Description
If you’re looking for a tasty and nutritious way to enjoy zucchini this summer you have to try these Vegan Mongolian Beef Zucchini Boats! Made gluten-free, vegan, and low-carb, they're a perfect addition to your summer menu!
Ingredients
- 4 medium-large zucchinis
- 1 10 oz package plant-based ground “beef”*
- 1 tablespoon olive oil
- 1 cup shredded carrots
- 1 cup diced red bell pepper
- 1/4 cup gluten-free soy sauce/liquid aminos
- 1/4 cup coconut sugar
- 1 tablespoon minced garlic
- 2 teaspoon sriracha
- 1 tablespoon tapioca flour/starch
- 1 tablespoon fresh grated ginger
- 1–2 green onions, for garnish
Instructions
Preheat the oven to 375 degrees F.
Wash and cut the zucchini in half lengthwise and place the halves onto a parchment-line baking sheet. Using a spoon or measuring spoon, scoop out the flesh of the zucchini, leaving a thin border around the edges.
Heat a large skillet over medium heat and add the tablespoon of olive oil. Add the ground “beef” and cook for about 5 minutes and then add the shredded carrots, diced red bell pepper, and scooped out zucchini flesh. Grate the fresh ginger into the skillet, stir to combine and let it cook for about 5-7 minutes while you prepare the sauce, stirring occasionally.
To make the sauce, whisk together gluten-free soy sauce, coconut sugar, minced garlic, sriracha, and tapioca flour in a small bowl. Pour the sauce over the beef mixture, stir and let it simmer for a few minutes.
Spoon the beef mixture into the zucchini boats and bake in the oven for 25-30 minutes. Garnish with sliced green onions.
Notes
*I used Abbot's Butcher plant-based ground 'beef'
- Prep Time: 0 hours
- Additional Time: 0 hours
- Cook Time: 0 hours
- Category: Lunch & Dinner
- Cuisine: American