Vegan stuffed tomatoes
I really put a lot of attention on eating seasonal vegetables. As June just started, gorgeous red tomatoes showed up on the displays. This means the possibility to make stuffed tomatoes, one of my favorite French dish.
Traditionally, tomatoes are stuffed with minced beef and served with rice. As we went vegan for the #30VeganDays challenge, I decided to make a vegan version.
I replaced the meat with quinoa and prepared a kind of ratatouille to stuff the tomatoes. Here is the result: a delicious dish, plenty of flavor and colors, nourishing and light at the same time.
Also, it is really easy to prepare. No special techniques or devices are required. The only challenge is to find large tomatoes so that you can put enough stuffing inside! And that’s it.
- 4 large tomatoes
- 1 large onion finely diced
- 1 large garlic cloves finely diced
- 1 eggplant finely diced
- 1 bell pepper finely diced
- 80g quinoa cooked
- a handful of parsley (optional) sliced
- herbes de Provence (mix of thym, oregano, rosemary, basil, etc.)
- olive oil
- salt & pepper
- Put olive oil in a large saucepan. Add the onion and garlic and cook 2-3 min.
- Add the eggplant and the bell pepper and mix well.
- In the meantime, cut the top of each tomato to get a sort of little hat and hollow out the tomatoes flesh with a teaspoon. Add the fleshes, salt and pepper to the saucepan and cook for 10 minutes. At the end of the cooking add the quinoa and parsley and mix everything well. Remove from heat.
- Preheat oven to 180°
- Stuff the tomatoes with the vegetables mix until they are full. Put the tomatoes “hat“ on top of them.
- Put them in a platter, add a bit of water to the platter and cook in the oven for 30 min, checking from time to time that the tomates are not dry. They must stay soft.
- Serve with rice if you'd like to!