Second recipe for my Easter series, are these Quinoa Stuffed Tomatoes, a simple yet sophisticated vegan dish for your celebration. The tender tomatoes are filled with a flavourful quinoa mixture, creating a light and elegant dish that's both delicious and visually stunning.
Vegan, nut free | Serves 3 | MAIN
Ingredients:
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 4 tablespoons olive oil
- Salt and pepper
- 250g plant-based mince
- 6 large tomatoes
- 1 teaspoon oregano
- 1/2 teaspoon chili flakes
- 150g quinoa
- 1 teaspoon tomato paste
- 1/4 of a bunch of fresh parsley
- 120g plant-based feta
Steps:
1.Cut the onion, grate the carrot and mince the garlic cloves.
2.In a wide pan, on a medium heat, add half of the oil, and onions along with a pinch of salt and sauté for 8-10 minutes, stirring occasionally.
3.While waiting prepare the tomatoes. Cut 1cm slice from the top part of each tomato to use it as a lid, do several cuts on the flesh (from the exposed part) and then use a spoon to carefully remove the flesh.
4.In the meantime, check the onions and once they have softened, add the plant-based mince, break down with a (wooden) spoon and sauté for 5-6 minutes, stirring occasionally.
5.Back to the tomatoes, add the empty tomato shells in a baking dish on a single layer and drizzle some olive oil and a pinch of salt to each one of them.
6.Add the tomato flesh in a food processor and blend until smooth, set aside.
7.Back into the pan, add the carrots and garlic, along with the spices and sauté for a couple of minutes.
8.Then add the quinoa, season with salt and pepper, add the tomato paste, mix it well and cook it for a minute before you add the tomato sauce (the one you blended earlier).
9.Add another 250ml of water, lower the heat and let it simmer for 15minutes, stirring occasionally.
10.Chop the parsley and add it into the mixture, taste and adjust the seasoning to your preference.
11.Fill the tomatoes with the mixture, cover them with their lid, and spread the remaining of the mixture in between the tomatoes.
12.Cover with a foil and bake in a preheated oven at 180°C for 30minutes.
13.Then uncover, crumble some of the feta on top of the tomatoes and bake uncovered for additional 10 minutes.
14.Serve with the remaining feta.
Enjoy!
Notes:
*My tomato juice was around 600ml, if yours is less, add more water to adjust the difference.