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

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, stuffed tomatoes (vegan/vegetarian/clean eating). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have stuffed tomatoes (vegan/vegetarian/clean eating) using 17 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating):
  1. Take Tomatoes (cut off tops and spoon out seeds)
  2. Get Broccoli (finely chopped)
  3. Make ready Medium Zucchini (grated)
  4. Prepare Canned Chickpeas
  5. Get raw lentils (cooked to packet instructions)
  6. Make ready raw quinoa (cooked to packet instructions)
  7. Make ready Medium Onion (finely chopped)
  8. Make ready Garlic Clove (crushed)
  9. Get Olive Oil
  10. Get Parmesan Cheese (I used Vegan Parmesan)
  11. Get Feta Crumbled (I used Vegan coconut Feta)
  12. Make ready The Spices/Herbs
  13. Get Sweet Paprika
  14. Prepare Salt
  15. Get Ground Black Pepper
  16. Take Chili Flakes
  17. Take Dried Oregano
Steps 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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