Buffalo Lentil Zucchini Boats | Vegan, Gluten Free & Soy Free
This recipe came about when I found this post on Pinterest. However, I came up with my own seasoning blend for the buffalo flavor (just switched one ingredient from this post) that was healthier and it saved me a trip to the store because we already had all of the ingredients lying around. Plus, it’s pretty difficult to find a healthy buffalo sauce that is also gluten free without spending an arm and a leg.
So, this post will show you how to make a vegan version of these zucchini boats – with my favorite vegan mozzarella, some fresh zucchini, and perfectly seasoned lentils, you’ll have a great low-carb dinner in no time at all.
I have to take a minute to talk about lentils. They’re just so amazingly versatile. I’ve made everything from “meatballs”, “meatloaf”, taco “meat”, and more. They’re under $1.00/lb, shelf stable, and very simple to make. Plus, they’re relatively low in carbohydrates, and very high in protein. Basically, they’re a vegan’s best friend. So pick up a bag of lentils and whip up a pot because you’re going to want to try this recipe out tonight.
Also, this recipe is easily customizable to however many people you’ll be serving. We ate 1 medium/large zucchini per person. Each zucchini requires approximately 1/2 cup of lentils and 1/4 cup of cheese. So if you’re looking to serve a crowd, the math is pretty simple!
Let’s get cooking!
Buffalo Seasoning Blend
Makes approximately 1/2 c. seasoning | Prep Time less than 5 minutes
- 2 Tablespoons coconut sugar (or less, if you’re trying to cut back on sugar)
- 1 Tablespoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
Simply toss everything into a bowl or small container (with a lid for easy storage), and mix until evenly combined. Sprinkle over meat, beans, rice, and more! Store in an airtight container at room temperature.
Buffalo Lentil Zucchini Boats
Serves: 2 | Prep Time: 5 minutes | Cook Time: 30 minutes
- 2 medium/large zucchini, washed and cut lengthwise
- 1 cup green lentils, cooked
- 3 Tablespoons buffalo seasoning, more or less, to taste (see above)
- 1/2 cup vegan mozzarella cheese, shredded
Preheat oven to 375. Line a large baking dish with parchment paper and set aside.
Hollow out the zucchini (the seedy area), making sure to leave 1/2 – 3/4 inch all the way around.
In a medium bowl, mix lentils and buffalo seasoning and scoop into the zucchini boats
Top with vegan cheese.
Bake for 15-20 minutes, until zucchini is fork tender and cheese is melted.