Carrot&walnut Stuffed Zucchini with Smoky Silverbeet&potato

  • Carrot&walnut Stuffed Zucchini with Smoky Silverbeet&potato
  • Carrot&walnut Stuffed Zucchini with Smoky Silverbeet&potato
  • Carrot&walnut Stuffed Zucchini with Smoky Silverbeet&potato
  • Carrot&walnut Stuffed Zucchini with Smoky Silverbeet&potato
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Rated 5 out of 5 based on 1 votes

Ingredients

  • 2 big x zucchini - halfed and holed (keep the zucchini flesh)
  • 1/2 middle sized x onion, chopped
  • 2 big cloves garlic - fine cubed
  • 2 middle sized x carrots, grated
  • 2 slices x rye bread - cubed
  • 1 cup raw walnuts - processed
  • 4 sprigs oregano
  • 4 sprigs thyme
  • 1 Tbls tomato paste
  • 1 splash soy sauce
  • 1/2 tspn chili powder
  • 1 pinch seasalt
  • 1 splash olive oil
  • 1 splash water
  • 6 stalks x silverbeet - halfed and sliced
  • 1 small x piece of firm tofu - fine cubed and marianated with 1tsp of smoked paprika & some seasalt
  • 1/2 a small x onion, chopped
  • 2 middle sized potatoes x cubed
  • 1 cup passata tomato
  • 1 splash lime juice
  • 1 splash water
  • 1 pinch seasalt

Method

Start to prepare all your ingredients. Heat a frying pan with sunflower oil and start to fry the onion and garlic for one minute. Add the walnuts. Mix well and give it another minute.

Add 4 stalks of fresh Oregano and 4 stalks of fresh Thyme and 1 tsp dry Oragano and the bread. Stir and fry for 2 min.

Add 1 tbsp of tomato paste and mix all well on middle heat. Deglaze with a splash of soy sauce.

It’s time for the carrot and zucchini. Add to the pan and mix well all together. Also add the passata tomato. Give it a good stir on middle heat. When it comes together, season with salt and a bit of chili powder.

When your filling is ready, stuff the zucchinis with it. Sprinkle over each zucchini boat an even squeeze of lemon juice and olive oil.

You also can top the boats with any kind of vegan cheese you like. Its up to you. I decided to give it a bit extra flavour and I topped it with Vegusto cheese. Put the boats into the 170C° preheated oven for about 25 min. Turn the heat down to 150C° after 15 min. After 25 min turn off the heat but leave it for further 5-10 min in the oven. You know can start on the silverbeet.

Heat a frying pan and add your prepared tofu cubes. Fry them until slightly golden brown and add the potato cubes + onion and give it another 5 min.

Add the silverbeet. Stir well. You will need to add the silverbeet at a time. Also add the passata tomato and season with seasalt and a squeeze of lime juice. Turn down to a simmer and shut the lid. Simmer until the potatoes are done. You probably will add more silverbeet.

When the potatoes are done, just plate up with the zucchini and ENJOY

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