vegan rondini with lentil bolognese filling đŸ„•đŸ„•

These delicious vegan filled rondini are the ideal meal when it's really summer outside. Stuffed zucchini with vegan lentil bolognese...

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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.

Rondini with vegan lentil Bolognese filling

Rondini with vegan lentil Bolognese filling

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 filled rondini with lentil bolognese and quinoa

These delicious vegan filled rondini are the ideal meal when it's really summer outside. Stuffed zucchini with vegan lentil bolognese...
5 from 2 votes
Vorbereitungszeit 35 Min.
Zubereitungszeit 34 Min.
Gericht garnish, healthy recipes, sauces, vegetable recipes
Land & Region Mediterranean
Portionen 4 pers.
Kalorien 445 kcal


for the lentil bolognese:



  • 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. SautĂ© 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.

Nutrition Label

Serving: 1Port.Calories: 445kcalCarbohydrates: 35gProtein: 17gFat: 24g
Keyword cook vegan, rondini, vegan bolognese, zucchini
Tried this recipe?Mention @veggie_de on Instagram or tag #veggie_de!




Ich habe das GefĂŒhl, dass ich das nicht oft genug sage oder dass ich Euch jemals genug danken könnte. Aber Danke fĂŒr all Eure UnterstĂŒtzung, fĂŒr den Besuch meines Rezepte-Blogs, das Kommentieren und das Teilen meiner Rezepte mit Euren Freunden und Familie. Ich bin Euch sehr dankbar dafĂŒr!
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