Vegan Stuffed Tomatoes
These Vegan Stuffed Tomatoes are easy to make, deliciously sweet and savory too. Fresh tomatoes are stuffed with mushroom and quinoa and then baked to perfection.
Servings: 6
Calories: 113kcal
Ingredients
- 2 lbs tomatoes
- ¼ teaspoon coarse sea salt
- ¼ tsp black pepper
- ½ cup yellow onion finely diced
- ½ cup shitake mushrooms finely diced
- ½ teaspoon coarse sea salt
- 1 tsp dried Italian seasoning
- 6 cloves garlic minced
- ¼ cup nutritional yeast
- 1 ½ cups cooked quinoa
- ½ cup kale roughly chopped
- ¼ cup fresh basil finely chopped
Instructions
- Preheat oven to 375
- Cut the top off each tomato. About ¼". Use a grapefruit spoon to carefully scoop out the inside of the tomatoes, leaving the outside intact. Sprinkle the inside with salt and pepper and set upside down on a plate to drain while you prepare the filling. Roughly chop the tomato pulp and the tops of tomatoes. Set aside to use in the filling.
- Heat a large skillet over medium high heat and swirl in the olive oil. Saute the onions and mushrooms for about 4 minutes. Sprinkle with sea salt and italian seasoning and stir. Then add the tomato flesh and garlic. Cook for 30 seconds, until garlic is fragrant. Sprinkle in nutritional yeast, cooked quinoa and fresh herbs. Mix well, until everything is evenly heated through.
- Turn off heat and stir in greens. Continue to mix until greens are fully incorporated and wilted.
- Taste quinoa mixture for seasoning, adding more S+P as desired.
- Set tomatoes right side up in a baking dish that will just hold them. Use a small spoon to to fill the insides of the tomatoes.
- Bake for 30 minutes. The skin will begin to crack and the filling will be crisp on top. Larger tomatoes may take a bit longer.
- Serve warm or at room temperature.
Notes
MEAL PREP AND STORAGE
- SERVE: As a light lunch, a side dish or vegan main dish.
- PREP AHEAD: Make stuffing, scoop out tomatoes and store separately in the fridge until ready to bake. Then stuff and follow directions. Or, complete the recipe and store covered tightly in fridge for 3 days and then reheat as directed.
- STORE: Store already baked stuffed tomatoes in the fridge in an airtight container for up to 5 days.
- REHEAT: in 350 degree oven for 20 minutes, until heated through.
- FREEZE: Stuffing can be made ahead and frozen, until ready to use...but the tomatoes will become watery when you defrost them, so they are best made fresh.
Nutrition
Calories: 113kcal | Carbohydrates: 20g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 307mg | Potassium: 579mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1879IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 2mg