Vegan Stuffed Tomatoes

Vegan Stuffed Tomatoes

Vegan stuffed tomatoes is a staple recipe in my house. It’s one of the few recipes that my hubby is ok with eating even if it’s meatless. I’ve used all sorts of grains as stuffing for tomatoes – quinoa, rice, wild rice, millet. The seasonings are what make the recipe, but the grain you use is totally flexible!

Tomatoes are not technically a vegetable, but a fruit. However, it’s pretty much used as a vegetable most of the time in preparing recipes (that and I eat them all the time!) so I’m including it in my veggie recipe challenge. Tomatoes are rich in lycopene, an antioxidant which is released in further quantities if the tomatoes are cooked. They are also a good source of Vitamin A and Vitamin C.

The pictures on these vegan stuffed tomatoes did not turn out great, but I promise the recipe tastes really good.

Vegan Stuffed Tomatoes

 

Vegan Stuffed Tomatoes

  • 4 large ripe firm tomatoes
  • 1-1/2 cups cooked brown rice
  • 2 Tbs olive oil
  • 1/2 medium onion, chopped
  • 1 rib celery, diced
  • 1 clove garlic, minced
  • 1 Tbs nutritional yeast
  • 3 leaves fresh basil, finely chopped
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste

Preheat the oven to 350 degrees Fahrenheit.

Remove the tops from the tomatoes and carefully scoop out the juice, seeds and pulp. Reserve tomato tops and 1/3 cup of the juice and pulp.

In a saucepan, sauté onions and celery in olive oil over medium-high heat until soft and translucent. Add the garlic and cook one more minute. Remove from heat and add the tomato juice and pulp, cooked rice, nutritional yeast, basil, cayenne, and salt and pepper to taste.

Arrange the tomatoes in an oiled baking pan. Stuff the tomatoes with the rice mixture, covering with the tomato tops. Drizzle with additional olive oil and bake until heated through, about 20 minutes.

This recipe is so simple and great for leftover grains which is why I make it often. Hope you enjoy!

Vegan Rice Stuffed Tomatoes

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge.

In case you missed the first 17 days, here are the recipes:

Printable version:

Vegan Stuffed Tomatoes
 
Serves: 4
Ingredients
  • 4 large ripe firm tomatoes
  • 1-1/2 cups cooked brown rice
  • 2 Tbs olive oil
  • ½ medium onion, chopped
  • 1 rib celery, diced
  • 1 clove garlic, minced
  • 1 Tbs nutritional yeast
  • 3 leaves fresh basil, finely chopped
  • ¼ tsp cayenne pepper
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Remove the tops from the tomatoes and carefully scoop out the juice, seeds and pulp. Reserve tomato tops and ⅓ cup of the juice and pulp.
  3. In a saucepan, sauté onions and celery in olive oil over medium-high heat until soft and translucent. Add the garlic and cook one more minute. Remove from heat and add the tomato juice and pulp, cooked rice, nutritional yeast, basil, cayenne, and salt and pepper to taste.
  4. Arrange the tomatoes in an oiled baking pan. Stuff the tomatoes with the rice mixture, covering with the tomato tops. Drizzle with additional olive oil and bake until heated through, about 20 minutes.

 

 

 

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