Vegan Spinach-Stuffed Tomatoes Recipe

About this recipe

A delightful vegan twist on stuffed tomatoes, filled with a creamy spinach mixture and baked to perfection. Perfect for a wholesome and satisfying dinner.

Ingredients

• 100 g Baby Spinach
• 500 g Pluckk Organic Hybrid Tomatoes
• 50 g On1Y Onion Powder
• 100 g Zoff Garlic Powder
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 500 ml Conscious Food Cold Pressed Coconut Oil

Instructions

1. 1. Preheat the oven to a medium heat setting.
2. 2. Cook spinach according to the package directions, then squeeze out any excess water and transfer it to a large bowl.
3. 3. Meanwhile, slice 1/4 inch off the top of each of the 4 large tomatoes. Use a spoon to carefully scoop out the pulp, removing the seeds but leaving the outer skin intact.
4. 4. Add 1 teaspoon of onion powder, 3/4 teaspoon of garlic powder, 1/8 teaspoon of salt, and 1/4 teaspoon of ground black pepper to the bowl with the spinach. Mix well to combine.
5. 5. Divide the spinach mixture evenly among the hollowed-out tomato shells, pressing it down gently to fill each one.
6. 6. Top each stuffed tomato with 1 teaspoon of coconut oil.
7. 7. Place the stuffed tomatoes in a baking dish and add just enough water to cover the bottom of the dish.
8. 8. Bake the tomatoes in the oven for about 10 minutes, or until the tomatoes are tender and the filling is heated through.
9. 9. Remove from the oven and let cool slightly before serving. Enjoy your vegan spinach-stuffed tomatoes!