Stuffed Tomatoes

This easy, satisfying and delicious dish I made up as I went along (after some initial inspiriting from Food Network’s The Kitchen) and it went something like this:

stuffed tomatoes

4 medium size tomatoes, scoop out the middle and salt the inside
1 clove of garlic, finely chopped
1 small red onion, finely chopped
Handful of asparagus, chopped (save the tips to go on top of the stuffed tomatoes before going into the oven)
1 cup of quinoa or brown rice (cooked ahead of time)
10 small shiitake mushrooms, roughly chopped
2 large handfuls of spinach (it shrinks down so much, but adds a nice green)
Splash of white wine
A handful of arugula to garnish
Salt and pepper to taste

Cut the tops of the tomatoes off and scoop out the middle with a spoon, be careful not to make any holes (reserve the tomato juice for later)
Saute the garlic, onions and asparagus bottoms for a couple minutes and then deglaze the pan with a splash of white wine
When the steam evaporates, add the mushrooms and season
Add the quinoa or brown rice add the reserved tomato juice and stir until all flavors married
After about 7 minutes, add the spinach, cover and let go until soft
Scoop a spoonful of the mixture into each hallowed out tomato, top with an asparagus spear and the top of the tomato and bake for 10 minutes.
*Make sure the tomatoes are flat to prevent any tipping over in the oven.*

tomato close up

Serve on top of a bed of arugula as a side, a snack, or enjoy a few as a main course, they are surprisingly filling and not surprisingly delicious. The best thing about this recipe is that it is so versatile, you can stuff them with whatever you have in your fridge or pantry and makes for a great weeknight meal.  


I have entered this recipe in the Virtual Vegan Potluck contest, thank you to An Unrefined VeganThe Bunny Kitchen and Canned Time for this great virtual feast!

To enter follow this link: