style green beans and potato stew
Zucchini boats are a great vegan main course option and the best thing is, they can be so versatile! You can use many different ingredients for the stuffing. You can pack them full of veggies and bake. Or, like me, you can make them more filling with some rice among the veggies. You can mix and match to find you favorite stuffing recipe.
What makes my zucchini boats recipe unique is two things I tried this time and it turns out they work so good together. I love how this recipe turned out and I would definitely recommend you to try it out this way.
- First, I scoop up the zucchini flesh and I use it in the stuffing
- Also, instead of regular onions or shallots which I usually used, I swapped it this time for pearl onions
I usually peal the pearl onions and either cut them in half or use them whole as they are. To my taste, the pearl onions are sweeter than the other types of onions. It works great with this specific type of stuffing. If you haven’t tried pearl onions before – these zucchini boats are your chance!
With no further ado – let’s take a look at the recipe!
- 3-4 zucchini, halved
- 1 cup pearl onions, peeled and cleaned
- Half a cup of white rice
- 1 can chopped tomatoes
- Salt and pepper to taste
- 1-2 tbps olive oil (optional)
As I mentioned, my trick here is to use the zucchini flesh in the stuffing. The reasons are two: you don’t waste food and your stuffing gets more volume with less carbs from the rice.
Very clever, right?
To scoop up the zucchini flesh, I cut the zucchini in half. Then, using a spoon, I gently but firmly start “drilling” with the spoon in order to remove the insides. This way only the zucchini boats are left.
When you half and spoon up all the zucchini boats, finely chop the zucchini flesh for future use in the stuffing.
Heat your pan (medium heat will do) and add 2-3 tablespoons olive oil. This is optional, you can use veggie broth if you are oil-free. Sautee the peeled and cleaned pearl onions for 3-4 minutes until golden.
Add the zucchini insides and stir. Add salt, pepper and the can of chopped tomatoes. Bring to a boil – about 5 minutes.
Add half cup of rice and 2 cups of water. Bring to a boil again and simmer on low heat for 20 minutes or until the rice is well cooked.
When the stuffing is ready, let it cool down for at least 10 miniutes. This will also allow the rice to soak up more of the water.
Fill in your zucchini boats with the stuffing using a tablespoon. Bake on medium oven for about 30 minutes.
When ready, serve hot with a salad as a side dish. You can eat the zucchini boats skins – they are very delicious and slightly roasted at this point. Yummy!
How others make it – check these recipes for the same dish on other cooking blogs and let me know which one you like the best!
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Did you make this recipe? Share and comment below!
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The easiest quinoa recipe you will find! Quinoa with black beans, corn and tomato salsa. Ready in 30 minutes or less
Check some of my other very quick and easy recipes:
- Bulgarian chickpea salad
- My 30 minute red lentil bolognese sauce
- Easy and quick chocolate hazelnut banana bread
Today I want to show you a very easy and very quick meal. You can serve it warm as a main dish or cold as a salad. This is my favourite, easiest quinoa recipe you can possibly find.
Initially I saw this recipe in the Facebook page of Tasty and it immediately caught my eye. It’s very straightforward, one-pot dish. The ingredients are very simple – quinoa, canned black beans, canned corn and tomato salsa. I believe most vegans already have these in their pantry.
If you want to glamour it up a bit, you can make the avocado dressing as Tasty shows in the video. It’s also very fast and easy. I’ll be making another post for the dressing as I want to point out a few tips and tricks in working with mashed avocado.
So, with no further ado, let’s see my version of the easiest quinoa recipe!
- 1 cup quinoa
- A can of black beans
- Corn – either a can or 1/2 pack frozen
- A can of tomato salsa or canned chopped tomatoes
- Salt, pepper and cumin to taste
Start by boiling your quinoa. One cup should be enough for 4 portions. Heat your pan and pour one cup quinoa and two cups water. Simmer until boiled through. On medium to high heat it should take no more than 20 minutes.
When your quinoa is well-cooked, add the corn, black beans, salt, pepper and tomato salsa. You can use a can of chopped tomatoes instead of salsa, but don’t forget to add some spices, otherwise your dish will be very bland. I usually add a pinch of salt, paprika, black pepper and cumin.
Leave the dish on medium to low heat for another 10 minutes or so, just so that the tastes can incorporate.
Note! If you’re using frozen corn instead of canned, allow for more boiling time. Or, if you don’t want to use canned beans, make sure to check my guide here:
That’s it – easy-peasy and very delicious! Stay tuned for my avocado dressing recipe soon!
Did you make this recipe? Share and comment below how long it took!
Traditional stuffed grape leaves with rice and veggies Stuffed grape leaves are a traditional recipe in Eastern cuisine. Called dolmades in Greek or sarmi in Bulgarian cuisine, this dish is originally vegan. In Bulgaria, stuffed grape leaves or sarmi is always served on Christmas Eve.…
My easy recipe for vegan lentil moussaka – healthy and gluten-free!
Also check out my Hearty winter red lentil stew – vegan
Moussaka is a popular main dish in Eastern Europe. There are many variations, depending on the country, but the base is always potatoes and minced meat. Bulgarian classic moussaka includes tomato sauce or chopped tomatoes, while the Greek version has eggplant in it.
Regardless of the specific recipe you may have tried, the moussaka is a filling dish, great for a big family. Luckily for us, it is very easy to veganize.
My vegan lentil moussaka is healthy, hearty and filling. It’s a great main course and can feed a crowd with no problem. Meat eaters will also enjoy it – tried and confirmed!
Typically, you would see this dish prepared with a heavy topping of bechamel sauce or some cheesy mixture. My recipe today is for a topping-free vegan lentil moussaka. It’s easier to make and a bit lighter on the stomach. However, there are great variations that include vegan topping. One such recipe is Elavegan’s vegan moussaka with lentils and aubergines. Go check it out, it looks amazing!
- 5-6 medium sized potatoes, peeled
- Cup of white mushrooms (around 200-300 g)
- Half a cup of red lentil, dry
- 1 medium sized zucchini
- Can of chopped tomatoes
- Handful of walnuts
- 1 medium white or red onion
- Spices: salt, paprika, cumin, salt to taste
My vegan lentil moussaka is a 2-step dish. You will need a wok pan to prepare the stuffing and an oven pan to bake the dish. A rectangular oven pan is preferred for aesthetic reasons, but I had an oval one at hand.
Start by very finely chopping the onion, walnuts and mushrooms. You can use a blender for a very fine result, like me. Heat your pan and add oil of choice (optional). Add the chopped ingredients and sautee over medium heat for about 10 minutes. At this point your filling will have a creamy texture, similar to ground beef.
Add your spices and half cup of red lentil. After 1 minute, add 1 1/2 cups of water and broil over medium heat for 15 more minutes until the red lentil soaks up the water and your filling has now uniform texture.
Your filling is now ready. Chop the potatoes and zucchini in small cubes and add the filling. Pour in your oven pan and bake in pre-heated oven at 390° F/200° C until golden brown. It should take around 25 minutes or so.
The vegan lentil moussaka is ready! Serve hot with a spoonful of vegan yogurt or hummus dip and freshly baked bread.
Did you make this recipe? Show me your photos in the comments below or share with your friends!
My quick and easy recipe for red lentil bolognese sauce – ideal for pasta! Before going vegan, my favorite pasta sauce was bolognese. The thick tomato-based sauce is the go-to choice of many people. The great news is that it can be veganized very easily…