Recipe: Appetizing Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating)

Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating). 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. Vegan stuffed tomatoes can be served as an appetizer, side, or main dish.

To freeze and enjoy later: Cool stuffed tomatoes completely, then place in foil-lined baking pan. When ready to eat, thaw tomatoes completely. They are a perfect option for. You can cook Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) using 17 ingredients and 3 steps. Here is how you cook it.

Ingredients of Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating)

1. It's 8 of Tomatoes (cut off tops and spoon out seeds).
2. You need 200 gms of Broccoli (finely chopped).
3. It's 1 of Medium Zucchini (grated).
4. You need 300 grms of Canned Chickpeas.
5. Prepare 20 gms of raw lentils (cooked to packet instructions).
6. You need 50 gms of raw quinoa (cooked to packet instructions).
7. Prepare 1 of Medium Onion (finely chopped).
8. It's 1 of Garlic Clove (crushed).
9. Prepare 1 tbs of Olive Oil.
10. You need 3 gms of Parmesan Cheese (I used Vegan Parmesan).
11. It's 60 gms of Feta Crumbled (I used Vegan coconut Feta).
12. You need of The Spices/Herbs.
13. It's 1 tsp of Sweet Paprika.
14. Prepare 2 tsp of Salt.
15. You need 1 tsp of Ground Black Pepper.
16. You need 1 tsp of Chili Flakes.
17. Prepare 3 tsp of Dried Oregano.

Moroccan stuffed tomatoes with zucchini, asparagus and pistachios [Vegan]. We've been eating tomatoes at pretty much every meal for the past two weeks, except last night when my husband cried "enough" and I made a Chinese stir fry with nary a tomato in sight. A big platter of these tomatoes goes well with grilled meat or fish. Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) instructions

1. Cook the lentils and quinoa as per packet instructions. Drain well..
2. 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..
3. 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.

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