Chorizo Stuffed Zuchinni

Ever head of The Sexy Vegan? He has a YouTube channel and a cookbook. I found this recipe while looking around and decided to try it out. It's really great. The only thing I would change next time is the amount of cloves. It really stood out.

Ingredients

• 3 large zucchinis split lengthwise, seeds scooped out
• 8 ounces tempeh, cut into small pieces
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground clove
• 1/2 teaspoon coriander
• 2 teaspoon paprika
• 2 teaspoon dried oregano
• 2 tablespoon chili powder
• 2 cloves garlic minced
• 2 pinches cinnamon
• 2 pinches salt
• couple grinds of pepper
• 1/2 cup vegetable stock
• couple splashes of red wine vinegar
• 1/2 cup shredded vegan cheese of your choosing ( I used Daiya mozzarella)
• teaspoon olive oil

Put a little oil on the zucchini and grill them face down for a few minutes to soften them. You can use a grill pan. 

 Meanwhile, preheat your oven to 350.  In a bowl add the tempeh and spices and moosh up. 

 Cook it in an oiled skillet until browned.  Add the veggie stock and the red wine vinegar and cook until the liquid cooks out. 

This happened very quickly. About 5 minutes. 

Remove it from the heat and add the cheese. Stir to blend and then spoon it onto the zucchini. Top with a bit more cheese and

 bake for 10 minutes. The recipe calls for mango salsa to go on top but mangos make my mouth itch so I went with regular salsa. 

The original recipe called for sherry vinegar but I wasn't in the mood to spend $8 for an ingredient I wouldn't use that often.

 

Tasty!