Raw Stuffed Zucchini

Zucchini with citrus lemon, burst tangy pomegranate, fresh dill, crunchy spring onions filling; Raw Stuffed Zucchini.

Dive into an ocean of flavours. And, be mesmerised as your pecker comes into action.

This dish will overwhelm any beliefs that vegan food can’t be multi-layered.

When to make:

Make this:

• When you’ve just had a high-intensity workout like a Spin class. This perfect pick-me-up snack will help replenish your energy levels and support muscle recovery
• When the weather is hot and sunny, you need a refreshing salad to cool down.
• Before embarking on a long hike. You’re in need of a snack that’ll give you sustained energy and support your hydration needs

What inspired me:

Raw Stuffed Zucchini was inspired when finding a lush golden zucchini at the Stepney Green Farmer’s market. These little angels are mild and slightly sweet.

Recipe Highlights:

• Vegan: This dish is completely free from animal products
• Paleo: Made with fresh, raw ingredients that are easy to digest
• Refreshing: A perfect snack for hot summer days or after a workout
• Easy to Make: A simple and quick recipe that’s perfect for busy days

What equipment to use:

For this recipe, I don’t suggest any equipment.

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x