Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, stuffed tomatoes (vegan/vegetarian/clean eating). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is something which I’ve loved my entire life.
Here is how you achieve it. These vegan stuffed tomatoes are filled with a rice and veggie mixture and topped off with a bit of vegan cheese. Learn about The Spruce Eats' Editorial Process.
To begin with this recipe, we have to first prepare a few ingredients. You can cook stuffed tomatoes (vegan/vegetarian/clean eating) using 17 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating):
- Take 8 Tomatoes (cut off tops and spoon out seeds)
- Get 200 gms Broccoli (finely chopped)
- Make ready 1 Medium Zucchini (grated)
- Prepare 300 grms Canned Chickpeas
- Get 20 gms raw lentils (cooked to packet instructions)
- Make ready 50 gms raw quinoa (cooked to packet instructions)
- Prepare 1 Medium Onion (finely chopped)
- Prepare 1 Garlic Clove (crushed)
- Prepare 1 tbs Olive Oil
- Make ready 3 gms Parmesan Cheese (I used Vegan Parmesan)
- Prepare 60 gms Feta Crumbled (I used Vegan coconut Feta)
- Make ready The Spices/Herbs
- Take 1 tsp Sweet Paprika
- Take 2 tsp Salt
- Make ready 1 tsp Ground Black Pepper
- Make ready 1 tsp Chili Flakes
- Make ready 3 tsp Dried Oregano
For a colorful variation, use a combination of red, yellow, and orange cherry tomatoes. A homemade vegan stuffed tomato recipe filled with a rice and veggie mixture and topped off with a bit of vegan cheese. Vegan stuffed tomatoes can be served as an appetizer, side, or main dish. It's a great way to use up leftover rice.
Instructions to make Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating):
- Cook the lentils and quinoa as per packet instructions. Drain well.
- In the meantime preheat oven to 180°C. Spray a non-stick saucepan with olive oil and heat. Add onion, garlic and Oregano, Paprika & Chili Flakes. Stir and cook until onion is soft. Add the broccoli and cook until soft. Remove from heat and break up broccoli into fine pieces. Add the cooked quinoa, zucchini, cooked lentils, chickpeas, Parmesan and feta. Season with salt and pepper and stir to combine.
- Cut a thin slice off the top of the tomatoes, keeping the tops. Hollow the tomatoes using a teaspoon. Fill the tomatoes with the broccoli mixture and press down firmly. Top with cheeses and replace tops. Bake for 20 minutes. Serve
Our recipes are for those looking to master the basics, the classics or the I've-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. Meat-free and mostly whole-foods deliciousness for breakfast, lunch, and dinner. A roundup of easy Vegan Eggplant Recipes (or aubergine), that are plant-based and gluten-free, so you can enjoy them without guilt! A perfect summer dish, like stuffed eggplant or curry is always a good choice if you want something flavorful, nutritious and slimming during those hot evenings.
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