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vegan stuffed rondini (zucchini)
Vegan cuisine is full of surprises and these vegan stuffed rondini (zucchini) are proof of that. You don’t need meat, cheese or eggs for delicious vegan rondini with lentil bolognese filling. Try our vegan recipe for Lentil Bolognese Stuffed Round Squash and you’ll be in for a really appetizing summer meal.
Rondini filled with vegan lentil bolognese are a really delicious vegetable dish. It is rich in Mediterranean aromas and flavors, ideal for a healthy diet without sacrificing taste. It’s a fairly simple and inexpensive dish that’s great for a summer family dinner due to its ease of preparation. If you return tired from work and don’t have time to cook, you can pre-cook the bolognese or fill the leftovers into the Rondini and bake them. This is also a perfect and surprising dish in case unexpected guests come to visit. Serve it as a vegetarian menu, starter or on a buffet.
Variations for the filling
You can fill the rondini with other vegetables depending on the season and also add some smoked tofu.
possible other fillings:
- Rice with tomatoes, vegan cheese, almonds and carrot
- Eggplant, chickpeas and garlic
- Quinoa with sun-dried tomatoes, capers and parsley
- stale wholemeal bread with sun-dried tomatoes, olives and spring onions
- brown rice, vegan cheese, turmeric and peas
if you like our vegan rondini with lentil bolognese filling, you might also be interested in these drink recipes:
- vegan TexMex Rondini with sliced Saja
- spicy potato goulash with paprika
- Chickpea noodle curry
- vegan turnip curry
- more vegetable recipes
vegan filled rondini with lentil bolognese and quinoa
- 4 Rondini
- 1 el lemon juice
- 1 el native olive oil*
for the lentil bolognese:
- 1 Onion
- 1 clove of garlic
- 150 G mountain lentils* or green lentils
- 1 el coconut oil* alternative vegetable oil
- 2 el tomato paste*
- 2 el dark balsamic vinegar*
- 1 branch rosemary
- 1 canned tomatoes* approx. 450 g
- 2 el pumpkin seeds*
- 1 el paprika powder*
- ½ tsp smoked paprika spice* alternative rose sharp
- 1 tsp Cumin*
- kosher salt*
- Peel and finely dice the onion and garlic.
- Rinse the lentils thoroughly in a sieve under clear water.
- Melt coconut oil in a saucepan and heat. Sauté the onion and garlic cubes in it until translucent. Add lentils and tomato paste and fry. Deglaze with the balsamic vinegar and add about 300 ml of water. Insert the sprig of rosemary and bring the lentils to the boil. Then reduce the heat and cook the lentils for 8 minutes.
- After the 8 minutes, add another 200 ml of water. Add canned tomatoes and pumpkin seeds. Stir.
- Season with paprika powder, smoked paprika powder and cumin. Season with salt and pepper. Cook for another 10 minutes.
- After the 18 minutes cooking time, the lentils should not be completely soft and should still have a good bite. Wash, chop and mix in the basil.
- While the bolognese is cooking, you can quickly prepare the rondini.
- If the Rondini don't stand up well on the flower, simply cut them off a little flat.
- Then cut a lid from the top.
- Using a teaspoon or a melon baller, remove the flesh from the inside leaving a rim about 1 cm thick.
- Chop the flesh and mix into the boiling Bolognese. (If you want, you can also fry it briefly in a pan beforehand)
- Rub the inside and cut sides of the rondini with lemon juice to keep them from discolouring.
- Brush the outsides with olive oil and place the Rondini in a casserole dish.
- Preheat the oven to 200°C.
- Place the cooked lentil bolognese in the hollowed-out rondini. First put the lids next to them and cook the Rondini in the hot oven (middle shelf) for 35-40 minutes. After about 20 minutes or even if the filling is getting too dark, put the lid on.
- Coarsely grate the vegan hard cheese.
- 10 minutes before the end of the cooking time, put the lid aside and sprinkle the cheese over the rondini.
- Bake and enjoy.