Stuffed veg tomatoes are a tasty and nutritious option for those looking for a fully plant-based dish rich in flavor. This recipe combines the natural sweetness of tomatoes with a flavorful filling made from pea protein mince and basil, creating a perfect balance between lightness and taste. Ideal as an appetizer, side dish, or main course, stuffed tomatoes are versatile and easy to prepare, perfect for a healthy and colorful meal. If you like veg, try the summer chickpea salad, the veg meatloaf with potatoes, the gratin tomatoes or the chickpea meatloaf.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing stuffed veg tomatoes
- 8 vine tomatoes
- 14 oz veg mince
- to taste salt and chili pepper
- A few tablespoons breadcrumbs
- A few leaves basil
- 4 tablespoons extra virgin olive oil
Tools
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- Colander
- Baking Dish
Steps for preparing stuffed veg tomatoes
Wash the tomatoes, remove the top, and hollow them out, collecting the insides in a bowl. Salt the inside and place them upside down in a colander to drain the excess water.
Mix the veg mince with the tomato insides, salt, chili pepper, breadcrumbs, and basil leaves. Fill the tomatoes with the mixture.
Place the tomatoes in a baking dish with a drizzle of oil. Close with the reserved tops and bake at 338°F (convection) for about 30 minutes. They are delicious both hot and cold.
Storage and Variants
You can store the tomatoes in the fridge for a couple of days.
VARIANTS
Tomatoes stuffed with rice and vegetables: A classic of Mediterranean cuisine, with rice mixed with zucchini, carrots, and spices.
Tomatoes stuffed with bread and pine nuts: A crunchy and flavorful filling made with stale bread, onion, basil, and toasted pine nuts.
Tomatoes stuffed with eggplant and veg mozzarella: A tasty alternative with cooked eggplant and plant-based mozzarella, perfect for a rich and gooey dish.
Gratin tomatoes: Stuffed with breadcrumbs, parsley, garlic, and sesame, then baked for an irresistible crunch.
