Stuffed Zucchini with Chickpea-Tomatosauce by Lisa

This brick was created by Lisa, who is also an exceptional vegan nutrition counselor.

Build an eat in 1¼ h (Prep: 15 min // Cook: 60 min)

For 1 Bricklayer

Stuffed zucchini

2 ball zucchini
100 g champignons
1 big spring onion
1 tsp. date sirup or brown sugar
2 tbsp. soy sauce
1 tsp. dried italian herbs
1 pinch garlic poweder
½ tsp. vegetable broth paste or powder
salt + black pepper

Chickpea-tomatosauce

400 g chopped tomatoes (tinned)
150 g chickpeas (canned)
1 EL tahini (sesame paste)
½ tsp. mild paprika powder
salt + black pepper

 

Assembly Instruction

1. Preheat oven to 220°.
2. Cut the top off the zucchini, hollow out the flesh carefully with a tablespoon.
3. Slice champignons and spring onion. Put it in a bowl and marinate it with soy sauce, date sirup and all the other spices. Season to taste with black pepper and salt. Let it sit for three minutes.
4. Add chopped tomatoes, chickpeas, tahini and spices to the brick. Mix it all together and season to taste with black pepper and salt.
5. Fill the ball zucchinis with the prepared mixture and place them into the brick.
6. Bake it at 200° for round about 60 min until the zucchinis are soft.