These sausage and ranch stuffed zucchini were inspired by a popular appetizer recipe called "Sausage Stars". Crisp zucchini is filled with a savory sausage seasoned vegan base that is slathered in ranch, and topped with crispy bread crumbs. This recipe is great for a side dish, or even a main.
Crumble your tempeh and your tofu into a large nonstick skillet. Dice your seitan and apples, and add them to the pan along with the vegan butter and your seasonings. Saute until the ingredients start to brown. Add the Bragg’s, and continue to cook until the mixture is dry, and golden brown. Remove the pan from the heat and allow to cool.
Stir in enough ranch to fully coat so that the "sausage" is fulled coated, and sticks together.
Preheat your oven to 350 degrees fahrenheit for convection, or 375 standard.
Cut your zucchini in half lengthwise. Using a teaspoon, scoop out the seeds from each half, leaving about 1/4 inch around the sides and bottom.
*If you don't just happen to have seitan, tofu, AND tempeh hanging out in your fridge, just use one 8oz block of tempeh. Tempeh has the best sausagy texture of the three, and if I had to pick just one, that would be it.
**Use my cashew ranch recipe below, or your favorite store-bought vegan ranch.