Soy Curl and Quinoa Stuffed Zucchini Boats

These vibrant stuffed zucchini boats blend traditional flavors with a creative twist. Filled with a savory mixture of soy curls, quinoa, and fresh vegetables, they are topped with a zesty miso-gochujang sauce for a delightful kick. This dish is not only visually appealing but also packed with protein and fiber, making it a wholesome choice for a satisfying meal.

Ingredients:

• 4 medium zucchinis
• 1 cup cooked quinoa
• 1 cup soy curls, rehydrated
• 1 cup Swiss chard, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup fresh basil, chopped
• 1 medium onion, diced
• 2 carrots, grated
• 1 cup broccoli stalks, finely chopped
• 1 cup green beans, chopped
• 2 tablespoons miso paste
• 1 tablespoon gochujang
• 2 tablespoons peanut butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the seeds to create boats. Set aside.
3. In a skillet, heat olive oil over medium heat. Add diced onion, and sauté until translucent.
4. Add the rehydrated soy curls, chopped Swiss chard, grated carrots, broccoli stalks, and green beans. Cook for about 5-7 minutes until the vegetables are tender.
5. Stir in the cooked quinoa, halved cherry tomatoes, and diced cucumber. Season with salt and pepper.
6. In a small bowl, combine miso paste, gochujang, and peanut butter. Mix well and add a little water if necessary to thin it out.
7. Fill each zucchini boat with the vegetable and quinoa mixture, then drizzle the miso-gochujang sauce over the top.
8. Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes until the zucchinis are tender.
9. Garnish with fresh basil before serving.