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.


Vegan stuffed tomatoes

Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 3 voted )


  • 900g fresh tomatoes,
  • Mediterranean Sea salt and pepper,
  • 50g finely diced onion,
  • 50g finely diced mushrooms,
  • 1/2 tsp dried Italian herbs,
  • 2 garlic finely chopped,
  • 15g nutritional yeast,
  • 275 g cooked quinoa,
  • 30g kale roughly chopped,
  • 5g fresh basil,
  • 2tbls extra virgin olive oil.


  • 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.

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