In this recipe you’ll learn to make roasted vegan stuffed tomatoes that are dressed with garlic cashew cream. It’s a satisfying weeknight meal to get on your table that tastes as fabulous as it looks!
I’ve mentioned in a few posts that my husband and I had decided to embrace the vegan lifestyle about six months ago. Several of you said that you wanted to hear more! We both have always been health conscious and for the most part our diets were already filled with good food. Since the kids are grown we haven’t been to a fast food establishment in years, other than to satisfy my cravings for an occasional Chick-fil-A waffle fry run;-).
We work out (although he’s more dedicated) and take supplements. We have tried to stay away from processed foods as much as possible. So both of have been surprised that our bloodwork hasn’t been as good as it should be and we really do not want to go down the medication train. That, and our love for animals clinched our decision to adopt a vegan lifestyle. Disclaimer* I am not a medical expert, trained dietician or professional chef and am just going to be sharing some delicious vegan food from time to time.
I’ve been experimenting pretty much nightly with new recipes. Some have been massive fails in terms of how they look, others photograph beautifully! But one thing that they do have in common is that vegan food can be delicious, satisfy and filling! These vegan stuffed tomatoes fit the bill for all of that.
These vegan stuffed tomatoes can be made as a main course, or for lunch and served over microgreens or topping a salad. This meal ticks a lot of dietary restriction boxes in that it is gluten free and soy free as well. The main “stuffing” ingredient is brown rice which is healthy and a good carb.
I find that a good sauce can take tasty meals to a new level and contrary to Julia Child’s rich French sauces, they can be nutritious! These vegan stuffed tomatoes are topped with a tasty cashew cream sauce. Feel free to grab that part of the recipe only and use on other vegan dishes!
First you’ll want to soak your raw cashews for at least a couple of hours by covering with water. I make cashew cream often and prefer to soak overnight in a covered glass bowl in the fridge.
Then blend in your food processor and set in the fridge until ready to serve.
After making the vegan cashew cream sauce you’ll be cooking your brown rice on the stovetop according to package directions. Then add the basil, shallot and oregano and season to taste.
While the rice is cooking, hollow out tomatoes by making a conical cut at the stem, then scooping out the seeds and some of the pulp with a spoon.
Preheat oven to 350° F and place the scooped tomatoes into a large (I prefer glass) baking dish.
Scoop mixture into tomatoes until just full. Cover with foil and bake covered for about 20 minutes.
Uncover and bake for an additional 15 minutes until soft and juicy. Your vegan stuffed tomatoes will smell so good at this point!
Then you’re ready to serve on microgreens with the vegan garlic cashew cream on top. YUM…it’s so delicious!
Not a fan of tomatoes? Use your choice of peppers as a substitute! You can also make ahead of time as separate components and store (roasted tomatoes, cashew cream, microgreens), covered in the fridge for up to 2 days. Then just stuff and heat the vegan stuffed tomatoes in the oven before serving. You may want to make my VEGAN CHOCOLATE CHIP COOKIES for dessert!
Stuffed Roasted Tomatoes with Garlic Cashew Cream
- 6 large tomatoes about 12 oz/300g each
- 1 c/190g brown rice
- 1 large/100g shallot about ¾ c minced
- 1 ½ tbsp/5g fresh oregano leaves
- 3 tbsp/8g fresh basil leaves
- ½ tsp/3g salt
- ½ tsp/1g ground pepper
- Garlic Cashew Cream:
- 1 c/130g raw cashews
- 2 tbsp/30ml lemon juice
- ½ tsp salt
- 2 tsp/4g lemon zest
- 3 cloves/15g garlic
- To serve:
- 2 c/90g loosely packed microgreens
- Make cashew cream:
- Soak cashews in hot water for at least 2 hours, or overnight in cold water (in the fridge).
- Drain cashews. In a blender, combine cashews with ½ c/120ml cold water, lemon juice, and salt.
- Blend on high for 2-3 minutes until smooth and creamy.
- Add lemon zest and garlic cloves. Blend for a further minute until desired texture is reached.
- Cover and set in fridge until ready to serve.
- Make tomatoes:
- Cook brown rice with 1 ½ c/360ml water in a medium saucepan over med-low heat until all liquid is absorbed* about 15 minutes.
- While rice is cooking, hollow out tomatoes by making a conical cut at the stem, then scooping out the seeds and some of the pulp with a spoon. Save the pulp to use for a pasta or pizza sauce.
- Preheat oven to 350° F/175C. Place tomatoes in a large baking dish.
- Minced shallot. Chop basil and oregano.
- Combine rice with minced shallot, basil, oregano, salt, and pepper. Toss thoroughly.
- Scoop mixture into tomatoes until just full. Cover with foil.
- Bake covered for 20 minutes. Uncover and bakes for a further 15 minutes, until soft and juicy.
- Serve on microgreens with garlic cashew cream on top.
- Can be stored as separate components (roasted tomatoes, cashew cream, microgreens), covered in the fridge for up to 2 days. Heat tomatoes in the oven before serving.
P.S. I do not know at this point if our blood chemistry has improved, but I’ll update you soon. I DO KNOW that we don’t miss animal products, feel so much better and have plenty of energy. If you have any questions for us please leave them in the comments below…