These vegan sausage and ranch stuffed zucchini boats are my new favorite food. The filling is indulgent and savory and balanced out with the freshness of the zucchini.
I’ve taken fresh zucchini and filled them with a savory sausage seasoned mixture that’s been bound together with a ton of cashew ranch. These stuffed zucchini boats are then topped with freshly made breadcrumbs and baked until golden brown. This dish could be served as an appetizer or served as a main course for those looking for a vegan option at the table.
These sausage and ranch stuffed zucchinis were inspired by a popular appetizer recipe called “Sausage Stars”. Crisp zucchini is filled with a savory sausage seasoned vegan base that is slathered in ranch and topped with crispy bread crumbs.
*If you don't just happen to have seitan, tofu, AND tempeh hanging out in your fridge, just use one 8oz block of tempeh. Tempeh has the best sausagy texture of the three, and if I had to pick just one, that would be it.
2 zucchini squash, cut in half lengthwise
2 to 3 cups filling (16-24 ounces) - instructions below
1 cup Italian seasoned bread crumbs
For the filling:
4 ounces tempeh, simmered or steamed for 20 minutes*
Crumble your tempeh and your tofu into a large non-stick skillet. Dice your seitan and apples, and add them to the pan along with the vegan butter and your seasonings. Sauté until the ingredients start to brown. Add the Bragg’s, and continue to cook until the mixture is dry, and golden brown. Remove the pan from the heat and allow to cool.
Stir in enough ranch to fully coat so that the "sausage" is fulled coated, and sticks together.
Preheat your oven to 350 degrees Fahrenheit for convection, or 375 standard.
Cut your zucchini in half lengthwise. Using a teaspoon, scoop out the seeds from each half, leaving about 1/4 inch around the sides and bottom.
Fill the zucchini with the filling, and then top with the bread crumbs.
Bake for about 25 minutes, or until the bread crumbs are golden brown, and the zucchini is slightly softened.