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vegan stuffed tomatoes

Vegan Stuffed Tomatoes

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  • Author: Alexandre Valente
  • Total Time: 1 hour
  • Yield: 5 tomatoes 1x
  • Diet: Vegan


Try my Vegan Stuffed Tomatoes – juicy tomatoes loaded with a mix of couscous, sautéed veggies, and herbs. Topped with vegan cheese and breadcrumbs for a crispy bite. It’s a simple, wholesome dish perfect for any meal.


Units Scale
  • 5 large firm tomatoes
  • 1/3 cup couscous
  • 1/2 cup boiling water
  • 12 tablespoons of olive oil
  • 1 small onion, finely chopped
  • 3 cloves of garlic, minced
  • 1/2 zucchini, chopped finely
  • 1 red bell pepper, chopped finely
  • 1 full hand of spinach
  • Salt, pepper, and oregano to taste
  • 67 fresh basil leaves, finely diced
  • Grated vegan cheese
  • Pine nuts
  • Breadcrumbs


  1. Cut the tops off 5 large tomatoes and remove the seeds and insides without breaking the shells. Sprinkle with salt and place upside down on paper towels to drain excess moisture.
  2. In a bowl, combine 1/3 cup of couscous with 1/2 cup of boiling water. Let it sit for 10 minutes until tender.
  3. In a skillet, sauté chopped onions and minced garlic in 1 tablespoon of olive oil until it becomes translucent. Add the diced zucchini, and diced red bell pepper, and cook for 5 minutes. Add the spinach and season with salt, black pepper, and dried oregano. Cook until the spinach is soft.
  4. Fluff couscous with a fork, let it cool, then mix in the sautéed veggies and chopped basil.
  5. Fill each tomato shell with the stuffing mixture.
  6. Top the stuffed tomatoes with vegan cheese, pine nuts, and breadcrumbs. Drizzle with olive oil.
  7. Bake for about 30 minutes at 375°F (180°C) until the tomatoes are tender and the tops golden.
  8. Let them cool slightly before serving. Enjoy your savory vegan stuffed tomatoes!
  • Prep Time: 30 minutes
  • Baking Time: 30 minutes
  • Category: Main Course, Side
  • Cuisine: Italian