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Vegan Zucchini Taco Boats Recipe

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4.1 from 2 reviews

These Vegan Zucchini Taco Boats are a flavorful and healthy plant-based meal featuring walnut and mushroom taco filling stuffed into tender zucchini halves. Topped with cheesy nacho cashew cream, fresh tomatoes, and cilantro, they offer a delicious and satisfying vegan dinner option packed with spices and veggies.

Ingredients

For the Taco Filling

  • 1 cup walnuts
  • 3 garlic cloves
  • 1 small onion
  • 1 bell pepper, cored and roughly chopped
  • 8 ounces cremini mushrooms, roughly chopped
  • 3 tablespoons tomato paste
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon dried oregano
  • 1/2 tablespoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 6 ounces corn kernels

For the Zucchini Boats

  • 4 medium zucchini

For Topping

  • Cheesy nacho cashew cream
  • Diced tomato
  • Fresh cilantro

Instructions

  1. Toast and chop walnuts: Preheat oven to 400°F. Finely chop the walnuts using a food processor or knife. Heat a skillet over medium heat and toast the walnuts for about 5 minutes, stirring occasionally, until light golden brown. Remove from heat and let cool.
  2. Prepare vegetable base: In the food processor, pulse garlic, onion, and bell pepper for about 10 seconds until finely chopped. Transfer to a lightly greased skillet, sprinkle with salt, and sauté for about 3 minutes.
  3. Add mushrooms: Pulse mushrooms in the food processor for another 10 seconds to finely chop. Add them to the skillet and cook for 2 minutes until softened.
  4. Combine filling ingredients: Stir in tomato paste, toasted walnuts, cumin, chili powder, oregano, smoked paprika, and cayenne pepper (if using). Cook the mixture for 5 to 7 minutes, allowing the mushrooms to soften fully and the spices to meld.
  5. Add corn and heat through: Stir in corn kernels and cook for another 2 minutes until warmed through. Remove from heat.
  6. Prepare zucchini boats: Trim the ends of each zucchini and slice in half lengthwise. Use a tablespoon or scooper to hollow out the center, creating space for the filling.
  7. Fill and bake: Spoon the taco filling into each hollowed zucchini half and place them in a 9 x 13-inch baking dish. Bake in the preheated oven for 20 to 25 minutes, or until the zucchini is tender.
  8. Serve: Remove from oven and top with cheesy nacho cashew cream, diced tomatoes, and fresh cilantro. Serve warm and enjoy your vegan zucchini taco boats!

Notes

  • Finely chopping ingredients in a food processor saves prep time but can be done by hand if preferred.
  • Adjust the cayenne pepper amount for desired spiciness or omit for a milder flavor.
  • Using fresh corn kernels adds sweetness, but frozen corn can be substituted if thawed.
  • Nacho cashew cream can be prepared ahead to save time or substituted with your favorite vegan cheese sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving.

Find it online: https://bitezly.com/vegan-zucchini-taco-boats-recipe/