Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, stuffed tomatoes (vegan/vegetarian/clean eating). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have stuffed tomatoes (vegan/vegetarian/clean eating) using 17 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating):

1. Prepare 8 Tomatoes (cut off tops and spoon out seeds)
2. Take 200 gms Broccoli (finely chopped)
3. Prepare 1 Medium Zucchini (grated)
4. Take 300 grms Canned Chickpeas
5. Get 20 gms raw lentils (cooked to packet instructions)
6. Prepare 50 gms raw quinoa (cooked to packet instructions)
7. Make ready 1 Medium Onion (finely chopped)
8. Prepare 1 Garlic Clove (crushed)
9. Take 1 tbs Olive Oil
10. Get 3 gms Parmesan Cheese (I used Vegan Parmesan)
11. Take 60 gms Feta Crumbled (I used Vegan coconut Feta)
12. Prepare The Spices/Herbs
13. Prepare 1 tsp Sweet Paprika
14. Make ready 2 tsp Salt
15. Prepare 1 tsp Ground Black Pepper
16. Make ready 1 tsp Chili Flakes
17. Make ready 3 tsp Dried Oregano

Instructions to make Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating):

1. Cook the lentils and quinoa as per packet instructions. Drain well.
2. In the meantime preheat oven to 180°C. Spray a non-stick saucepan with olive oil and heat. Add onion, garlic and Oregano, Paprika & Chili Flakes. Stir and cook until onion is soft. Add the broccoli and cook until soft. Remove from heat and break up broccoli into fine pieces. Add the cooked quinoa, zucchini, cooked lentils, chickpeas, Parmesan and feta. Season with salt and pepper and stir to combine.
3. Cut a thin slice off the top of the tomatoes, keeping the tops. Hollow the tomatoes using a teaspoon. Fill the tomatoes with the broccoli mixture and press down firmly. Top with cheeses and replace tops. Bake for 20 minutes. Serve

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