Stuffed Tomatoes with Vegan Sausage and Rice
Ingredients
- 2 tbsp olive oil
- Pinch chili flakes
- 1/2 onion small diced
- 2 cloves garlic minced
- 2 cups cooked brown rice
- 1 cup cremini mushroom diced
- 4 vegan hot Italian sausage
- 1/2 cup parsley chopped
- 1 tbsp oregano
- Sea salt and cracked pepper
- 5 large tomatoes
Preparation
Slice 1/2 inch top off tomato. Set aside.
Use a sharp edged spoon to scoop out inside being careful not to pierce the flesh.
Reserve 1 cup of flesh and cut into small pieces.
Season inside the tomato with salt and turn upside down to drain.
Preheat oven to 350.
Grease a baking dish that fits your tomatoes.
Heat pan with olive oil and chili flakes.
Add onion and garlic and cook until fragrant.
Add mushrooms and cook down.
Add in sausage, breaking apart with a wooden spoon.
Season with salt and cracked pepper.
Cook until sausage starts to brown.
Transfer sausage mushroom mix to a bowl and add tomato flesh, oregano, parsley, rice and gently stir to combine.
Check for seasoning.
Spoon mixture into tomato up to the top creating a little mound for tomato cap to sit on.
Don’t pack it in otherwise tomato will split.
Bake for 45 minutes.
Serve with garden greens and corn on the cob!