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    You are here: Home / Entrees / Lentil Walnut Vegan Chorizo Stuffed Zucchini

    LAST UPDATED: January 19, 2022 • FIRST PUBLISHED: June 16, 2015

    Lentil Walnut Vegan Chorizo Stuffed Zucchini

    Jump to Recipe Print Recipe

    Crunchy walnuts, hearty lentils and lots of spice go into a spicy vegan chorizo that's stuffed into roasted zucchini halves and topped with rich cashew cream.

    Lentil Walnut Vegan Chorizo Stuffed Zucchini

    Zucchini didn't make the cut for my vegetable garden this year. Okay, that sounds all wrong. I make it sound like it's all zucchini's fault. It's really my fault...I'm not much of a gardener, but I like to give it a shot anyway, hoping to at least get a few meager salads for my efforts.

    I tried growing zucchini last year, and for a while I thought I was awesome at it. In fact, I spent most of July going around bragging about all of the big yellow blossoms on my zucchini plants and how I'd soon have way more zucchini than I knew what to do with. I dutifully jotted down everyone's suggestions and recipes for crazy things to do with zucchini. And then August came and my zucchini plants completely dried up and kicked the bucket. I ended up with one zucchini that was way too massive to do much with. Apparently they get overly starchy and not so tasty when they overgrow like that. I had no idea.

    So this year I skipped the squash and stuck with things that I had at least moderate success with last year. I'll keep you posted on how all that goes.

    So these didn't come from my garden. It's probably too early for that anyway. I actually ended up making this a zucchini recipe for the simple fact that I was in search of a suitable vehicle for my vegan chorizo, which I'd been wanting to create for a while now. With zucchini season forthcoming, I thought some vegan chorizo zucchini boats would be a nice idea. Everyone loves a good zucchini boat.

    Lentil Walnut Vegan Chorizo

    The vegan chorizo turned out delicious. I've never had traditional meat-based chorizo, so I can't comment as to the authenticity. I have had Trader Joe's soy chorizo, and this is definitely on par with that stuff in terms of flavor, though substantially milder, so as to spare my husband the sneezing and coughing that normally accompanies spicy stuff. If you're a spice fiend, feel free to up the cayenne. The cashew cream does a nice job of putting out the fire.

    Lentil Walnut Vegan Chorizo Stuffed Zucchini
    Overhead View of Two Halves of a Vegan Stuffed Zucchini on a Plate with Cilantro
    5 from 1 vote
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    Lentil Walnut Vegan Chorizo Stuffed Zucchini

    Crunchy walnuts, hearty lentils and lots of spice go into a spicy vegan chorizo that's stuffed into roasted zucchini halves and topped with rich cashew cream.
    Course Entree
    Cuisine American, Latin American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Author Alissa

    Ingredients

    For the Zucchini

    • 2 large zucchini
    • about 1 tsp. olive oil

    For the Lentil Walnut Chorizo

    • 1 tbsp. olive oil
    • ½ medium red onion diced
    • 1 red bell pepper diced
    • 2 garlic cloves minced
    • 2 cups cooked brown lentils
    • 1 cup chopped walnuts
    • 1 tbsp. smoked paprika
    • 2 tsp. ground cumin
    • 1 tsp. ancho chili powder
    • 1 tsp. dried thyme
    • ½ tsp. ground cinnamon
    • ½ tsp. cayenne chili powder or to taste
    • ½ tsp. black pepper
    • ¼ tsp. ground cloves
    • 3 tbsp. red wine vinegar
    • salt to taste
    • ¼ cup finely chopped fresh cilantro

    For the Cashew Cream

    • ½ cup raw cashews soaked in water overnight, drained and rinsed
    • ½ cup water
    • ¼ cup lemon juice
    • salt to taste

    Instructions

    Make the Zucchini

    1. Preheat oven to 400°. Cut zucchini in half lengthwise and use a spoon to hollow out the insides. Rub all surfaces lightly with olive oil and arrange on baking sheet. Bake until tender but not mushy, about 20 minutes.

    Make the Lentil Walnut Chorizo

    1. While zucchini bakes, coat a large skillet with oil and place over medium heat. Add onion, bell pepper and garlic. Sauté until softened, about 5 minutes.
    2. Add lentils, walnuts and spices. Continue to sauté for another 1-2 minutes. Add red wine vinegar and continue to sauté until most of the moisture has cooked off, about 1-2 minutes more. Remove from heat.
    3. Season with salt to taste and stir in cilantro.

    Make the Cashew Cream

    1. Place all ingredients into food processor and blend until smooth, stopping to scrape down sides of bowl as needed.

    Serve

    1. Stuff zucchini with chorizo mixture and top with cashew cream.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Shonalika says

      June 16, 2015 at 2:19 pm

      Oooh, that looks just lovely. Walnuts lend such a delicious richness and texture to savoury dishes! Pinning:D

      Reply
    2. Suzanne says

      June 16, 2015 at 10:55 pm

      This looks delicious and easy. We've been vegan for 5 months now- I have to admit to missing sausage just a little. Yet another of your recipes going on my Pinterest board!

      Reply
    3. Emma {Emma's Little Kitchen} says

      June 17, 2015 at 9:24 am

      This looks absolutely delish! Strangely, chorizo and salami are two of the things I miss most about being a carnivore, but I hate the processed fake meats. I love how you have recreated the flavour with whole ingredients! I will be giving this one a try asap!

      Reply
    4. janet @ the taste space says

      June 17, 2015 at 7:22 pm

      I always heard zucchini was easy to grow, too, but mine failed twice. :(

      Reply
    5. Lucy says

      July 02, 2015 at 3:20 am

      I had to tone the spice level back even further due to wussy family members, and subbed a mixture of regular (Mexican style) chili powder and (mostly) sweet paprika for the ancho chili powder because that stuff is not easy to come by in Australia. It was amazing, I will definitely make it again. Hoping to source the ancho for next time.

      Reply
      • Alissa Saenz says

        July 03, 2015 at 11:30 am

        Awesome! I always have to tone down the spice in stuff like this for my husband. :) Glad you enjoyed it - thanks so much for sharing!!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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