Fast, fun and delightfully tasty, these vegan taco boats can be whipped up quickly with phenomenal results. All you need is zucchini, your choice of protein and whatever type of taco toppings you desire. Simple, right? There are additional spices to include when cooking up your protein, but that’s the whole gist of the recipe in a nutshell — or should we say, in a boat.
What You Need
Two medium to large zucchini
Lentils cooked according to instructions on package
1 (8-ounce) package tempeh, crumbled
Additional Taco Filling Options:
- 1/2 bell pepper diced
- 1 cup white onion, diced
- 1/2 cup corn
- 1 diced tomato
- Fresh cilantro
- Hot sauce
- Chopped onions
- Lime wedges
One bag Beanfields Bean Chips, flavor or your choice (try our Nacho flavor if you can’t decide)
Instructions for Vegan Zucchini Taco Boats
Start by preheating the oven to 350 degrees Fahrenheit so it’s ready for baking the zucchini boats when you are. Your next step is to cook your choice of protein. We included two options below.
To Use Lentils as Protein:
Cook lentils according to package directions, adding a tablespoon or two of taco seasoning to spice them up if you wish.
To Use Tempeh as Protein:
Tempeh can be sautéed with a batch of spices to give it some kick.
Ingredients for Tempeh Taco Filling
- 1 (8-ounce) package tempeh, crumbled
- 2 cloves minced garlic
- 1/2 tsp. cayenne (less if you’re not fond of the heat)
- 1 tbsp. chili powder
- 1 tsp. dried oregano
- 2 tsp. ground cumin
- 1 tbsp. onion powder
- 1 tsp. smoked paprika
- Salt and pepper as desired
- 1/4 c. vegetable broth
- 2 diced and seeded jalapeño peppers
- 1 tbsp. olive oil (for the skillet)
Add the tablespoon of olive oil to a large skillet. Heat over a medium-high flame. Add the spices and minced garlic to the skillet, cooking for about one minute.
Add the tempeh, jalapeños and corn. Sauté for about five minutes or until they start to brown. Make sure you keep up the consistent stirring during this step.
Stir in the tomatoes and vegetable broth. Cook for another two minutes or so, until all the broth liquid is absorbed. Your tempeh is ready to use in your vegan zucchini taco boats.
To Fill and Bake the Zucchini Boats
Slice the whole zucchini in half-lengthwise, scooping out and discarding the insides. Feel free to use the insides if you wish. One idea is to sauté them with garlic for snack or side dish.
Place zucchini halves on a baking sheet or in a baking dish. Scoop one-quarter of your protein mixture into each zucchini boat. If you’re using cheese, now’s a good time to add it so it melts while in the oven. Otherwise, feel free to skip it.
Put filled vegan zucchini boats into the oven, baking for about 15 minutes or until their tops are nice and browned. Once they’re out of the oven, it’s time to add the toppings.
Grab the Beanfields Bean Chips, break into pieces, and sprinkle atop the zucchini taco boats. Add other desired toppings. Kick back and enjoy!