Tempeh Taco Zucchini Boats
Ingredients
- 4 zucchinis
- 8 oz tempeh
- 2 tablespoons apple cider vinegar
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- salt and pepper
- 1 yellow onion
- 5 garlic cloves
- 1 red bell pepper
- 1/2 jalapeno
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1/2 cup yellow corn
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1 teaspoon oregano
- 1 tablespoon Sriracha
- 1 bunch cilantro
- vegan cheddar shreds
- extra virgin olive oil
Preparation
Preheat oven to 350 degrees Fahrenheit.
Use a rounded teaspoon to scoop out the insides of the zucchini. Save the scooped-out zucchini, chop it, and set it aside for later.
Place the hollowed zucchinis on a baking sheet and sprinkle with salt. Let them sit for 10 minutes. Use a paper towel to blot off any released moisture.
Bake the zucchinis for 10 minutes. Optionally, brush with extra virgin olive oil if desired.
Add the crumbled tempeh to a bowl with apple cider vinegar, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and salt and pepper. Mix well to combine.
Heat extra virgin olive oil in a large cast iron skillet. Add the onion and sauté until translucent. Then add the garlic, bell pepper, chopped zucchini, jalapeños, and seasoned tempeh. Sauté for 2-3 more minutes.
Add the diced tomatoes, Sriracha, and seasonings, and bring to a simmer. Stir in the beans, corn, and cilantro.
Transfer the filling to the zucchini boats and bake for another 10 minutes. If serving immediately, sprinkle with vegan cheese and bake for an additional 3 minutes.
Serve garnished with fresh cilantro, sliced avocado, fresh cherry tomatoes, and salsa.
