Description
These Plant-Based Mongolian Zucchini Boats are a flavorful, nutrient-packed, and satisfying dish. Made with zucchini, plant-based ground “beef,” colorful veggies, and a rich Mongolian-style sauce, this recipe is gluten-free, dairy-free, and perfect for a wholesome meal. Whether you’re looking for a healthy weeknight dinner or a creative way to enjoy plant-based protein, these zucchini boats are easy to make and packed with bold flavors.
Ingredients
Scale
- 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
- ¼ cup gluten-free soy sauce or liquid aminos
- ¼ cup coconut sugar
- 1 tablespoon minced garlic
- 2 teaspoons sriracha
- 1 tablespoon tapioca flour or starch
- 1 tablespoon fresh grated ginger
- 1–2 green onions, for garnish
Instructions
1. Prepare the Zucchinis
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the flesh with a spoon to create hollow “boats”. Set them aside.
2. Cook the Filling
- Heat olive oil in a large skillet over medium heat.
- Add the plant-based ground “beef” and cook for 5–7 minutes, stirring occasionally until browned.
- Stir in the shredded carrots and diced red bell pepper and cook for another 5 minutes until the vegetables soften.
3. Make the Mongolian Sauce
- In a small bowl, whisk together the soy sauce, coconut sugar, garlic, sriracha, tapioca flour, and fresh grated ginger.
- Pour the sauce into the skillet with the plant-based “beef” and vegetables.
- Stir well and let simmer for 2–3 minutes until the sauce thickens.
4. Assemble the Zucchini Boats
- Spoon the Mongolian filling evenly into the prepared zucchini boats.
- Arrange them on a baking sheet lined with parchment paper.
5. Bake the Zucchini Boats
- Bake in the preheated oven for 20–25 minutes, or until the zucchinis are tender.
6. Garnish & Serve
- Remove from the oven and let cool for a few minutes.
- Garnish with sliced green onions before serving.
- Serve hot and enjoy!
Notes
- Make It Spicier: Add extra sriracha or red pepper flakes for a spicier kick.
- Soy-Free Option: Use coconut aminos instead of soy sauce.
- More Protein: Add crumbled tofu or cooked lentils for extra plant-based protein.
- Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-Inspired