This frugal recipe is brought to you by…me running out of bread!
It was for the best though, less carbs for lunch! I was going to make a vegetarian chicken patty sandwich, but when I realized there was no bread, I had to find a compromise. I looked through the fridge and found cucumbers and thought…cucumber boats.
Crunchy cucumbers are cored and stuffed with a mixture of vegetarian “chicken” patty, corn and black beans. Top with ranch dressing for a nice creamy kick.
These vegetarian ranch chik’n stuffed cucumbers are perfect for lunch. They are delicious cold. Add the corn and beans right from the can, or warm them if you’d like. You can eat them alone or have with a soup.
Here’s how to make it. It’s very versatile, so you can add whatever you have on hand. You can also use a regular chicken patty for this recipe.
1 large cucumber
2 vegetarian “chicken” patties
1/3 C. Black beans, drained
1/3 C. canned corn, drained
1/2 tsp. garlic powder
1 tbs ranch dressing + more for drizzling on top
salt and pepper to taste
Cut the cucumber in half, lengthwise
Using a spoon, scoop out the seeds.
Microwave the chicken patties according to package directions.
Cut into chunks and add to a bowl.
Using a fork, mash the chunks until small.
Add all other ingredients and mix.
Stuff your cucumbers and drizzle with more ranch. Enjoy!