Thursday, August 18, 2011

Stuffed Zucchini the Vegan Way

 


My farmer friend Allan loaded me up with some fresh picked Zucchini and it is supreme quality.
Half are Quinoa filled and half with Italian style ground Seitan
+ Vegan Cheese, Red Sauce and topped with Bread Crumbs

Cut Zucchini lengthwise in half.
Scoop just enough to create a space for filling.
In that groove brush a thin layer of Red Sauce first.
Then add a layer of cooked Quinoa or chopped Seitan
Then a layer of your favorite Vegan Cheese, Cashew Cheese or Almond Feta
Top with Seasoned Bread Crumbs and bake cobered for 15 minutes at 395.
Remove cover aand bake another 30 minutes.

Seitan Italian Style-Rough chop some Simple Seitan in to cuisinart,
add a few garlic cloves and Italian Herbs.
Remove from cuisnart and add 2 tsp Fennel Seed, whole
Quinoa was simply cooked in Vegan Boullion.
For more crunch add a 1/3 C chopped Cashews

Other fillings
The delicious store bought Vegan Sausage Gimmee Lean would be excellent.
TIP:
First saute to slightly brown Gimmee Lean with a little Onion and some Whole Fennel seed.

Middle Eaastern Style:
Roasted Chick Peas and Cous Cous would also be delicious in place of Seitan
Try using Mint and other Middle Eastern Spices instead of Italian
Garnish with Lebanese Garlic Sauce thickened with Tahini and loaded with Smoked Paprika


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Assembly: Bread crumbs will be added once the foil is removed mid bake.
In this assembly I used Almond Feta spiked with Sun Dried Tomatoes instead of Vegan Melt Cheese




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