Vegan friendly recipe: Almond stuffed courgettes

If you’ve got courgettes in the fridge, why not stuff them with almonds for something different.

For this recipe, you’ll need some courgettes, almonds, onion, vegan cream, some breadcrumbs and a few herbs to taste.

If you get to try the recipe, I’d love to hear how it turned out – drop me a note in the comments below.

The following is a guest recipe from the Vegan Society.

Vegan Almond Stuffed Courgettes

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Vegan Society


  • 2 Courgettes
  • 1 Onion finely chopped
  • 4 tbsp Olive Oil
  • 60 g Breadcrumbs (Dried ciabatta bread)
  • 50 ml Vegan Cream
  • 30 g Ground Almonds
  • 1 tbsp Salt
  • 1 tbsp Yeast Flakes
  • 5 g Parsley finely chopped


  1. Par cook the courgettes. Plunge the courgettes in cold water for a few minutes and cut in half.

  2. Scoop out the centre flesh, set aside.

  3. Sauté the onions and add half of the scooped courgette pulp and simmer for 3 minutes.

  4. Remove from heat and add almonds, vegan cream, breadcrumbs, salt, yeast flakes and parsley and mix well.

  5. Pack the mixture into the courgette hollows and bake in a preheated oven 200C for 12 minutes.

  6. Drizzle with extra virgin olive oil.

The important bit

This recipe was originally sent to me to mark World Vegan Month (November) and while the month has come and gone, January is a good time to revisit it.

Recipe copyright The Vegan Society, developed by Chico Francesco, London Vegetarian & Vegan School. Jo Brewer is the food stylist, photograph from Sue Hiscoe.

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Ken McGuire

Digital media head now mixing it up in the world of broadcast media. Formerly Any Given Food (2010-2015), calling the food haven that is Kilkenny home. Award-winning podcaster turned broadcaster, find me on air weekdays 3-5.30pm on KCLR Drive.

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