Recipe of Ultimate Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating)

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, stuffed tomatoes (vegan/vegetarian/clean eating). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook stuffed tomatoes (vegan/vegetarian/clean eating) using 17 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating):

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