Delicious Easy to make Vegan Taco Boats
Gluten-free – Soy Free – Healthy recipe
Jump to RecipeThis delicious vegan taco boats recipe is mouthwateringly good and so simple to make. Made using only easy to get ingredients, this amazing gluten-free tacos boats recipe is ideal for summer BBQ’s as well as weeknight dinners. Think silky soft zucchinis, spicy bell peppers, sweet corn, garlic all held together by smoked paprika and fresh herbs…it’s so incredibly tasty.
This vegan tacos boats recipe might just be the ideal summer recipe. Not only is it vegan, gluten-free and soy free…it can also be cooked right on a grill or BBQ as well as in the oven. The possibilities are endless with this crowdpleaser vegan dinner recipe.
And let me just add that any leftovers are amazing for lunch the next day. yum.
What’s great about this delicious vegan gluten-free tacos boat recipe:
- Delicious
- Easy to make
- Budget friendly
- Made using simple and easy to get ingredients
- Loaded with amazing flavours
- Healthy and packed with vitamins and minerals
- Low-calorie meal
- Fits almost any type of diet
- Vegan
- Gluten-free
- Soy free
- Nut free
- A favourite with children and adults alike
Quick vegan taco boats cooking shortcut hack
If you want a quick cooking shortcut, I’ve got you. Just go to your grocery store and get a frozen vegetable mix that looks delicious. It could be a Mexican vegetable mix, fajita mix or similar. Or just choose any vegetable mix that looks appealing to you. It should save you time on chopping vegetables for the topping.
Cheesy flavour
If you crave a cheesy hit of flavour to this recipe (let’s face it we all need a little cheesy pick me up sometimes) you can top the tacos boats with vegan cheese. Because this easy recipe is so simple, you can add almost anything you want as extra to the dish. Including 1-2 tablespoons nutritional yeast in the topping for an extra cheesy taste.
How to use Leftovers (if you are lucky enough to have them)
If you are lucky enough to get leftover tacos boats, your family probably has more self control than mine…and you are in for a treat.
These tacos boats are delicious as is, reheated in a microwave the next day…but that’s just one option. You can also slice up the tacos boats and use them as a sandwich filling – and let me just say “Yum”.
Another option us to chop the tacos boats and use them as a filling in lunch wraps. It’s a great easy and delicious way to use leftovers.
How are these delicious easy vegan taco boats recipe made? It’s very simple. Just:
Instructions
Cooking vegan taco boats in an oven
- Preheat the oven to 350F and line a baking sheet with baking paper. Cut the ends off zucchini’s and slice the zucchinis in halves. Use a spoon to scrape out the seeds and middle part of the zucchini meat, so you are left with hollowed out zucchini boats. Place the zucchini boats on the lined baking sheet. Chop the zucchini meat you just removed from the zucchini boats.
- Next, heat olive oil in a pan and add the red onions. Let the onions cook for a few minutes, before adding the finely chopped garlic, tomatoes, bell pepper, corn, beans and the chopped zucchini meat. Stir everything together to combine and season with smoked paprika, dried thyme and salt. Let everything cook for just a minute while stirring occasionally. Chop the fresh basil (or cilantro) and add half of it to the veggies. Stir together.
- Next, top the zucchini boats with the veggie mix and drizzle with a little olive oil. Cover with tinfoil. Cook the zucchini boats in the oven for around 30-minutes or until the zucchinis are cooked through.
- Serve with a drizzle of sweet and sour chili sauce over and top with the rest of the fresh herbs. Enjoy.
Cooking vegan taco boats on the BBQ
- Heat the BBQ.
- Cut the ends off zucchini’s and slice the zucchinis in halves. Use a spoon to scrape out the seeds and middle part of the zucchini meat, so you are left with hollowed out zucchini boats.Chop the zucchini meat you just removed from the zucchini boats.
- Next, heat olive oil in a pan and add the red onions. Let the onions cook for a few minutes, before adding the finely chopped garlic, tomatoes, bell pepper, corn, beans and the chopped zucchini meat. Stir everything together to combine and season with smoked paprika, dried thyme and salt. Let everything cook for just a minute while stirring occasionally.
- Chop the fresh basil (or cilantro) and add half of it to the veggies. Stir together. Next, top the zucchini boats with the veggie mix and drizzle with a little olive oil. Place the zucchini boats on a sheet of tinfoil and cover with more tinfoil, so the zucchini boats are wrapped in tinfoil.
- Place the wrapped zucchini boats on the BBQ and grill them for 15-20 minutes or until the zucchinis are soft and ready to eat. Serve with a drizzle of sweet and sour chili sauce over and top with the rest of the fresh herbs. Enjoy.
Delicious Easy Vegan Taco Boats
Ingredients
- 2 tbsp Olive Oil
- 4 Zucchinis Rinsed
- 1 Red Onion Diced
- 3 large Tomatoes Chopped
- 3 cloves Garlic Finely chopped
- 1 15oz can Kidney Beans Rinsed and drained
- ½ cup Corn
- 1 Red Bell Pepper Diced
- 1 tbsp Smoked Paprika
- 1 tsp Dried Thyme
- ½ tsp Sea salt or Kosher Salt
- 1 bunch Fresh Cilantro or Fresh Basil
- Sweet Chili Sauce Topping (optional)
Instructions
Cooking in an oven
- Preheat the oven to 350F and line a baking sheet with baking paper. Cut the ends off zucchini’s and slice the zucchinis in halves. Use a spoon to scrape out the seeds and middle part of the zucchini meat, so you are left with hollowed out zucchini boats. Place the zucchini boats on the lined baking sheet. Chop the zucchini meat you just removed from the zucchini boats.
- Next, heat olive oil in a pan and add the red onions. Let the onions cook for a few minutes, before adding the finely chopped garlic, tomatoes, bell pepper, corn, beans and the chopped zucchini meat. Stir everything together to combine and season with smoked paprika, dried thyme and salt. Let everything cook for just a minute while stirring occasionally. Chop the fresh basil (or cilantro) and add half of it to the veggies. Stir together.
- Next, top the zucchini boats with the veggie mix and drizzle with a little olive oil. Cover with tinfoil. Cook the zucchini boats in the oven for around 30-minutes or until the zucchinis are cooked through.
- Serve with a drizzle of sweet and sour chili sauce over and top with the rest of the fresh herbs. Enjoy.
Cooking on the BBQ
- Heat the BBQ.
- Cut the ends off zucchini’s and slice the zucchinis in halves. Use a spoon to scrape out the seeds and middle part of the zucchini meat, so you are left with hollowed out zucchini boats.Chop the zucchini meat you just removed from the zucchini boats.
- Next, heat olive oil in a pan and add the red onions. Let the onions cook for a few minutes, before adding the finely chopped garlic, tomatoes, bell pepper, corn, beans and the chopped zucchini meat. Stir everything together to combine and season with smoked paprika, dried thyme and salt. Let everything cook for just a minute while stirring occasionally.
- Chop the fresh basil (or cilantro) and add half of it to the veggies. Stir together. Next, top the zucchini boats with the veggie mix and drizzle with a little olive oil. Place the zucchini boats on a sheet of tinfoil and cover with more tinfoil, so the zucchini boats are wrapped in tinfoil.
- Place the wrapped zucchini boats on the BBQ and grill them for 15-20 minutes or until the zucchinis are soft and ready to eat. Serve with a drizzle of sweet and sour chili sauce over and top with the rest of the fresh herbs. Enjoy.
Are you looking for more easy vegan and gluten-free dinner recipes? Try my easy vegan zucchini pizza recipe or my delicious easy creamy vegan lasagna soup recipe
