LENTIL WALNUT VEGAN CHORIZO STUFFED ZUCCHINI

[nverland]

LENTIL WALNUT VEGAN CHORIZO STUFFED ZUCCHINI
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Serves: 4

INGREDIENTS
For the Zucchini
2 large zucchini
About 1 tsp. olive oil

For the Lentil Walnut Chorizo
1 tbsp. olive oil
½ medium red onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 cups cooked brown lentils
1 cup chopped walnuts
1 tbsp. smoked paprika
2 tsp. ground cumin
1 tsp. ancho chili powder
1 tsp. dried thyme
½ tsp. ground cinnamon
½ tsp. cayenne chili powder (or to taste)
½ tsp. black pepper
¼ tsp. ground cloves
3 tbsp. red wine vinegar
Salt to taste
¼ cup finely chopped fresh cilantro

For the Cashew Cream
½ cup raw cashews, soaked in water overnight, drained and rinsed
½ cup water
¼ cup lemon juice
Salt to taste


INSTRUCTIONS
Make the Zucchini
Preheat oven to 400°. Cut zucchini in half lengthwise and use a spoon to hollow out the insides. Rub all surfaces lightly with olive oil and arrange on baking sheet. Bake until tender but not mushy, about 20 minutes.
Make the Lentil Walnut Chorizo
While zucchini bakes, coat a large skillet with oil and place over medium heat. Add onion, bell pepper and garlic. Sauté until softened, about 5 minutes.
Add lentils, walnuts and spices. Continue to sauté for another 1-2 minutes. Add red wine vinegar and continue to sauté until most of the moisture has cooked off, about 1-2 minutes more. Remove from heat.
Season with salt to taste and stir in cilantro.
Make the Cashew Cream
Place all ingredients into food processor and blend until smooth, stopping to scrape down sides of bowl as needed.
Serve
Stuff zucchini with chorizo mixture and top with cashew cream.