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    You are in: Home / Recipes / Vegan Oriental Stuffed Zucchini Recipe
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    Vegan Oriental Stuffed Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    muddwife's Note:

    It can be tough to find a dish that will satisfy both a vegetarian and the meat eaters in our family without having to make two seperate meals. When zucchini, is abundant this is a great way to make everyone happy (when served with grilled chicken for those who want it). Drizzle with your favorite teriyaki sauce. This makes enough for four as a main dish or eight as a side

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    Units: US | Metric


    1. 1
      Heat oven to 350 degrees.
    2. 2
      Cut zucchini in half lengthwise and hollow out centers. Place in an oblong baking dish.
    3. 3
      Heat oils in a large pan over medium heat.
    4. 4
      Add onion, bell pepper, carrots, mushrooms and a pinch of salt and cook, stirring occasionally, until onions are translucent and vegetables are tender, 5-8 minutes.
    5. 5
      Add garlic, ginger and sambal and cook 1 minute more.
    6. 6
      Stir cornstarch and sake together in a small bowl until cornstarch is dissolved. Add cornstarch mixture and soy sauce to pan and stir for 1 minute. Remove from heat.
    7. 7
      Stir in quinoa and green onion. Season to taste with salt and pepper.
    8. 8
      Spoon mixture into zucchini halves.
    9. 9
      Bake 15 minutes, or until zucchini is tender.

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    Nutritional Facts for Vegan Oriental Stuffed Zucchini

    Serving Size: 1 (219 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 239.7
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 1099.0 mg
    Total Carbohydrate 37.7 g
    Dietary Fiber 6.4 g
    Sugars 7.6 g
    Protein 9.5 g

    The following items or measurements are not included:

    sambal oelek

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