Stuffed Tomatoes
Ingredients
- 2 tbsp olive oil
- Pinch of chili flakes
- 1/2 onion, small diced
- 2 cloves garlic, minced
- 2 cups cooked brown rice
- 1 cup cremini mushrooms, diced
- 4 vegan hot Italian sausages
- 1/2 cup parsley, chopped
- 1 tbsp oregano
- Sea salt and cracked pepper
- 5 large tomatoes
Preparation
Slice off the top 1/2 inch of each tomato and set aside. Use a sharp-edged spoon to scoop out the inside of the tomatoes, being careful not to pierce the flesh. Reserve 1 cup of tomato flesh and cut it into small pieces. Season the inside of the tomatoes with salt and turn them upside down to drain.
Preheat the oven to 350°F (175°C) and grease a baking dish that fits the tomatoes.
Heat a pan with olive oil and chili flakes. Add the diced onion and minced garlic, and cook until fragrant.
Add the diced mushrooms to the pan and cook them down.
Crumble the vegan hot Italian sausages into the pan using a wooden spoon. Season with salt and cracked pepper. Cook until the sausages start to brown.
Transfer the sausage and mushroom mixture to a bowl and add the reserved tomato flesh, oregano, parsley, and cooked brown rice. Gently stir to combine. Check for seasoning.
Spoon the mixture into the hollowed-out tomatoes, filling them up to the top to create a little mound for the tomato cap to sit on. Avoid packing the mixture too tightly to prevent the tomatoes from splitting.
Place the stuffed tomatoes in the greased baking dish and bake for 45 minutes.
Serve the stuffed tomatoes with garden greens and corn on the cob.