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Vegan Buffalo Chicken Zucchini Boats

Zucchini boats stuffed with creamy, plant-based buffalo chicken
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Ingredients
  

Vegan "Chicken"

  • 1 1/2 cups soy curls small pieces
  • 1 can jackfruit I use the 20oz Trader Joe's brand
  • salt to taste
  • vegetable broth optional
  • avocado oil optional

Sauce

  • 1 cup cashews soaked overnight or boiled for 10 minutes
  • 1/2 cup buffalo sauce
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp nutritional yeast

Make the Zucchini Boats

  • 3 medium zucchinis
  • salt to taste
  • avocado oil optional

Instructions
 

Make the Vegan "Chicken"

  • Prep the soy curls. Soak the soy curls in hot water or vegetable broth for 10 minutes. Drain thoroughly, squeezing most of the water out.
  • Prep the jackfruit. Drain the canned jackfruit and squeeze out as much water as possible, using either your hands or a cheesecloth. Tear into small pieces resembling shredded chicken.
  • Combine the soy curls and jackfruit on a baking sheet lined with parchment paper. Bake at 350° for 30 minutes. Optional: season with a small amount of avocado oil and salt before placing in the oven. Skip the oil if making this dish oil free.

Make the Buffalo Sauce

  • In a large food processor, add soaked cashews, buffalo sauce, water, lemon juice, salt, garlic powder, onion powder, and nutritional yeast. Blend until smooth.
  • Add the cooked jackfruit and soy curls. Stir to combine.

Make the Zucchini Boats

  • Trim the ends off of the zucchinis and then slice in half lengthwise. Using a small spoon, scoop out the flesh. You will be left with 6 zucchini "boats" for stuffing. Optional: season the boats by brushing each with avocado oil and sprinkling on some salt. Skip the oil for oil-free, but using oil will prevent the exposed parts of the zucchini from drying out.
  • Stuff each zucchini boat with a generous amount of vegan buffalo chicken sauce.
  • Place all of the zucchini boats in an oven-safe dish and bake at 350° for 25-30 minutes, or until the zucchini boats are fork tender.
  • Optional Garnish: Drizzle with some extra buffalo sauce and vegan ranch. Add some finely sliced green onions or fresh chives.
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