Transform ordinary tomatoes into an extraordinary culinary experience with these incredibly delicious **vegan stuffed tomatoes**. Bursting with a delightful balance of sweet and savory flavors, this plant-based marvel offers a satisfying, ‘meaty,’ and ‘cheesy’ (if you know, you know!) sensation that will truly impress. This straightforward recipe for **baked stuffed tomatoes** serves perfectly as a healthy, vibrant plant-based main course for a busy weeknight or an elegant, nourishing side dish for special occasions.
There’s nothing quite like the peak of tomato season when these juicy gems are abundant. While a simple slice with coarse salt, fresh black pepper, and a splash of balsamic vinegar is always a winner, these **Vegan Stuffed Tomatoes** have quickly become a staple in my kitchen. I find myself making them multiple times a week, thanks to their irresistible flavor and ease of preparation.
Imagine ripe, succulent tomatoes, hollowed out and generously filled with a robust quinoa and vegetable stuffing. This flavorful mixture is baked to perfection, creating a dish that’s both hearty and incredibly light. If you’ve yet to experience the magic of baked stuffed tomatoes, you are in for an absolute treat. This particular **tomato recipe** is guaranteed to garner rave reviews from everyone at your table, whether they are vegan or not.
For those adhering to a dairy-free diet, this recipe brings excellent news. There’s absolutely no need for traditional Parmesan cheese or even processed vegan alternatives. The secret lies in nutritional yeast, which expertly imparts a savory, cheesy flavor to the stuffing without any dairy whatsoever. It’s a total win-win, creating the illusion of rich, cheesy stuffed tomatoes while remaining entirely plant-based. This **vegan stuffed tomato recipe** truly has it all!
Why You’ll Adore These Vegan Stuffed Tomatoes
These **baked stuffed tomatoes** aren’t just a meal; they’re a celebration of flavor and health. Here’s why this recipe will quickly become a favorite:
- Exquisitely Delicious & Satisfying: Each bite offers a harmonious blend of textures and tastes, making it a truly gratifying dish that appeals to all palates.
- Remarkably Allergy-Friendly: Crafted to be naturally dairy-free, nut-free, vegan, and gluten-free, this recipe ensures everyone can enjoy a delectable meal without worry.
- Economical & Sustainable: Especially during peak tomato season, preparing these tomatoes is incredibly budget-friendly. Even better if you cultivate your own tomatoes, offering a fresh, farm-to-table experience.
- Hearty Umami Bomb: The robust combination of quinoa and mushrooms creates a fantastic umami depth, giving the stuffing a wonderfully ‘meaty’ and ‘cheesy’ flavor profile—all while being 100% vegan!
- Ideal for Meal Prep: These stuffed tomatoes are perfect for preparing in advance, making weeknight dinners or spontaneous summer gatherings effortlessly elegant. And don’t stop at summer; we enjoy them throughout the fall as long as tomatoes are available!
- Versatile Serving Options: Whether it’s a quick and easy weeknight dinner, an impressive dish for brunch guests, or a flavorful contribution to a potluck, these tomatoes fit every occasion.
- Garden-Friendly Recipe: An excellent way to utilize an abundance of fresh tomatoes from your garden, regardless of their variety.
- Perfect Light Lunch: Serve them alongside a simple green salad for a wholesome and satisfying light lunch.
Essential Ingredients for Baked Stuffed Tomatoes
Crafting the perfect **vegan stuffed tomato** begins with selecting the freshest, highest-quality ingredients. Each component plays a crucial role in developing the rich, complex flavors of this dish:
- Whole Tomatoes: The foundation of our dish! For optimal results, choose large, ripe, and firm fresh tomatoes that are in season. Beefsteak tomatoes, substantial heirloom varieties, or large Roma tomatoes are excellent choices due to their size and shape, making them easy to stuff. San Marzano tomatoes are often a personal favorite for their rich flavor. Beyond their delicious taste, tomatoes are packed with Vitamin C and potassium, vital for boosting the immune system, and Vitamin K, calcium, and lycopene, which contribute to bone health. Their high fiber and water content also support digestive wellness.
- Quinoa: While some recipes opt for a rice mixture, I strongly recommend quinoa. This ‘superfood’ seed offers a superior texture and a significantly higher protein content compared to most grains, making the stuffing more satisfying and nutritious. Quinoa is also naturally gluten-free, aligning with our allergy-friendly theme.
- Mushrooms: To achieve that desirable ‘meaty’ umami flavor and a pleasant firm texture in the stuffing, shiitake mushrooms are an ideal choice. Their earthy notes enhance the overall profile, contributing to why these are truly the **best stuffed tomatoes**. If shiitake aren’t available, portobello or even common button mushrooms can be excellent substitutes, offering their own unique flavors.
- Onions: Any sweet white or red onion will provide a foundational aromatic sweetness to the stuffing. For a slightly different flavor, you could also experiment with leeks, fennel, or green onions.
- Garlic: Fresh garlic is indispensable for adding a pungent, aromatic kick that elevates the entire dish. For the best flavor, use a microplane grater or finely mince the garlic cloves. A pro tip: prepare your garlic at least 10 minutes before cooking to allow its healthy compounds to oxidize and fully develop their potent flavor.
- Greens: Finely chopped kale is an excellent choice for the stuffing as it holds up beautifully to the baking process without becoming mushy. Other robust greens like collard greens, Swiss chard, elephant kale, Russian kale, or even tender spinach can be used, offering flexibility and added nutrients.
- Fresh Herbs: Thinly sliced fresh basil adds a bright, aromatic finish that complements the tomatoes perfectly. Feel free to use fresh parsley, thyme, oregano, or any combination of your favorite herbs to customize the flavor profile.
- Spices: A generous sprinkle of salt and pepper directly into the hollowed-out tomatoes is crucial to prevent them from tasting bland, even with a flavorful stuffing. Italian seasoning, a blend of classic herbs, is incorporated into the filling to infuse it with a warm, savory, and herbaceous character.
- Nutritional Yeast: This magical ingredient is key to achieving a dairy-free ‘cheesy’ taste that is surprisingly authentic. A little goes a long way, transforming the savory stuffing. Beyond its flavor, nutritional yeast also offers beneficial fiber and is a fantastic source of Vitamin B12, making it a powerful addition to this **healthy vegan recipe**.
Selecting the Best Tomatoes for Stuffing
Choosing the right tomatoes is paramount for successful and delicious **stuffed tomatoes**. While almost any tomato can technically be stuffed, certain varieties and characteristics yield superior results. Here’s what to look for:
Size Matters: Larger tomatoes are generally much easier to work with when scooping out the pulp and filling with stuffing. This means tiny grape tomatoes or cherry tomatoes, while delicious in their own right, are not suitable for this particular recipe due to their small size and delicate nature.
Top Choices for Stuffing:
- Beefsteak Tomatoes: These are often the go-to choice due to their substantial size and sturdy walls. They hold their shape well during baking and offer a generous cavity for the filling.
- Heirloom Tomatoes: If you can find large heirloom varieties, they are fantastic. Their diverse colors and rich, complex flavors add a gourmet touch to your dish. Just ensure they are big enough to handle.
- Large Roma Tomatoes (Plum Tomatoes): While typically smaller than beefsteaks, very large Roma tomatoes can work well. They have less water content and a firm flesh, which helps them maintain integrity during baking.
- San Marzano Tomatoes: Often considered the gold standard for sauces, large San Marzano tomatoes are also excellent for stuffing due to their dense flesh and rich flavor.
Key Characteristics to Look For:
- Firmness: Opt for tomatoes that are still a bit firm to the touch. Overly soft or mushy tomatoes will break down too much during baking and won’t hold their shape.
- Uniform Size: If you’re baking multiple tomatoes, try to select ones that are similar in size. This ensures they cook evenly and are ready at the same time.
- Smooth Skins: Tomatoes with smooth, unblemished skins are generally easier to handle and present better.
- Stability: Some tomatoes have a rounded bottom and might wobble in the baking dish. Don’t worry if this is the case! You can easily cut a thin sliver off the bottom of each tomato to create a flat base, helping them sit upright and stable during the baking process.
Where to Find the Best Tomatoes:
Your first choice should always be what’s currently thriving in your garden or what’s available at your local farmers market. Tomatoes purchased directly from growers during their season (typically May through October in many regions) offer unparalleled freshness and flavor. Grocery store tomatoes labeled “locally grown” are another excellent option, often harvested closer to ripeness than those shipped long distances.
More Healthy Fresh Tomato Recipes
If your garden is overflowing with a bumper crop of tomatoes (it happens to the best of us, perhaps I planted a few too many!), after generously sharing with friends and neighbors, be sure to reserve plenty for yourself! You’ll want to try these other fantastic **Vegan Tomato Recipes** that celebrate the versatile deliciousness of fresh tomatoes:
- Zesty Tomato Salad with Balsamic Dressing
- Grain-Free Tabbouleh with Fresh Tomatoes
- Refreshing Summer Pasta Salad
- Vibrant Fresh Tomato Salsa
- Homemade Roasted Tomato Sauce
- Hearty Beans and Greens with Tomato
- Flavorful Roasted Cherry Tomatoes with Herbs
- Quick Flatbread with Tomatoes, Pesto, and Corn
How to Craft Perfect Baked Stuffed Tomatoes
Quick Tip for Quinoa: If you don’t have leftover cooked quinoa, it’s easy to make! Simply rinse ½ cup of dry quinoa thoroughly under running water. Transfer it to a small saucepan with 1 ½ cups of boiling water. Reduce the heat to low, maintaining a gentle simmer, and cook for about 15 minutes, or until all the water has been absorbed and the quinoa is fluffy.
The very first step to making these delectable **vegan stuffed tomatoes** is preparing the tomatoes themselves. Begin by carefully slicing off the tops of your chosen tomatoes, aiming for about a ¼-inch thickness. This creates an opening to access the inside. To efficiently scoop out the inner pulp, seeds, and excess liquid, a grapefruit spoon or a small paring knife works wonders, allowing you to hollow out the tomatoes while keeping their outer walls intact. Be gentle to avoid piercing the skin.
Decide what you’d like to do with the tomato tops. If you envision an elegant presentation, you can set them aside to use as decorative caps for your finished **baked stuffed tomatoes**. Otherwise, dice the tops along with the scooped-out tomato pulp. This diced tomato material will add moisture and concentrated tomato flavor to your stuffing, preventing waste and enhancing the overall taste. Discard only the seeds and any tough stem pieces.
If your tomatoes are a bit wobbly and don’t sit perfectly flat in your baking pan, simply slice a very thin piece off the bottom. This small adjustment will ensure they stand without wobbling, preventing any spills during baking. Most importantly, after scooping them out, place the tomatoes upside down on a plate. This critical step allows any remaining liquid to drain out, preventing your **stuffed tomatoes** from becoming watery and ensuring a perfectly crisp and flavorful result.
While your tomatoes are draining, take this time to meticulously prepare the remaining ingredients for the stuffing. This is your “mise en place” moment! The filling comes together quickly once the pan is hot, so having everything chopped, measured, and ready to go is key to a smooth cooking process. Finely dice the onion and mushrooms. For the garlic, either mince it finely with a knife or use a microplane zester to create a fine paste, which integrates beautifully into the filling.
Preheat a heavy skillet, ideally cast iron, over medium-high heat. Once hot, swirl in a tablespoon of olive oil. For an oil-free option, a splash of vegetable broth works just as well. Add your finely diced onions and mushrooms to the hot pan and sauté them. Cook until they soften and the mushrooms release their moisture and start to brown, which usually takes about 4-5 minutes. This step builds a rich, savory base for your **quinoa stuffing**.
Next, add the Italian seasoning, the reserved diced tomato pulp, and the minced garlic to the skillet with the sautéed onions and mushrooms. Continue to cook for another 30 seconds, stirring constantly. This brief cooking time is just enough for the garlic to become wonderfully fragrant and for the tomato pulp to begin to soften, enhancing the savory aroma of your **vegan filling**.
Now, it’s time to incorporate the heart of our stuffing. Add the cooked quinoa and the nutritional yeast to the pan with the sautéed vegetables. Stir everything together thoroughly, ensuring the quinoa is evenly coated with the flavors and the nutritional yeast is well distributed. Continue mixing until the entire mixture is heated through, which usually takes just a couple of minutes. The nutritional yeast will begin to melt slightly, contributing to the ‘cheesy’ texture and taste of the **plant-based stuffing**.
Once the quinoa mixture is heated through, turn off the heat. This is an important step to prevent overcooking the delicate greens and fresh herbs. Add the chopped kale (or other greens) and the fresh basil (or your chosen herbs) to the skillet. The residual heat from the pan will be enough to gently wilt the greens, preserving their vibrant color and fresh flavor. Toss everything together until the greens are fully incorporated and just slightly softened. This ensures a delightful textural contrast in your **healthy stuffed tomatoes**.
Stir the mixture thoroughly until all the ingredients are well incorporated and the greens have just begun to wilt. This versatile **vegan and gluten-free stuffing** is so incredibly flavorful that you might find yourself wanting to eat it straight from the pan – and I wouldn’t blame you, it’s THAT good! This adaptable filling can also be used to bake and stuff other vegetables like zucchini, bell peppers, large mushrooms, or even yellow summer squash, offering endless culinary possibilities.
Once your stuffing is ready, preheat your oven to 375°F (190°C). Place the drained, hollowed-out tomatoes upright in a small baking dish. Choose a dish that will hold them snugly, preventing them from tipping over during baking. Lightly sprinkle the inside of each tomato with a pinch of salt and pepper to enhance their natural flavor. Then, using a small spoon, generously fill each tomato cavity with the savory quinoa stuffing. Don’t be shy – stuff them as full as you can! If you happen to have any excess filling, don’t let it go to waste. Spoon it into the crevices between the tomatoes in the baking dish. This extra stuffing will bake up deliciously crisp alongside the tomatoes, adding another layer of texture and flavor to your **baked stuffed tomatoes**.
For an extra boost of savory, ‘cheesy’ flavor, you can sprinkle additional nutritional yeast over the tops of the stuffed tomatoes before baking, if desired. Place the baking dish into your preheated 375°F (190°C) oven and bake for approximately 25-35 minutes. The exact baking time will depend on the size and ripeness of your tomatoes. You’ll know they’re done when the tomatoes are tender and soft but still hold their shape beautifully, and the delicious filling is hot and develops a slightly crisp, golden-brown top. This ensures a perfect balance of textures in your **healthy stuffed tomatoes**.
Exciting Stuffed Tomato Variations
While the classic **Vegan Stuffed Tomatoes** recipe is delightful on its own, it also serves as a fantastic base for exploring a world of flavors. Here are some exciting variations to customize your stuffed tomatoes:
- GREEK STUFFED TOMATOES: Transport your taste buds to the Mediterranean! Follow the original recipe, but when you add the cooked quinoa, also incorporate one can of drained cannellini beans for extra protein and creaminess, ½ cup of chopped Kalamata olives for a briny punch, finely diced bell pepper for sweetness and crunch, and ¼ cup of fresh oregano for an authentic Greek aroma.
- ITALIAN STUFFED TOMATOES: Infuse your dish with classic Italian flavors. When adding the chopped tomatoes to the filling mixture, also stir in ¼ cup of pine nuts for a buttery texture, ¼ cup of toasted breadcrumbs for a delightful crunch, ¼ cup of dry white wine for a subtle acidic depth, and 2 tablespoons of miso paste (a secret ingredient for umami!) to boost the savory notes.
- MAIN COURSE STUFFED TOMATOES: To transform this side dish into a hearty, complete meal, follow the directions but include 1 cup of cooked lentils or your favorite beans (such as chickpeas or black beans) into the stuffing recipe. Make sure to use super large tomatoes to accommodate the extra filling and increase the cooking time by an additional 10 minutes to ensure everything is thoroughly heated and cooked through. These **quinoa stuffed tomatoes** become a satisfying meal all on their own.
- SPICY STUFFED TOMATOES: For those who love a kick, add some heat to your filling. Finely chop fresh jalapeños or serrano peppers (removing the seeds for less intense heat) and add them to the pan with the onions and mushrooms at the start of sautéing. You can also incorporate ½ teaspoon of red pepper flakes or ¼ teaspoon of cayenne pepper along with the Italian spices for a sustained warmth.
Meal Prep and Storage Tips for Stuffed Tomatoes
These **vegan stuffed tomatoes** are not only delicious fresh from the oven but also lend themselves beautifully to meal prepping, making healthy eating even easier. Here’s how to manage them:
- SERVING SUGGESTIONS: These versatile tomatoes can be enjoyed in various ways. Serve them as a light and refreshing lunch, an elegant and healthy side dish to complement any meal, or as a hearty **vegan main dish** that satisfies without being heavy.
- PREP AHEAD OPTIONS: To save time, you can prepare the stuffing mixture and hollow out the tomatoes in advance. Store the cooked stuffing separately in an airtight container in the refrigerator for up to 3 days. Keep the hollowed tomatoes covered in the fridge as well. When you’re ready to bake, simply stuff the tomatoes with the prepared filling and follow the baking instructions. Alternatively, you can complete the entire recipe, bake the stuffed tomatoes, and then store them covered tightly in the refrigerator for up to 3 days, ready for reheating.
- STORAGE AFTER BAKING: Store any leftover baked stuffed tomatoes in an airtight container in the refrigerator. They will remain fresh and delicious for up to 5 days.
- REHEATING: To reheat your pre-baked stuffed tomatoes, place them in a preheated 350°F (175°C) oven for about 20 minutes, or until they are thoroughly heated through and the filling is warm.
- FREEZING: The stuffing itself is quite freezer-friendly and can be made ahead and frozen in an airtight container for up to 3 months. However, when it comes to the tomatoes, freezing them (either raw or stuffed and baked) is not recommended. Tomatoes tend to become watery and lose their firm texture when defrosted, making them less appealing for stuffing. For the best results, it’s always ideal to use fresh tomatoes for this recipe.
Debra’s Pro Tips for Perfect Stuffed Tomatoes
Achieving the perfect batch of **baked stuffed tomatoes** is simple with a few insider tricks. Here are my top pro tips to ensure your dish turns out flawlessly every time:
- Don’t Skip the Drain! After scooping out the tomato pulp, always turn your hollowed-out tomatoes upside down on a plate to drain. This crucial step allows any excess liquid to escape. Skipping it can result in watery tomatoes and a soggy filling, compromising the texture and flavor of your dish. If you happen to forget this step and have already made your stuffing, don’t despair! Use a paper towel to carefully sop up any remaining liquid from the tomato cavities before filling them.
- Trim Wisely: When trimming a thin sliver off the bottom of your tomatoes to help them sit flat in the baking dish, be very careful not to cut all the way through. If you puncture the bottom, your delicious stuffing will leak out during baking, leading to a messy pan and a less satisfying result. Aim for just enough to create a stable base.
- Stuff Them Generously: This is where the magic happens! Don’t be timid when filling your tomatoes. Pack the stuffing in as full as you possibly can. The generous amount of hearty, flavorful filling is truly the best part of these **quinoa stuffed tomatoes**, ensuring every bite is bursting with taste and texture. The more stuffing, the better the experience!
More Healthy Stuffed Vegetable Recipes
If you love the concept of **healthy stuffed vegetables**, you’re in for a treat! This cooking method is a fantastic way to enjoy nutrient-dense meals that are bursting with flavor and often naturally plant-based and gluten-free. Explore these other delicious recipes to expand your repertoire of stuffed delights:
- Meaty Vegan Stuffed Zucchini Boats
- Flavorful Vegan Stuffed Peppers with Lentils
- Irresistible Gluten-Free Stuffed Mushrooms
- Hearty Stuffed Butternut Squash Recipe
Your feedback is incredibly valuable! Commenting on and rating recipes is one of the best ways to support your favorite food bloggers. If you tried this **vegan stuffed tomato recipe**, please consider leaving a five-star rating and a comment below to share your experience. Additionally, we’d love to see your culinary creations! Please share your photos on Instagram by tagging me @dkhealthcoach and using the hashtag #debraklein. Your shares inspire us!
📖 Recipe: Vegan Stuffed Tomatoes
Vegan Stuffed Tomatoes
Author: Debra Klein
These Vegan Stuffed Tomatoes are easy to make, deliciously sweet and savory too. Fresh tomatoes are stuffed with mushroom and quinoa and then baked to perfection.
Rating: 5 out of 5 stars (based on 44 votes)
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Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Main Course, Side Dish
Cuisine: American, Italian
Servings: 6
Calories: 113 kcal per serving
Ingredients
- 2 lbs tomatoes (beefsteak, large heirloom, or large Roma recommended)
- ¼ teaspoon coarse sea salt (for tomatoes)
- ¼ teaspoon black pepper (for tomatoes)
- ½ cup yellow onion, finely diced
- ½ cup shiitake mushrooms, finely diced
- ½ teaspoon coarse sea salt (for stuffing)
- 1 teaspoon dried Italian seasoning
- 6 cloves garlic, minced (or grated with a microplane)
- ¼ cup nutritional yeast
- 1 ½ cups cooked quinoa
- ½ cup kale, roughly chopped
- ¼ cup fresh basil, finely chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully cut off the top ¼ inch of each tomato. Using a grapefruit spoon or small paring knife, scoop out the insides, leaving the tomato walls intact. Sprinkle the inside of each tomato with a pinch of salt and pepper. Place the hollowed tomatoes upside down on a plate to drain while you prepare the filling. Roughly chop the scooped-out tomato pulp and the tomato tops, setting them aside to use in the stuffing.
- Heat a large skillet (preferably cast iron) over medium-high heat. Swirl in a tablespoon of olive oil (or vegetable broth for oil-free). Add the finely diced onions and mushrooms and sauté for about 4 minutes until softened and lightly browned.
- Sprinkle in the ½ teaspoon of sea salt and Italian seasoning, stirring well. Then, add the chopped tomato pulp and minced garlic. Cook for another 30 seconds, stirring constantly, until the garlic is fragrant.
- Add the cooked quinoa and nutritional yeast to the pan. Mix well until all ingredients are thoroughly combined and heated through.
- Turn off the heat. Stir in the chopped kale and fresh basil. Continue to mix until the greens are fully incorporated and gently wilted by the residual heat.
- Taste the quinoa mixture and adjust seasoning with more salt and pepper as desired.
- Place the drained tomatoes right side up in a baking dish that holds them snugly. Use a small spoon to generously fill each tomato cavity with the prepared stuffing. If you have any extra filling, spoon it into the spaces between the tomatoes in the dish.
- Bake for 25-35 minutes in the preheated oven. The tomatoes should be soft but hold their shape, and the stuffing should be hot and slightly crisp on top. Larger tomatoes may require a few extra minutes.
- Serve warm or at room temperature. Enjoy your delicious Vegan Stuffed Tomatoes!
Notes
- Storage: Store leftover baked stuffed tomatoes in an airtight container in the refrigerator for up to 5 days.
- Reheating: To reheat, place them in a preheated 325°F (160°C) oven for about 15-20 minutes, or until heated through.
Nutrition Information (per serving)
Calories: 113kcal | Carbohydrates: 20g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 307mg | Potassium: 579mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1879IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 2mg
The nutrition calculations provided here are estimates based on online tools. To ensure the most accurate nutritional information for this recipe, it is recommended to calculate values using the exact ingredients and brands you use. You are ultimately responsible for verifying the accuracy, completeness, and usefulness of any nutritional information.
Did you make this recipe?
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