Vegan Stuffed Tomatoes
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.
Ingredients
- 5 large firm tomatoes
- 1/3 cup couscous
- 1/2 cup boiling water
- 1-2 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
- 6-7 fresh basil leaves finely diced
- Grated vegan cheese
- Pine nuts
- Breadcrumbs
Instructions
- 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.
- In a bowl, combine 1/3 cup of couscous with 1/2 cup of boiling water. Let it sit for 10 minutes until tender.
- 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.
- Fluff couscous with a fork, let it cool, then mix in the sautéed veggies and chopped basil.
- Fill each tomato shell with the stuffing mixture.
- Top the stuffed tomatoes with vegan cheese, pine nuts, and breadcrumbs. Drizzle with olive oil.
- Bake for about 30 minutes at 375°F (180°C) until the tomatoes are tender and the tops golden.
- Let them cool slightly before serving. Enjoy your savory vegan stuffed tomatoes!