Step-by-Step Guide to Prepare Favorite Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, stuffed tomatoes (vegan/vegetarian/clean eating). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is something which I have loved my whole life.

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

Steps 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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