The Sexy Vegan’s
Chorizo Stuffed Zucchini with Mango Salsa
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What to get:
- 2 large zucchinis, split lengthwise, seeds scooped out
- 4 ounces tempeh
- ½ teaspoon cumin seeds (or ¼ teaspoon ground cumin)
- ⅛ teaspoon ground clove
- ¼ teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 2 cloves garlic, grated
- pinch of cinnamon
- pinch of salt
- couple grinds of pepper
- ½ cup vegetable stock
- couple splashes of sherry vinegar
- ½ cup shredded vegan cheese of your choosing
- teaspoon of olive oil
- 1 cup diced Champagne mango (regular mango is fine, but you’ll have to make the salsa in advance so it can soften up a bit)
- 1 cup diced tomato
- ¼ cup diced red onion
- 2 teaspoons chopped fresh cilantro
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon grated ginger
- juice of half a lime
- salt and pepper to taste
What to do:
Heat up your grill to really hot. Lube up your zucchinis (minds out of the gutter, people) with olive oil, and season with salt and pepper. Place them face down on the grill. Grill them until they have nice grill marks (5-7 minutes) and they are slightly tender. Set aside.
In a mixing bowl, combine the tempeh, grated garlic, and all of the spices, and mash it all together. Heat a pan to medium, add a little olive oil and the tempeh. Cook until it gets a bit browned (4-5 minutes). Stir in vegetable stock and sherry vinegar. Cover and continue to simmer on medium 3-4 more minutes, or until the liquid is gone. Season with salt and pepper to taste. Now you have chorizo…transfer it to a bowl.
Heat your oven to 350 F. Stir the vegan cheese into the hot chorizo, and fill the cavities of the zucchini halves with the mixture. Place the stuffed zucchinis in the oven for 8-10 minutes, or until the vegan cheese is all melty (wow, can’t believe “melty” is a word…no red underline.). Combine all the mango salsa ingredients. Take your stuffed zucchini out of the oven, and top with the salsa. Eat.