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Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating)

Before you jump to Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

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Cold water fish are good if you want to be in a better mood. Cold water fish such as tuna, trout and wild salmon are rich in DHA and omega-3s. Omega-3 fatty acids and DHA are two things that truly help the grey matter in your brain work a lot better. It’s true: consuming a tuna fish sandwich can earnestly raise your mood.

So you see, you don’t need to consume all that junk food when you wish to feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to stuffed tomatoes (vegan/vegetarian/clean eating) recipe. To cook stuffed tomatoes (vegan/vegetarian/clean eating) you need 17 ingredients and 3 steps. Here is how you achieve it.

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

Here is how you achieve that. These vegan stuffed tomatoes are filled with a rice and veggie mixture and topped off with a bit of vegan cheese. Learn about The Spruce Eats' Editorial Process. Here is how you achieve it. Here is how you achieve that.

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