Mediterranean veggie zucchini boats.
The Mediterranean cuisine consists of the dozens of different cuisines of the Mediterranean. The Mediterranean cuisine is considered one of the healthiest in the world. This is because the diet is very varied and consists of fresh products of high quality. This Mediterranean inspired recipe is completely vegetarian and when you replace the feta cheese with vegan feta it becomes completely vegan! I myself prefer to eat this dish in combination with a mixture of whole grain rice and quinoa, but here you can choose according to your own taste and liking.
200 - 250 g Vegan minced meat.
2 medium zucchini.
1 medium red onion.
100 g mushrooms
2 cloves of garlic.
1 red bell pepper.
100 g feta
25 g Semi sun-dried tomatoes.
Pepper and salt.
Ras el hanout
Cayenne pepper (optional if you like some spice).
Pinch of Saucebinder.
Preheat the oven to 180°C.
Rinse and cut the courgettes in half, lengthwise.
Make a slit on the edges of the zucchini with a knife, hollow out the zucchini with a spoon and keep the flesh aside.
Season the hollowed out courgettes with salt and pepper and brush with some olive oil.
Place in a baking dish and bake in the oven for 10 minutes.
Peel and finely chop the onion and garlic.
Clean the mushrooms and bell pepper and cut them into a brunoise (small cubes). Do the same with the flesh of the courgettes.
Fry onion and garlic in a little olive oil, add the vegan minced meat, mushrooms, bell pepper and zucchini pulp.
Season with salt, pepper, cumin, oregano, ras el hanout and cayenne.
Add some sauce binder or corn starch if too much liquid has been released.
Chop or crumble the feta into small chunks.
Remove the zucchini boats from the oven and fill them.
Sprinkle over the feta and place back in the oven for 15 minutes (when the feta is au gratin, the boats are ready to be removed from the oven).
Meanwhile, chop the fresh basil and cut the semi-dried tomatoes into pieces.
Garnish both over the stuffed boats
Enjoy your meal!