Vegan stuffed zucchini

Ingredients for 2 servings:

• 2 zucchinis
• 1 onion(s)
• 2 garlic cloves
• 1 carrot(s)
• ½ bell pepper(s)
• 1 spring onion(s)
• 1 sausage substitute (e.g. Heirler or Landjäger)
• 2 tbsp olive oil
• herbal salt
• oregano
• Thyme
• 3 tbsp tomato paste
• 1 can of black beans, approx. 400 g content
• ⅛ liter red wine
• ⅛ liter Soy Cream Cuisine
• 2 cocktail tomatoes, sliced
• Cheese substitute (mix cashews with yeast flakes)
• Chives, fresh
• Balsamic cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Halve the zucchini and remove the seeds with a small spoon. Mix the olive oil and salt and brush the zucchini with it. Preheat the oven to 250°C (top/bottom heat). Briefly sear the diced vegetables and the sausage substitute. Add the tomato paste and sear. Then add the beans and deglaze with red wine. Finally, stir in the soy cream. Stuff the zucchini with the vegetables, top with tomato slices, and sprinkle with cashew parmesan (mix cashews with nutritional yeast). Bake the zucchini in the oven for about 9 minutes. Sprinkle with chives before serving and garnish with balsamic vinegar. They make a delicious appetizer or low-carb main course.