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Stuffed Roasted Tomatoes with Garlic Cashew Cream

Categories: vegan, gluten free, soy free, main dish, summer, lunch Serves: 4-6 Total Time: 3 hours Rest Time: 2 hours or overnight Cook Time: 35 minutes Active Time: 25 minutes


  • 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


  • Directions
  • 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.


*For extra flavor you can also cook the rice in vegetable stock with a pinch of salt.