Vegan Zucchini Taco Boats
Vegan Zucchini Taco Boats- chopped walnuts and mushrooms give these plant-based taco boats a hearty texture that’s packed full of protein and healthy fats. Drizzled with a cheesy nacho cashew cream for ultimate taco bliss! (vegan, grain-free and gluten-free)
It’s the return of the zucchini boat! You guys remember these zucchini burrito boats? Well this time it’s zucchini taco boats. Big difference, I know.
It might seem silly to recreate a recipe so similar but I felt like I needed a plant-based version. Of course the shredded cheese on the burrito boats can easily be exchanged for vegan cheese but in all honesty I don’t like vegan shredded cheese. All of them are made with starches and oils that have very little nutrition. Plus they kind of taste like crap.
Miyoko’s is by far the best vegan cheese I’ve found. It’s on the pricey side but so worth it. She has yet do cheddar-style shreds though so to solve this YOOGE dilemma I thought I would make taco boats with a homemade cheesy nacho cashew cream that you can drizzle on top…oh yeah, baby.
For the filling we’re leaving out the beans and the rice for a combo of chopped mushrooms and walnuts. I personally love beans and rice and think they are super healthy foods but I know not everyone likes to get down with them. So we have options. Low carb options. Actually, I think this recipe might even be paleo…but what do I know?
I like to use the food processor to speed up the prep work. Plus it’s easier to get more of a meaty texture when the vegetables are finely chopped.
Once we’ve got the veggies ready to go, you cook them in a skillet with tomato paste and a mixture of flavorful spices like cumin, chili powder and smoked paprika. My personal favorite trio. Then we stuff the boats with the filling, bake for about 20 minutes and drizzle with the cheesy nacho cashew cream.
Feel free to add black beans for even more protein! Normally I would do this but I wanted to have a low carb option for those who like to avoid carbs. I’m team carb, all the way, as long as they’re right carbs.
The filling would also be great in wraps, (real) tacos or salads. I’m excited to try more recipes with it soon!
Vegan Zucchini Taco Boats
Yield: 4 servings (2 boats each)
Prep Time: 45
Cook Time: 25
Total Time: 1 hr 10 min
For the Taco Boats
- 1 cup walnuts
- 3 garlic cloves
- 1 small onion
- 1 bell pepper, cored and roughly chopped
- 8 ounces mushrooms (I used cremini), roughly chopped
- 3 tablespoons tomato paste
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1/2 tablespoon smoked paprika
- 1/4 teaspoon cayenne (optional)
- 6 ounces corn kernels
- 4 medium zucchini
- cheesy nacho cashew cream, diced tomato and fresh cilantro for topping
Preheat the oven to 400°F. Using a food processor (or a chef’s knife), finely chop the walnuts. Add to a skillet over medium heat and cook for about 5 minutes, stirring intermittently until light golden brown. Set aside to cool.
Next use the food processor and finely chop the garlic, onion, and bell pepper by pulsing for about 10 seconds. Transfer them to a lightly greased skillet, sprinkle with salt, and cook for about 3 minutes.
Add the mushrooms to the food processor and pulse for another 10 seconds to finely chop. Transfer them to the skillet and cook for another 2 minutes then add the tomato paste, walnuts and seasonings. Stir together and cook for about 5-7 minutes, until mushrooms are softened. Add the corn, stir and cook until heated through, for about 2 minutes.
Chop of the stems of each zucchini and slice in half. Use a metal tablespoon or scooper to scoop out the center of each zucchini. Add the filling to each one then place in a 9 x 13″ baking dish. Once they are all filled, bake in the oven for 20-25 minutes, until zucchini is tender.
Serve zucchini warm with chopped tomato, fresh cilantro, and nacho cashew cream drizzled on top. Enjoy!
Click Here for Nutrition Facts
Nutrition Facts are for 1 serving or 2 boats
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
These babies are so beautiful! I totally have made your zucchini boats before, but I love the idea of a mushroom/walnut filling. I’ve used that combo for tacos before, using a recipe from the plant-based recipe goddess Oh She Glows! :)
I agree, Angela is totally a plant-based recipe goddess! I believe her recipe calls for lentils and walnuts though, not mushrooms. I purposely avoided legumes because I had so many requests for low carb!
This looks AMAZING. I am a zucchini addict (I buy and eat probably 8 a week…oops) and I’m a sucker for a good vegan stuffing!
Seriously wishing I could live aboard these boats right now! I have yet to boat-ify zucchini, and you’re definitely inspiring me with these beauties!!
Yumm! The lady who lived in the house we just bought planted a bunch of zucchini and I’m waiting for it to come in. I can’t wait to have my own home-grown zucchini and tomatoes!
These are seriously the CUTEST! I would have never thought to make a zucchini boat, let alone stuff it with taco ingredients— genius!
Yassss to these taco boats!! And I totally agree with you on the Miyoko’s cheese – it really is the best! I literally just got some of their mozzarella and cannot wait to try it out! Have a great weekend Sarah!
Okay, so I didn’t make the taco boats, but I DID make your Nacho Cashew Cream. As a former cheese snob and addict I am pretty critical about things pretending to be something else, especially cheese. First let me say “thank you ” for not having “cheese” or “cheez” or some other cute cheesish word in the name. You called it what it is without pretense or apologies. It stands on its own and OMGoodness it is Amazing! I had just soaked a double batch of raw cashews for an hour in boiling water and decided to make a double batch. Previously when making cashew cream I’ve used my immetsion blender which makes a fluffy curdled looking concoction; but with a double batch I used my Ninja blender. I made the recipe as written with the exception that I substituted 1 tsp of apple cuder vinegar for 1 of the Tbl of lemon juice, since I ran short. It turned out fluffy, creamy, warm and utterly delicious. Best cashew cream ever!!!!!! I served it over a baked potato and steamed broccoli……………true confession, and kept going back to the fridge for another taste.
I’m so glad you enjoyed the cashew cream, Pam! I just had some yesterday on top of a black bean/bell pepper/roasted potato bowl with some avocado and it made me think I should do a separate post for the cream because it’s good with so many things. I love the idea to put it on baked potatoes with broccoli. Sounds amazing! :)
I’d LOVE it if you had a separate post with basic cashew cream and all of your variations including your perfect Nacho Cashew Cream. Great idea, go for it!
Okay, so I can’t type……..thst was immersion blender and apple cider vinegar
Made these last night – great recipe. Next time I may serve them with a tomato sauce.
Just one thing, you don’t say when to add the walnuts.
Thanks for the heads up, Josie! I’ll be sure to fix that now. I’m really happy you like them! :)
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