Vegan stuffed tomatoes are such an ideal meal for cold days. I have tried a few versions, but this one is really my favorite. The filling is simply delicious and can be used with another vegetables as zucchini, potatoes, peppers or pumpkin. This recipe takes a little time to prepare, but if you make a bigger quantity you can freeze part of it for the next time. So let’s get started ;).
– 10 medium tomatoes
– 200g sushi rice, you can use also risotto rice
– 1 small onion
– 2-3 garlic cloves
– 1 cube of vegetable stock, melted in 4 tbsp hot water
– 1-2 tbsp tomato paste
– virgin olive oil
– sea salt
– handful coriander, finely chopped
– handful parsley, finely chopped
– fresh lemon juice
-The tomato filling: In a medium-size mixing bowl, place finely chopped coriander, parsley, olive oil, juice from half lemon, salt, pepper, tomato paste and rice. Pour in melted vegetable stock and lemon. Grate onion and garlic on a box grater and add to the bowl with other ingredients. Mix well with your hands until well combined and place in the fridge for 20 minutes.
-Meantime, Slice the tops of the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon. Chop the pulp and keep the seeds, but discard the hard central cores. Put the pulp and tomato seeds into a little bowl with little olive oil and salt and set aside. Fill the tomato shells with the filling mixture and pop the caps back on. Heat the oil in the large saucepan on the high-medium heat. Add all the tomatoes and fry for 10-15 minutes until tender. Remove carefully all the tomatoes from the saucepan. Remove the oil from the saucepan,and place back all the tomatoes. Cover carefully with hot water. Bring to boil for 5-8 minutes, lower the heat to a bare simmer, cover and cook gently for 30 minutes. Preheat the oven to 180°C. Place the stuffed tomatoes into a baking dish and pour over the pulp, tomato seed sauce. Bake for about 40 minutes. Remove from the oven and let it set for about 10 minutes before serving