Vegan Stuffed Tomatoes

Brighten up your dinner table with these vibrant and flavor-packed Vegan Stuffed Tomatoes, the perfect plant-based dish that's as nutritious as it is delicious. Juicy, hollowed tomatoes serve as edible bowls, brimming with a hearty filling of fluffy quinoa, protein-rich chickpeas, and sautéed vegetables like zucchini and red bell pepper, all infused with the savory richness of garlic, onions, and nutritional yeast. This recipe combines simple, wholesome ingredients with Mediterranean-inspired herbs like fresh parsley and basil for a burst of freshness in every bite. Topped with optional breadcrumbs for a subtle crunch, these stuffed tomatoes are baked to perfection, making them an irresistible vegan entrée or side dish. Whether you're hosting a dinner party or looking for a healthy weeknight meal, these gluten-free-friendly stuffed tomatoes are easy to prepare and guaranteed to impress.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Stir in the cooked quinoa, chickpeas, nutritional yeast, parsley, basil, salt, and black pepper. Mix well and remove the skillet from heat.

Step 7

Stuff each tomato shell with the quinoa mixture, pressing it down gently to fill completely. If desired, sprinkle breadcrumbs on top for added texture.

Step 8

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.

Step 9

Remove from the oven and allow the stuffed tomatoes to cool for 5 minutes before serving.

Step 10

Serve warm as is or garnish with additional fresh herbs as desired.

Nutrition Facts

Serving size	(2537.1g)

Amount per serving	% Daily Value*
Calories	1669.0

Total Fat 50.7g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2955.1mg	0%
Total Carbohydrate 244.1g	0%
Dietary Fiber 41.9g	0%
Total Sugars 56.2g
Protein 70.8g	0%

Vitamin D 0IU	0%
Calcium 384.0mg	0%
Iron 19.2mg	0%
Potassium 4776.2mg	0%

*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.

Source of Calories

Fat: 26.6%

Protein: 16.5%

Carbs: 56.9%