Stuffed Courgette with Soy and Vegetables

Today I bring a recipe that I absolutely love and it's a nice alternative to meat or fish. To keep it vegan, you can use vegan cheese (I'll show you how to make it someday), or don't use cheese at all.

Stuffed Courgette with Soy and Vegetables

1 big courgette (ou 2 small ones)
1 cup of soy protein (granules)
500 ml of tomato sauce
2 garlic cloves, chopped
1 carrot, grated
A pinch of salt
1/2 tablespoon blackpepper
1 tablespoon olive oil


1. Leave the soy protein to soak in water or soy milk (I prefer the soy milk) for about 30 minutes. Preheat the oven to 200ºC (around 400ºF).

2. Wash the courgettes and slice them in their lenghts. Get a spoon and scoop the inside, but be careful to not ripe the outside. Don't throw away the pulp.

3. Heat 1 tablespoon of olive oil in a frying pan and add the garlic. Shortly after that add the carrot, the courgette pulp and the soy. Mix it and let it cook for 10 minutes, stirring for time to time.

4. Add the tomato sauce, the salt and the black pepper. You can add more pepper if you want (I usually do). Let it cook for 5 minutes.

5. Line the courgettes in a baking pan and fill them with the mixture. If you want, you can sprinkle a bit of cheese on top of the courgettes.

6. Bake them for 30 minutes.

Et voilá, it's ready.

You can serve it with rice, like I did, but it's also great with sweet potato fries.


Popular Posts