Vegan Stuffed Tomatoes
Vegan Stuffed Tomatoes are a mouthwatering plant-based delight that combines juicy, ripe tomatoes with a flavorful, nutrient-packed filling. These hollowed tomatoes are generously stuffed with fluffy quinoa, vibrant vegetables like zucchini and bell peppers, creamy chickpeas, and a touch of nutritional yeast for a cheesy, umami boost. Fresh herbs like parsley and basil elevate the dish with an aromatic finish, while optional breadcrumbs add a satisfying crunch. Perfect as a wholesome main dish or a stunning side, this recipe is easy to prepare and comes together in under an hour. Whether you’re hosting a dinner party or meal-prepping for the week, these baked vegan stuffed tomatoes are sure to impress with their vibrant taste and beautiful presentation.
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Recipe Information
Ingredients
- 6 pieces large ripe tomatoes
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, finely diced
- 1 medium zucchini, finely diced
- 1 cup cooked or canned chickpeas, rinsed and drained
- 3 tablespoons nutritional yeast
- 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons breadcrumbs (optional, use gluten-free if needed)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and scoop out the insides using a spoon. Reserve the tomato pulp and juices in a bowl, and set the hollowed tomatoes aside.
Rinse the quinoa under cold water. Add 2 cups of water to a medium saucepan and bring it to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Add the diced red bell pepper, zucchini, and reserved tomato pulp to the skillet. Cook for 7-8 minutes, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated.
Stir in the cooked quinoa, chickpeas, nutritional yeast, parsley, basil, salt, and black pepper. Mix well and remove the skillet from heat.
Stuff each tomato shell with the quinoa mixture, pressing it down gently to fill completely. If desired, sprinkle breadcrumbs on top for added texture.
Arrange the stuffed tomatoes upright in a baking dish. Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to lightly brown the tops.
Remove from the oven and allow the stuffed tomatoes to cool for 5 minutes before serving.
Serve warm as is or garnish with additional fresh herbs as desired.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 244.1 g | 89% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 56.2 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4776 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
