Vegan stuffed tomatoes

Instructions

• Preheat the oven to 190 degrees Celsius.
• Remove the top quarter of the tomatoes carefully, ensuring not to damage the outer layer.
• Scoop out the interior while keeping the outer shell intact. Sprinkle salt inside the tomatoes and place them upside down to drain excess moisture.
• Roughly chop the tomato pulp and reserved tops for later use.
• In a large pan, heat olive oil and sauté onions and mushrooms for about 4 minutes until softened. Season with salt and herbs while stirring.
• Add chopped tomato pulp and garlic, cook for 1 minute.
• Sprinkle in yeast, cooked quinoa, and fresh herbs, mixing well until evenly heated.
• Turn off the heat and fold in the greens, ensuring they are fully incorporated and wilted. Adjust seasoning to taste. Place the hollowed tomatoes in a baking dish.
• Fill each tomato with the prepared mixture using a spoon.
• Bake in the preheated oven for 30 minutes until heated through.
• Serve warm and enjoy.