How to Prepare Favorite Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, stuffed tomatoes (vegan/vegetarian/clean eating). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is something which I’ve loved my entire life.

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

The ingredients needed to make Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating):

1. Make ready 8 Tomatoes (cut off tops and spoon out seeds)
2. Make ready 200 gms Broccoli (finely chopped)
3. Prepare 1 Medium Zucchini (grated)
4. Make ready 300 grms Canned Chickpeas
5. Prepare 20 gms raw lentils (cooked to packet instructions)
6. Get 50 gms raw quinoa (cooked to packet instructions)
7. Prepare 1 Medium Onion (finely chopped)
8. Make ready 1 Garlic Clove (crushed)
9. Get 1 tbs Olive Oil
10. Get 3 gms Parmesan Cheese (I used Vegan Parmesan)
11. Prepare 60 gms Feta Crumbled (I used Vegan coconut Feta)
12. Prepare The Spices/Herbs
13. Take 1 tsp Sweet Paprika
14. Prepare 2 tsp Salt
15. Take 1 tsp Ground Black Pepper
16. Take 1 tsp Chili Flakes
17. Get 3 tsp Dried Oregano

Instructions 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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