The Vegan Month of Food continues!
Today's post is a quick one to show just how easy it is to create awesome meals with just a few all-plant ingredients. (As a bonus, you get to make vegan parmesan, which keeps in the fridge for weeks and is sinfully good.) We served these with steamed kale and with the extra stuffing on the side. The stuffing would, on its own, also make a great addition to any upcoming holiday meals or to accompany baked tofu or tempeh and mushroom gravy, like this one from Veggie Belly.)
- 4 large tomatoes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium red onion, chopped
- 1/2 cup white or crimini mushrooms, destemmed and chopped
- 1 cup cooked quinoa
- 1/2 cup fresh basil (or 4 tbsp dried)
- 1/2 tbsp dried oregano
- 1/2 tbsp dried thyme
- 4 tbsp vegan parmesan (see notes below)
- salt and pepper to taste
- 1. Preheat oven to 350F and have a glass baking dish handy.
- 2. Core tomatoes and scoop out centers to form a 1" round cavity (leaving a little bit at the bottom so your tomato is like a little cup). Set tomatoes in glass baking dish. Chop the insides and set aside.
- 3. In a saucepan, heat oil. Sautee onions, mushrooms and garlic until soft (about 4-5 minutes). Add chopped tomato, quinoa, and spices. Cook for 1-2 minutes more, stirring often.
- 4. Spoon stuffing mixture into each tomato teapot and sprinkle each with 1 tbsp of vegan parmesan.
- 5. Bake for 15 minutes, or until tomatoes begin to soften and parmesan browns slightly. Serve!
- If you don't have each individual dried spice, feel free to sub in Italian seasoning or pre-mixed Herbs de Provence: they're quite similar.
- To make vegan parmesan, blend 1/2 cup walnuts with 3 tbsp nutritional yeast and 2 tsp sea salt until coarse.