Vegan Stuffed Tomatoes

Step 1

Preheat oven to 375

Step 2

Cut the top off each tomato. About 1/4". Use a grapefruit spoon to carefully scoop out the inside of the tomatoes, leaving the outside intact. Sprinkle the inside with salt and pepper and set upside down on a plate to drain while you prepare the filling. Roughly chop the tomato pulp and the tops of tomatoes. Set aside to use in the filling.

Step 3

Heat a large skillet over medium high heat and swirl in the olive oil. Saute the onions and mushrooms for about 4 minutes. Sprinkle with sea salt and italian seasoning and stir. Then add the tomato flesh and garlic. Cook for 30 seconds, until garlic is fragrant. Sprinkle in nutritional yeast, cooked quinoa and fresh herbs. Mix well, until everything is evenly heated through.

Step 4

Turn off heat and stir in greens. Continue to mix until greens are fully incorporated and wilted.

Step 5

Taste quinoa mixture for seasoning, adding more S+P as desired.

Step 6

Set tomatoes right side up in a baking dish that will just hold them. Use a small spoon to to fill the insides of the tomatoes.

Step 7

Bake for 30 minutes. The skin will begin to crack and the filling will be crisp on top. Larger tomatoes may take a bit longer.

Step 8

Serve warm or at room temperature.