When you make a recipe for the first time after putting it off for a while, always thinking, this all sounds too complicated… and it turns out to be so easy you kick yourself not trying to make it sooner! This Vegan Stuffed Courgettes with Hasselback Potatoes is THAT recipe for me. It’s so delicious and honestly, very simple. Forget about the misconception of stuffed things being difficult to prepare. This isn’t!
With the courgette, you simple use a teaspoon and run it along the middle of the courgette after halving it. The bigger the courgette, the easier to do so. Make sure you don’t throw away the seeds and flesh you scooped out – save it for the ragout. Reduce food waste where we can!
With the potatoes – although I call it hasselback, I maybe should call it as “parquet potatoes? Because I don’t just slice them vertically but also horizontally. I also don’t slice them too thin and too deep – because I don’t want them overly crispy. However, you can do the traditional hasselback potatoes if you wish, this way is just my preference.
With the ragout – this is another of those “everything goes”, aim for less food waste recipes as you can literally throw any fresh and canned vegetable into the ragout. I prefer to have some marinated tofu in there, but you can even leave it out. Also you can play with the spices and use Italian spice mix or Mexican spices.
With further ado – here’s the recipe. (Don’t you just hate when you have to scroll for MINUTES to get to the recipe? Not with me. I hate that too.)
Vegan Stuffed Courgettes with Hasselback Potatoes
- 3 medium/large courgettes halved, middle section scooped out
- 5 tbsp olive oil
- 100 g marinated tofu cubed
- 1 yellow or red bell pepper chopped
- 1 yellow onion finely chopped
- 3-4 garlic cloved sliced or minced
- 2 tomatoes chopped
- 4 chestnut mushrooms finely chopped
- 2 handfuls chopped, fresh parsley
- salt and pepper to taste
- 4 medium potatoes
- 2 tbsp olive oil
- half handful chopped, fresh parsley
- salt and pepper too taste
Start with the potatoes as they need more baking time. Halve the potatoes after washing. Cut the potatoes very thinly and vertically halfway the way through, then repeat horizontally. If you prefer the traditional way, go for it, but I like this texture. Grease the bottom of the baking dish with olive oil and place the potatoes skin down into the dish. Sprinkle with some more olive oil, salt and pepper as well as the handful of chopped parsley.
Bake for about 50 minutes on 175 Degrees.
Next, slice the courgettes in half lengthways and scoop out the middle of the courgettes with a teaspoon (seeds and flesh). Chop the seeds and flesh into small pieces and set aside. Don't discard them, they will go into the ragout.
In a frying pan, heat some oil and add the onion and garlic. Fry them for a minute or two until fragrant. Add the small pieces of tofu and fry until they are golden brown on the edges. Add all the chopped vegetables, flesh and seeds of the courgettes and parsley along with some salt and pepper. Sautee them for 15 minutes. When done, stuff the courgettes with the ragout.
Place the courgettes into a baking dish, drizzle a little olive oil over and around the stuffed vegetables and bake for 25 minutes.
Serve them together, piping hot. Sprinkle with some vegan hard cheese.