Vegan Zucchini Taco Boats
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini boats filled with a spiced walnut and mushroom mixture that mimics the texture and flavor of seasoned ground meat. The filling is savory with cumin, chili, and smoked paprika. A satisfying vegan main that feels substantial and familiar.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup walnuts
- 3 garlic cloves
- 1 small onion
- 1 bell pepper (cored and roughly chopped)
- 8 ounces mushrooms (I used cremini, roughly chopped)
- 3 tablespoons tomato paste
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1/2 tablespoon smoked paprika
- 1/4 teaspoon cayenne (optional)
- 6 ounces corn kernels
- 4 medium zucchini
- cheesy nacho cashew cream
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 638mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 642mg
- Calcium
- 110mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 638MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.