Delight in a tantalizing vegan dish with these stuffed tomatoes, bursting with savoury flavours and nutritious ingredients. Each bite offers a medley of sautéed vegetables, hearty quinoa, and aromatic herbs, all nestled within tender tomato shells and baked to perfection. A satisfying and wholesome option for any mealtime occasion.
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.
