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
- 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
Par cook the courgettes. Plunge the courgettes in cold water for a few minutes and cut in half.
Scoop out the centre flesh, set aside.
Sauté the onions and add half of the scooped courgette pulp and simmer for 3 minutes.
Remove from heat and add almonds, vegan cream, breadcrumbs, salt, yeast flakes and parsley and mix well.
Pack the mixture into the courgette hollows and bake in a preheated oven 200C for 12 minutes.
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.