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Reverse Your Fatty Liver Vegan Stuffed Zucchini

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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Servings 4

Ingredients
  

  • 2 med zucchini
  • 1/2 tbsp water
  • 1 medium onion chopped
  • 2 cloves garlic
  • 1 small bell pepper
  • 1½ cups cooked chickpeas
  • 1 heaped tbsp tomato paste
  • 4-6 tbsp plant-based milk
  • 1 tbsp rice vinegar
  • 1 tbsp coconut aminos
  • 1 tsp onion powder
  • 1/2 tsp Frontier Smoked Paprika Ground
  • 1/2 tsp Frontier Co-Op Cumin Seed Ground
  • salt, black pepper, and chili powder to taste
  • 7 oz Reverse Your Fatty Liver 3-Minute Vegan Cheese Sauce

Instructions
 

  • Slice zucchini in half lengthwise and scoop out 2/3, leaving a 1/2 wall around the skin.
  • Chop the scooped zucchini with a knife and put in a bowl.
  • In a skillet, on medium heat, saute onion for 4 minutes.
  • Add garlic, bell pepper, scooped zucchini, spices, coconut aminos, rice vinegar, and milk to pit and cook with a lid for 10 minutes stirring occasionally
  • Preheat the oven to 410°F and prepare vegan cheese according to recipe.
  • Line a baking sheet with parchment paper and set zucchini boats on it.
  • Add chickpeas to the skillet and allow to cook for 3 more minutes, and adjust the taste of the mixture as needed.
  • Scoop the mixture into the zucchini and add the cheese on top.
  • Bake in the oven for 20-25 minutes.
  • Serve and enjoy!