Delicious Easy Vegan Taco Boats
This delicious vegan tacos boat 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.
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.