Vegan Stuffed Tomatoes

Vegan Stuffed Tomatoes

vegan ~ gluten-free ~ soy-free ~ dairy-free

Makes: 10 Stuffed Tomatoes
Total Time: 40 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Happy January! It’s always a good time for a fresh start and reset.

Personally, after the holidays I never feel my best (always so much food!). We gorge ourselves with food. We don’t get enough rest. Some people consume double the amount of alcohol during the holidays than they do the entire year. And this makes us primed for sickness. So, it is no surprise that some folks participate in “Dry January” to abstain from alcohol. Others take part in “Veganuary” where they follow a plant-based diet for the entire month of January, promoting veganism. In my opinion, most of us can benefit from a good reset after the holidays.

In January, our church has also participated in a 21-Day Daniel Fast around this time. Already being vegan, this fast has allowed me to go a little deeper. In short, it is a strict vegan diet involving whole foods, where you abstain from processed foods and sugar. In addition to the dietary restrictions, it encourages a deeper connection with God. This is achieved by praying a minimum of three times per day. We also read the book of Daniel throughout the 21-days.

I began thinking of another time I blogged about stuffed tomatoes (recipe found here) and wanted to try another variation. This time with Brussels sprouts and walnuts. This recipe does not disappoint, it came out so delicious. I hope you try this one. Wishing everyone a wonderful 2024!

The Flavors!

These Stuffed Tomatoes are packed with goodness. This recipe is very flavorful and filling. Full of whole foods and bursting with flavor from the fresh herbs with the Basil and Parsley. The sundried tomatoes, walnuts, Brussels sprouts, and mushrooms are great variation from my original recipe. You may recall from my last Stuffed Tomatoes post that my husband absolutely does not like stuffed peppers. So, here you will find another variation of stuffed tomatoes. Enjoy!

**Check out Vegan Rescue on Instagram for some quick recipe videos!

Daniel 2:20 – Daniel answered and said:
“Blessed be the name of God forever and ever,
 to whom belong wisdom and might.

Ingredients:
10 Fresh Medium Vine Tomatoes
1 Cup Cooked Quinoa
2-3 Tbsp Extra Virgin Olive Oil
2 Tbsp Minced Garlic
1 (25oz can)-about 2 1/2 cups Chickpeas (Garbanzo beans)
3 Portobello Mushrooms caps (about 3oz), gills removed/chopped
2 Cups (about 85g) Fresh Brussels Sprouts, sliced/chopped
1/2 to 1 Tsp Salt (to taste)
1/2 Tsp Ground Pepper
1/2 Tsp Chili Powder
1/2 Tsp Creole Seasoning
1 Cup Walnuts, chopped
7 Pieces (about 2 oz) Sundried Tomatoes, chopped
5-6 Fresh Basil Leaves, chiffonade (cut into thin shreds)
1 handful/bunch Fresh Parsley, chopped

Directions:
-Pre-heat oven to 350 degrees F.
-Prepare Quinoa according to package instructions.
-For the vine tomatoes, cut around the top and core each tomato. Scoop out the pulp and seeds from the inside. Reserve some of the pulp and chop to add into filling/mixture.
-In a medium-large pot, heat olive oil over medium-high heat and add minced garlic. Sauté for about one to two minutes.
-To the pot, add chickpeas, mushrooms, Brussels sprouts, and seasoning. Cook for about five minutes stirring occasionally.
-To the mixture, add the walnuts, sundried tomatoes, chopped vine tomatoes (pulp), and fresh herbs (basil/parsley). Toss/stir to combine.
-In a large 13×9 baking dish, add cored tomatoes. Fill each tomato with mixture to stuff.
-Add any additional filling to the baking dish around the tomatoes, if needed.
-Bake for 30 minutes at 350 degrees F.
-Enjoy!

Vegan Stuffed Tomatoes

Recipe by Jessica Williams/ Vegan RescueCourse: Dinner, Gluten-free, Appetizers, SidesCuisine: American, Vegan, Gluten-FreeDifficulty: Easy

Servings

10

Stuffed Tomatoes

Total time (Includes Prep Time)

40

minutes

These Vegan Stuffed Tomatoes are packed with goodness. Full of whole foods and bursting with flavor. These are packed with fresh herbs (Basil and Parsley), Sundried tomatoes, Walnuts, Brussels sprouts, Mushrooms, and Quinoa. Enjoy!

Ingredients

• 10 Fresh Medium Vine Tomatoes

• 1 Cup Cooked Quinoa

• 2-3 Tbsp Extra Virgin Olive Oil

• 2 Tbsp Minced Garlic

• 1 (25oz can)-about 2 1/2 cups Chickpeas (Garbanzo beans)

• 3 Portobello Mushrooms caps (about 3oz), gills removed/chopped

• 2 Cups (about 85g) Fresh Brussels Sprouts, sliced/chopped

• 1/2 to 1 Tsp Salt (to taste)

• 1/2 Tsp Ground Pepper

• 1/2 Tsp Chili Powder

• 1/2 Tsp Creole Seasoning

• 1 Cup Walnuts, chopped

• 7 Pieces (about 2 oz) Sundried Tomatoes, chopped

• 5-6 Fresh Basil Leaves, chiffonade (cut into thin shreds)

• 1 handful/bunch Fresh Parsley, chopped

Directions

• Pre-heat oven to 350 degrees F.
• Prepare Quinoa according to package instructions.
• For the vine tomatoes, cut around the top and core each tomato. Scoop out the pulp and seeds from the inside. Reserve some of the pulp and chop to add into filling/mixture.
• In a medium-large pot, heat olive oil over medium-high heat and add minced garlic. Sauté for about one to two minutes.
• To the pot, add chickpeas, mushrooms, Brussels sprouts, and seasoning. Cook for about five minutes stirring occasionally.
• To the mixture, add the walnuts, sundried tomatoes, chopped vine tomatoes (pulp), and fresh herbs (basil/parsley). Toss/stir to combine.
• In a large 13×9 baking dish, add cored tomatoes. Fill each tomato with mixture to stuff.
• Add any additional filling to the baking dish around the tomatoes, if needed.
• Bake for 30 minutes at 350 degrees F.
• Enjoy!

For more stuffed recipes – try these:

Easy Stuffed Cabbage (Vegan Cabbage Rolls):

Peaches & Cream Stuffed Cinnamon Toast