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

Deals Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) coupon. 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.

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

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

Zucchini Mushroom Stuffed Tomatoes (Paleo, Vegan). Vine ripened tomatoes are stuffed with a mixture of garlic and herb roasted mushrooms and zucchini in these paleo stuffed tomatoes. ovo vegetarian. 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.

Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) ingredients

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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