CHEAP & HEALTHY MEALS | Zucchini Stuffed Lentil Boats | High-Protein Vegan Meal

cheese

🥗Healthier: nutritional yeast

💰Cheaper: omit

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 375°F (190°C).

Measure out 1 cup of lentils and wash them.

Cook lentils in salted water until softened, about a few minutes.

Wash 2 zucchinis and cut off the stem end.

Slice each zucchini in half lengthwise.

Scoop out the seeds using a serrated spoon to create boats, being careful not to make them too thin.

Chop 1/2 onion and 2 cloves of garlic.

Pour off the water from the cooked lentils and add them back to the pot.

Add 1 tablespoon of olive oil to the pot with the lentils.

Add 1/4 cup of tomato sauce to the lentils, stirring to combine.

Add the chopped onion and garlic to the lentils and cook for a few minutes until the onions are translucent.

Add 1 cup of spinach to the lentil mixture and allow it to wilt.

Season the mixture with 1 teaspoon of garlic powder and 1 tablespoon of jerk seasoning.

Cover the pot to allow the spinach to cook down.

Add 1/4 cup of sopritos to the lentil mixture and stir well.

Turn off the heat and mix in 1/4 cup of vegan parmesan cheese until melted.

Prepare an oven-safe dish by drizzling a little grape seed oil in it.

Stuff each zucchini boat with the lentil mixture, pressing it down gently.

Drizzle a little oil on top of the stuffed zucchinis to prevent them from drying out.

Place the stuffed zucchinis in the oven-safe dish and bake in the preheated oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary