Zucchini stuffed with barbecue soy and béchamel

Ingredients

• 2-4 zucchini (about 800 g total)
• Salt
• 2 tablespoons olive oil, plus 1 more teaspoon
• ½ teaspoon thyme
• ½ teaspoon rosemary (chopped or ground)
• 1 cup fine or medium textured vegetable protein (TVP) (about 80 g)
• ½ teaspoon dried sage
• 3 small spearmint leaves, very finely chopped
• 1 garlic clove, germ removed
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika (pimentón de la Vera)
• ⅛ teaspoon ground black pepper
• 1 teaspoon balsamic vinegar
• 3 tablespoons soy sauce
• 1 large bay leaf
• ¼ vegetable bouillon cube
• 1 cup water, plus about 50 ml more in case it dries out
• 2 tablespoons ketchup
• 2 tablespoons Spanish tomato sauce (tomate frito)
• 2 tablespoons rice vinegar
• 1 tablespoon liquid smoke (optional)
• 3 tablespoons olive oil, for the béchamel
• 3 tablespoons all-purpose flour, for the béchamel
• 300 ml soy milk (approx.), for the béchamel
• A pinch of white pepper, for the béchamel
• A pinch of nutmeg, for the béchamel
• 1-2 tablespoons grated vegan cheddar, for the béchamel

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of zucchini
• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of black pepper
• What to use instead of soy sauce
• What to use instead of Spanish tomato sauce (tomate frito)
• What to use instead of thyme

Instructions

1. Preheat the oven to 210°C (410°F).
2. Wash the zucchini well and cut them in half lengthwise. Hollow them out with a melon baller or teaspoon without reaching the edges, and finely chop the flesh you scoop out.
3. Arrange the zucchini in a baking dish without overlapping much, sprinkle them with a pinch of salt and bake for 20-25 minutes, depending on size, while you make the filling and béchamel.
4. Chop the garlic. Heat 2 tablespoons of oil in a medium-large skillet over medium-high heat and add the thyme, rosemary and zucchini flesh with a pinch of salt. Stir now and then for a couple of minutes, until soft and starting to brown.
5. Add the TVP, sage, spearmint, garlic, onion powder, paprika, pepper and balsamic vinegar and mix well. Add the soy sauce and sauté (if it toasts too much, lower the heat).
6. Add the bay leaf, bouillon and cup of water, stir gently and let it cook until the TVP rehydrates and the water evaporates.
7. Make a well in the center of the skillet and add the teaspoon of oil, the ketchup, tomato sauce and rice vinegar. Mix and gradually stir in the TVP. Remove the bay leaf and, if it dries out, add the 50 ml of water. Add the liquid smoke, mix and turn off the heat. This is your barbecue soy.
8. For the béchamel, heat the oil in a small saucepan over medium heat and add the flour, whisking quickly. When a paste forms, lower the heat and gradually add the soy milk, whisking out any lumps. Add a pinch of salt, the white pepper and nutmeg, take it off the heat and stir in the grated vegan cheddar. This is your béchamel.
9. Fill the zucchini with the barbecue soy (it's fine if it mounds up) and cover them with the béchamel.
10. Broil them a little above the center of the oven, top heat only, at medium-high, for 6-8 minutes, until the béchamel starts to brown. Serve hot.

Nutrition facts

Approximate, per serving (about 388 g). Calculated with data from USDA FoodData Central.