Hello, I am Jane. Today, I will show you a way to prepare stuffed tomatoes (vegan/vegetarian/clean eating) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) Recipe
Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have 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):
- Get 8 Tomatoes (cut off tops and spoon out seeds)
- Prepare 200 gms Broccoli (finely chopped)
- Get 1 Medium Zucchini (grated)
- Take 300 grms Canned Chickpeas
- Take 20 gms raw lentils (cooked to packet instructions)
- Prepare 50 gms raw quinoa (cooked to packet instructions)
- Make ready 1 Medium Onion (finely chopped)
- Take 1 Garlic Clove (crushed)
- Make ready 1 tbs Olive Oil
- Make ready 3 gms Parmesan Cheese (I used Vegan Parmesan)
- Make ready 60 gms Feta Cbled (I used Vegan coconut Feta)
- Make ready The Spices/Herbs
- Prepare 1 tsp Sweet Paprika
- Take 2 tsp Salt
- Take 1 tsp Ground Black Pepper
- Take 1 tsp Chili Flakes
- Prepare 3 tsp Dried Oregano
Instructions to make Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating):
- Cook the lentils and quinoa as per packet instructions. Drain well.
- 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.
- 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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