Posted on July 24, 2018 by Kate Halsall
Have you ever grown courgettes? Ever suddenly discovered the biggest courgette you’ve seen in your life and wondered how you missed it? Well I did! Obviously, I can’t call it a courgette anymore. This was the size of my arm, taller than a kitchen roll, and would have meant eating it for weeks. That’s when I considered stuffing it. As I’m follow a vegan keto diet at the moment, I needed to find a balance of low carbs, protein and good fat. It also needed to satisfy the meat eater in the house. So this is the veggie stuffed marrow recipe that I came up with!
(mine is on the left. The courgette on the right was from the supermarket!)
Ingredients
- 1 Marrow
- 200g Soya Mince
- 200g Bean Mix (I use a frozen “Mexican Bean Mix” from BirdsEye)
- 1 Tin Chopped Tomatoes
- Generous squeeze of Tomato Puree (I use a sundried tomato one)
- 1 Red Pepper
- 250g Mushrooms
- Any other left over vegetables you have and want to throw in!
- Salt & Pepper for seasoning
- Chilli Flakes (optional)
- Olive Oil for sauteing the veg and for drizzling over the uncooked marrow
Method
- Cut the marrow in half and scoop out the insides – save this bit though because it forms part of the filling!
- Place the cut marrow on a baking tray. Drizzle with oil, sprinkle with salt and pepper and some chilli flakes. Cook for 15-20 minutes at 200 degrees.
- Whilst the marrow is cooking, prepare the filling! Slice the mushrooms, chop up the scooped out marrow and pepper. Add any other vegetables you want at this stage (I had a few cauliflower florets in the fridge so added them). Saute them in a pan with a little oil. As the mushrooms start to look cooked, add the soya meat and bean mix. Cook for another couple of minutes before adding the tin of chopped tomatoes and tomato puree.
- Let this mix simmer for 10 minutes.
- Add the mix to the centre of the marrows. I added a little cheese at this point for my other half.
- Cook for a further 20 minutes until the marrow is soft but still holds its form.