Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, stuffed tomatoes (vegan/vegetarian/clean eating). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Here is how you achieve that. 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.
Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have stuffed tomatoes (vegan/vegetarian/clean eating) using 17 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating):
- Get Tomatoes (cut off tops and spoon out seeds)
- Prepare Broccoli (finely chopped)
- Make ready Medium Zucchini (grated)
- Take Canned Chickpeas
- Make ready raw lentils (cooked to packet instructions)
- Get raw quinoa (cooked to packet instructions)
- Get Medium Onion (finely chopped)
- Get Garlic Clove (crushed)
- Take Olive Oil
- Make ready Parmesan Cheese (I used Vegan Parmesan)
- Take Feta Crumbled (I used Vegan coconut Feta)
- Prepare The Spices/Herbs
- Make ready Sweet Paprika
- Take Salt
- Prepare Ground Black Pepper
- Get Chili Flakes
- Make ready Dried Oregano
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. These vegetarian stuffed zucchinis are perfectly tender and fresh with the flavors of the Mediterranean.
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
Olives and feta cheese deliver a nice salty bite, while quinoa adds a nutty flavor, along with protein and fiber. Cut each zucchini in half lengthwise and, using a. Mound big spoonfuls of that tomatoey, bean-speckled rice mixture into the peppers, and top with cheese. OR, to make these vegan stuffed peppers, just leave the cheese off, or use a vegan cheese alternative. Meat-free and mostly whole-foods deliciousness for breakfast, lunch, and dinner.
So that is going to wrap it up with this special food stuffed tomatoes (vegan/vegetarian/clean eating) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
