Vegan Stuffed Tomatoes
vegan ~ gluten-free ~ soy-free ~ dairy-free

What’s new at Vegan Rescue? ~ Vegan Stuffed Tomatoes!

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, don’t get enough rest, and some people consume double the amount of alcohol during the holidays than they do the entire year. We are primed for sickness. So, it is no surprise that some folks participate in “Dry January” – abstaining from alcohol or “Veganuary” – where people follow a plant-based diet for the month of January, promoting veganism. In my opinion, most of us can benefit from a good reset after the holidays.

In January, our church also participates in a 21-Day Daniel Fast each year. Already being vegan, this fast allows us 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 promotes a deeper connection with God 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. 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!