Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Italian Tempeh Stuffed Zucchini

kept byXByron

4 zucchini, halved
olive oil
salt, to taste
pepper, to taste
2 (8-ounce) packages tempeh, cut into bite sized pieces
1/2 cup sundried tomatoes, oil packed
1/2 teaspoon red chili pepper flakes
4 sprigs thyme
3 cloves garlic
1 to 2 teaspoons smoked paprika
grated vegan cheese to taste



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Next Recipe

Kept by

1st Keep
XByron's picture

Top Recipe Keepers

Share with Facebook