GF Vegan Hasselback Zucchini With Sausage

July 30, 2019
Honestly this recipe didn't turn out the way I planned. Instead it turned out much better. The mistake was that I didn't find vegan bacon in the store so I thought that gluten-free vegan sausage might work instead. It's made of chickpeas and usually I can slice it up easily, but this time it simply fell apart. So I decided to take the crumble and stuff the zucchinis with that and top with vegan cheddar. My original plan was to layer one slice of sausage then a slice of cheddar, then sausage etc... you can give it a try if your sausage is firm enough. I happened to love this version more.
Vegan Hasselback Zucchini

GF Vegan Hasselback Zucchini With Sausage

Recipe Type: Hearty Entrees
utensils YIELDS 2 servings
clock PREP TIME
clock COOK TIME
clock TOTAL TIME
herb graphic for recipe card
  • 2 large zucchini
  • 1 small vegan sausage
  • to taste vegan cheddar, shredded
  • to taste oak-smoked salt flakes
  • 3 tbs vegan sour creme
  • to taste pepper
  • to taste sweet paprika powder
  • 1-2 tbs olive oil
  • 2 large zucchini
  • 1 small vegan sausage
  • to taste vegan cheddar, shredded
  • to taste oak-smoked salt flakes
  • 3 tbs vegan sour creme
  • to taste pepper
  • to taste sweet paprika powder
  • 1-2 tbs olive oil
tomato
        graphic for recipe card

Directions

1. Preheat the oven to 180 Celsius degree.
2. Make crosswise cuts every 1 cm along each zucchini, slicing almost to the bottom but not all the way through. Put parchment paper on a baking sheet and place the zucchinis on it.
3. Sprinkle with olive oil and bake for 10 minutes. Then remove from the oven, place sausage in the cuts or use the crumbs as I did 🙂
4. Season with pepper and smoked salt flakes (only a few flakes are enough as the taste is pretty strong. P.S. I got it from IKEA), top with vegan cheddar and toss back to the oven for another 10 minutes.
5. Serve with sour creme and sweet paprika powder on top.

Also by Imola: Casaládé—Hungarian Mixed Pickled Veggies
Roasted Potato Platter With Dill, Asparagus & Mushrooms
Get more like thisSign up for our daily inspirational newsletter for exclusive content!

__
Photo: Imola Toth


Avatar
Imola is a gluten-free vegetarian, 200h RYT yoga teacher and holistic health coach. Check out her website , and blog . Follow her on Instagram @yogiraisedbythewolf and Twitter

JOIN THE CONVERSATION

always stay inspired!