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

Hey everyone, Welcome to our recipe site. Today, I’m gonna show you how to make a special dish, stuffed tomatoes (vegan/vegetarian/clean eating). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook 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):
  1. 8 Tomatoes (cut off tops and spoon out seeds)
  2. 200 gms Broccoli (finely chopped)
  3. 1 Medium Zucchini (grated)
  4. 300 grms Canned Chickpeas
  5. 20 gms raw lentils (cooked to packet instructions)
  6. 50 gms raw quinoa (cooked to packet instructions)
  7. 1 Medium Onion (finely chopped)
  8. 1 Garlic Clove (crushed)
  9. 1 tbs Olive Oil
  10. 3 gms Parmesan Cheese (I used Vegan Parmesan)
  11. 60 gms Feta Crumbled (I used Vegan coconut Feta)
  12. The Spices/Herbs
  13. 1 tsp Sweet Paprika
  14. 2 tsp Salt
  15. 1 tsp Ground Black Pepper
  16. 1 tsp Chili Flakes
  17. 3 tsp Dried Oregano
Steps to make Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating):
  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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