STUFFED TOMATOES
These vegan baked stuffed tomatoes are to die for. It's a simple recipe yet delicious and packed with so many mediterranean flavours. If you like the italian cuisine, you have to give them a go.
Servings: 8 servings | Calories: 186 kcal | Author: Andrea Aronica
Ingredients
8 large tomatoes
50g vegan cheese
200g millet
10g salt
20ml olive oil
50g caper
Mint
50g dried tomatoes
1 tbps thyme
2 tsp garlic powder
2 tsp black pepper
1 tsp chili powder
24 basil leaves
165g vegan chicken (Food Evolution)
Method
Cut the tops off the tomatoes, scoop out pulp and add a pinch of salt to each of them. Place the tomatoes upside down on a cutting board for 30 mins. This step is really important to let them drain;
In the meanwhile cook the millet as shown on the package. It will take around 30 mins, remember to add 10g of salt to the water;
Cook vegan chiken (Food Evolution) as shown on the package;
In a large bowl put millet, caper, dried tomatoes, thyme, basil, garlic powder, chili, black pepper and mint. Pour olive oil and give it a good mix;
Place the tomatoes on a baking tray with parchment paper;
Preheat oven to 200°C;
Spoon the mixture evenly into the tomato shells;
Cover the tomatoes with the reserved tops. Add a drizzle of olive oil to get that perfect brown colour;
Bake for 25 mins;
Take them out, add some vegan cheese inside and grill them for 3-5 mins.
Notes
Feel free to add all the ingredients you want to your stuffed tomatoes. This is just the combo I like.
Nutrition
