Vegan Taco Boats

Hi! L here for my first solo post. We only got one picture because we ate them up so fast!

One of my favorite foods in the whole world are tacos. While we have made some delicious vegetarian tacos in the past, I have struggled with making them dairy-free since discovering my lactose intolerance this fall. This Skinnytaste recipe was a favorite of mine from my pre-vegetarian days, so I adapted it to be not only vegetarian, but vegan.

Vegan Taco Stuffed Zucchini Boats

​Ingredients

• ​​4 Zucchinis, cut in half longways
• 1 cup mild salsa, divided
• 12 oz. of veggie crumbles. We picked up a box of Light Life: Smart Ground Original Crumbles for this recipe
• 1 tsp each: garlic powder, cumin, chili powder, salt, paprika, oregano
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 8 oz. tomato sauce
• 8 oz. water
• Dairy-free cheddar shreds. Or, in our case, torn up slices, because I cheddar slices...I used enough to cover the tops, using 4 slices.

Instructions

1. ​Bring a large pot of water to boil. Preheat oven to 400°F.
2. ​Spread 1/2 cup salsa in the bottom of a 9x13 pan, as well as 1/4 cup salsa in the bottom of a loaf pan. 
3. Use a spoon to scrape out the inside of the zucchinis. 
   
4. Dice up about 1 cup of the zucchini "meat" and place in bowl with diced onion and bell pepper. 
5. Drop zucchini halves into boiling water to boil for 1 minute; then, drain. Place zucchini halves in the pans, with 6 halves in the 9x13 and 2 halves in the loaf pan. 
6. Oil large skillet, then brown veggie crumbles for about 3 minutes. 
7. Stir in spice mixture to crumbles and cook for another minute or two. 
8. Add onion, bell pepper, zucchini, tomato sauce, water and the rest of the salsa to crumbles. Simmer on low for about 10 minutes, covered. 
9. Spoon taco mixture evenly between the zucchini halves. 
10. Top each boat with cheese. Cover with foil and bake for 30 minutes. Enjoy!

Entrées

Meat Substitute

vegan