Vegan Stuffed Tomatoes

This dish comes together pretty quickly. You’re going to make the filling/stuffing while the tomatoes start to cook in the oven so that the final baking doesn’t take too long. Medium to large size tomatoes work best here.

Vegan Stuffed Tomatoes

Vegan Stuffed Tomatoes

Time: Prep 20 minutes Baking 20 minutes
Servings: serves 4-6

Ingredients

  • 6 medium-large tomatoes

  • Splash of oil for sauteing

  • 1 small onion, diced

  • 1 tsp garlic powder

  • 1 tsp dried basil

  • ¼ tsp oregano

  • ¼ tsp cumin

  • ½ cup TVP (textured vegetable protein)

  • 2 generous handfuls spinach (about 3 cups)

  • 1 tbsp balsamic vinegar

  • 2 tbsp nutritional yeast

  • Salt and pepper to taste

Directions

  1. Preheat oven to 375F.

  2. Slice each tomato in half down the center. Destem the tomato halves and discard the stems. Scoop out the insides of the tomatoes into a bowl and set aside.

  3. Place the tomato halves on a parchment-lined baking sheet and pop into the oven while you prepare the filling.

  4. Saute the diced onions in oil over medium heat for 3-5 minutes until they begin to turn translucent.

  5. While onions are sauteing, roughly dice the tomato insides and keep them aside.

  6. Add the garlic, basil, oregano, and cumin to the onions and cook for another minute.

  7. Add the diced up tomato insides and cook for about two minutes more.

  8. Add the TVP to the tomato mixture and stir to allow the TVP to absorb the liquid from the tomatoes. Add a splash of water as necessary if the mixture is too dry. The mixture should be just wet enough so that all of the TVP is coated/mixed evenly, but not overly wet.

  9. Roughly tear up the spinach into the tomato mixture and stir to wilt down.

  10. Mix in the balsamic vinegar and nutritional yeast. Add salt and pepper to taste.

  11. Remove the tomato halves from the oven and scoop the filling evenly into the halves.

  12. Return the stuffed tomatoes to the oven and bake off for 10-15 minutes longer until the tomatoes are soft but still hold their shape.

  13. Remove from oven and enjoy!

Recipe notes and potential alterations

  • The TVP gives a ground beef type texture/consistency to the filling. If you don’t have TVP or are unfamiliar, it is a soy based protein that works well in this dish and many others, but you could also sub it for lentils, beans, or even a grain although your cooking time will need to be adjusted. TVP cooks up extremely quick as it essentially just needs to rehydrate so it works well for a quick week night meal.

  • Any type of dark green would also work well here. Spinach or chard could be a nice substitution.

  • The balsamic vinegar adds acidity and sweetness to this recipe and helps round out the flavors, but could be substituted for another vinegar like apple cider or red wine vinegar if you don’t have balsamic.

  • Panko breadcrumbs would make an excellent topping for a little added crunch.

RecipesTara Felser, MS, RDNComment