Vegan stuffed courgettes

By Angelique Guehl  ,   ,   ,

January 22, 2017

Round courgettes are the perfect variety if you want to try your hand at stuffed vegetables. Together with potatoes and tomatoes, they make this dish healthy and also appealing to children.
Instead of meat-based stuffing, I used ready-made soy proteins. You can also use vegetables, ready-made vegetable stuffing, or even tofu steaks which you will first chop in small pieces.
I use a slow-cooker but you can also use a crock pot or the oven.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4


1Wash the courgettes and cut the top off

2Spoon the inside out and put aside

3Heat olive oil up in a wok and add the onion, pepper and courgette bits - fry for 10 minutes on medium heat

4Add the soy, herbs and tomato sauce, as well as the stock cube, which you can pre-dilute

5Let it simmer for another 10 minutes and add a little bit of water if needed so that the stuffing remains moist.

6Stuff the courgettes and replace the top

7If using your slow cooker: place the courgettes in the steam basket and steam for 20 minutes, don't forget 200ml water at the bottom.

8If using the oven, they will be ready after 30 minutes at 200 degrees.


4 round courgettes (or other appropriate vegetable)

40g ready-made soy proteins ( Markal or Priméal which you should be able to find in any organic shop)

200ml tinned tomatoes

1 pepper or 200g chopped peppers

1/2 an onion

1 vegetable stock cube

Herbs (parsley / coriander / oregano / basil - whatever you prefer)

1 tablespoon olive oil


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