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–+ servings
Three zucchini boats topped with basil leaves on a beige ceramic plate.
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TVP Zucchini Boat Recipe (With Soya Mince)

These vegan zucchini boats with fine TVP (soya mince) and marinara make the perfect plant-based dinner for the warm summer months.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Soaking time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 4 zucchini boats
Author: Eloïse

Ingredients
 

  • 1 cup (95 g) fine soya mince (TVP) soya mince
  • 1 cup (250 ml) vegetable broth I use water + 1 teaspoon vegetable broth powder
  • 1 red onion
  • 2 large zucchini
  • 2 tabelspoons olive oil
  • 1 tablespoon tamari or gluten-free soy sauce
  • 1 cup (250 g) marinara
  • 1 tablespoon oregano
  • ½ teaspoon garlic powder

For serving (optional)

  • Fresh basil
  • Vegan parmesan cheese

Instructions
 

  • Soya mince soaking in water in a glass jug.
    Rehydrate the soya mince. Add the dried soya crumbles (TVP) to a bowl with vegetable broth. Let it sit for 10 minutes while you prepare the veggies.
  • Four hollowed-out zucchini, chopped zucchini flesh, and minced red onion on a white marble board.
    Prep the veggies. Finely mince the onion. Cut the zucchinis lengthwise in half. Scoop out the flesh with a teaspoon to form the zucchini boats.
  • Drained soya mince in a beige colander.
    Drain the soya mince. The soya crumbles should have absorbed all or most of the liquid. Drain them through a fine-mesh sieve that you placed over your sink and press out any excess liquid with your hands.
  • Preheat the oven to 350°F (180°C).
  • Sauté. Heat a large pan with olive oil. Sauté the onion for 2-3 minutes over medium-high heat until soft. Add in the soya crumbles and tamari. Sauté for another 2 minutes.
  • Red zucchini boat filling in a large cast-iron pan.
    Make the filling. Add the chopped zucchini flesh, oregano, and garlic powder to the pan. Sauté for 5 minutes over medium heat. Add in the marinara and let it cook for 2 more minutes.
  • Hand stuffing zucchini boats with a vegan meat-like filling.
    Make the zucchini boats. Place the zucchini on a parchment-lined baking sheet. Divide the filling into the hollowed-out zucchinis.
  • Bake for 35-40 minutes at 350°F (180°C), fan mode.
  • Optionally, serve with cooked white rice, fresh basil, and vegan parmesan cheese.

Nutrition

Calories: 132kcal | Carbohydrates: 18g | Protein: 14g | Fat: 1g | Fiber: 7g | Sugar: 9g
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