This Vegan Stuffed Tomatoes recipe is an exclusive from Caroline Griffiths & Vicki Valsamis’ cookbook Eat Plants, Be Happy! Click here to find out where you can purchase a copy of the book.
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About the authors
Caroline Griffiths is a qualified home economist, cook, food writer, and food stylist with a keen interest in nutrition. She is a passionate food expert with over 20 years of food industry experience, having worked in several of Australia’s best-known test kitchens. Caroline loves to create recipes that are flavorful, wholesome, creative, and achievable.
Vicki Valsamis is one of Australia’s most sought-after food stylists and recipe developers, and has worked with major brands, food magazines, and publishers.
About the book
Eat well for yourself and the planet. With 130 simple, delicious, vegetable-focused recipes, authors Caroline Griffiths and Vicki Valsamis show how eating plant-based means eating well – and ensuring a happier mind, body, and planet.
Vegan Stuffed Tomatoes
Ingredients
- 12 medium-sized tomatoes
- 1 zucchini - courgette, finely chopped
- 100 ml 3½ fl oz olive oil, plus an extra
- 1 tablespoon 2 brown onions - chopped
- 4 spring - green onions, chopped
- 2 garlic cloves - crushed
- small handful of dill - finely chopped
- small handful of mint - finely chopped
- small handful of parsley - finely chopped
- 200 g 7 oz/1 cup long-grain white rice
- 4 potatoes - peeled and cut into quarters
- 1 tablespoon tomato paste - concentrated purée
Instructions
- Preheat the oven to 180°C/350°F (fan-forced).
- Using a sharp knife, cut the tops off the tomatoes and reserve. Leaving the tomato skin intact, scoop out the flesh from each tomato using a teaspoon. Roughly chop the tomato flesh. Place in a bowl with the zucchini, along with any tomato juices.
- Place the tomato shells in an oiled baking dish and set aside.
- Pour 100 ml (3½ fl oz) olive oil into a frying pan over medium heat. Sauté the onion and the tomato and zucchini mixture for 5–6 minutes, or until softened.
- Add the spring onion, garlic, dill, mint and parsley and sauté for 2–3 minutes, until fragrant.
- Add the rice, stirring frequently for a further 5 minutes, until the rice is translucent.
- Stir in 125 ml (½ cup) water, season with salt and freshly ground black pepper and set aside to cool slightly.
- Spoon the mixture into the tomato shells, to about three-quarters full, and replace the tops. Place the potatoes into any gaps between the tomatoes in the baking dish.
- In a bowl, mix together the extra tablespoon of olive oil, the tomato paste and 125 ml (½ cup) water. Season with salt and freshly ground black pepper and drizzle over the tomatoes.
- Transfer to the oven and bake for 45 minutes, lightly covering the dish with foil if the tomatoes are browning too quickly towards the end, and adding a little more water only if required.
- Cover with foil and bake for a further 30 minutes. Remove the foil and bake for a final 15 minutes, or until the tomatoes are nicely coloured.
- Delicious served warm or cold.
Reprinted with permission from Eat Plants, Be Happy! by Caroline Griffiths & Vicki Valsamis, photographed by Chris Middleton and Georgia Gold (Smith Street Books $27.50). Photography for this recipe is by Chris Middleton. Caroline Griffith author picture photographed by Ian van der Wolde.
(Click on the image above to order your copy)
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