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

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, stuffed tomatoes (vegan/vegetarian/clean eating). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first 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. Prepare 8 Tomatoes (cut off tops and spoon out seeds)
  2. Prepare 200 gms Broccoli (finely chopped)
  3. Prepare 1 Medium Zucchini (grated)
  4. Make ready 300 grms Canned Chickpeas
  5. Take 20 gms raw lentils (cooked to packet instructions)
  6. Get 50 gms raw quinoa (cooked to packet instructions)
  7. Prepare 1 Medium Onion (finely chopped)
  8. Make ready 1 Garlic Clove (crushed)
  9. Make ready 1 tbs Olive Oil
  10. Make ready 3 gms Parmesan Cheese (I used Vegan Parmesan)
  11. Get 60 gms Feta Crumbled (I used Vegan coconut Feta)
  12. Get The Spices/Herbs
  13. Make ready 1 tsp Sweet Paprika
  14. Prepare 2 tsp Salt
  15. Prepare 1 tsp Ground Black Pepper
  16. Prepare 1 tsp Chili Flakes
  17. Take 3 tsp Dried Oregano
Instructions 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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