Pesto Quinoa Stuffed Tomatoes

Vegan Stuffed Tomatoes are filled with a vibrant and flavorful mixture of creamy pesto, fluffy quinoa, and fresh spinach and then baked until tender! These tomatoes are great for an easy weeknight meal or they make a beautiful presentation for a special occasion!

If you're only eating tomatoes in a salad, you're missing out! Tomatoes are such a versatile ingredient and they can be enjoyed in so many tasty ways. Vegan stuffed tomatoes are so easy to make, they taste delicious, and it's a beautiful presentation.

Vegan stuffed tomatoes are very similar to vegan stuffed peppers, except roasted tomatoes have a sweeter flavor and a more delicate texture than bell peppers do.

These tomatoes are stuffed with flavorful pesto quinoa and fresh spinach before being roasted just until the tomato skin starts to blister. Every bite is incredibly delicious! 

This is a simple and super satisfying recipe that you can make for dinner any night of the week or for a special occasion.

Related Recipe: Zesty Tofu Taco Stuffed Tomatoes

Why You'll Love This Recipe

• It's a unique way to enjoy tomatoes!
• It's a super flavorful and colorful meal.
• It's customizable so you can easily add veggies or beans for extra plant-based protein!

Ingredients & Substitutions

• Tomatoes - Pick out large tomatoes that are uniform in size so they cook at the same pace. You could also stuff bell peppers with this filling.
• Basil - Fresh basil is a must for this recipe to make the sauce.
• Cashews - This is what makes the sauce creamy! Instead of cashews, you can substitute 1:1 raw sunflower seeds. 
• Garlic - Fresh garlic adds so much flavor! If you want to use dried, start with ½ teaspoon and add more to taste.
• Nutritional Yeast - This adds a delicious cheesy flavor to the sauce!
• Lemon - Fresh lemon juice elevates the flavors!
• Almond Milk - You can use any plant milk you like as long as it's unsweetened and plain flavor (no vanilla).
• Quinoa - This is the main ingredient in the filling! You can also use brown rice, couscous, farro, or cauliflower rice (low-carb option) instead. 
• Onion - Use your favorite variety of onion. Shallots would be delicious too!
• Dried Seasonings - Italian seasonings add so much flavor!
• Spinach - Fresh spinach adds a pop of color to the recipe! You can also use thinly sliced kale, swiss chard, or collard greens instead. If you use frozen spinach, make sure it's drained well.

How to Make Vegan Stuffed Tomatoes

Step 1 - Soak or boil the cashews and cook the quinoa according to the package instructions.

Step 2 - Meanwhile, saute the onions in a large pan until they're soft and translucent.

Step 3 - Next, make the basil cream sauce. Add the fresh basil, cashews, garlic, lemon juice, nutritional yeast, almond milk, salt, and pepper to a small blender cup and blend all the ingredients until it's smooth and creamy.

Step 4 - Add the garlic and Italian seasonings to the pan with the cooked onions and let it cook for a few minutes. Add the fresh spinach, cooked quinoa, and the sauce. Stir to combine the filling and let it cook for 2-3 minutes or until the spinach starts to wilt. 

Step 5 - While the filling is cooking, prep the tomatoes. Slice the top off and scoop out the seeds and membranes from each tomato and put it into a small bowl. (Check the FAQ section for ways to use the leftover tomato seeds and membranes.)

Step 6 - Spoon the filling into the tomatoes. Put the tomato tops back on top and then bake it for 30 minutes or until the skin starts to blister.

Recipe Variations

These stuffed tomatoes are absolutely delicious just as they are but you could also try the following variations. 

• Use Roasted Cherry Tomatoes - Instead of stuffing the tomatoes, mix one pint of roasted cherry tomatoes with the basil quinoa filling, and 1 can of white beans (rinsed and drained) for a hearty meal.
• Add Vegan Parmesan Cheese - Sprinkle shredded vegan cheese (I love Violife vegan parmesan) on top of each tomato before you put the top on and bake it. 
• Stuff Other Vegetables - Instead of stuffing tomatoes, you could stuff bell peppers, zucchini boats, or portobello mushroom caps with the filling. 
• Stuffed Pasta - Dice the tomatoes and add it to the filling and then use it to stuffed shells, manicotti, or cannelloni. Cover the pasta with 2-3 cups of marinara and bake it at 350 degrees for 30 minutes. 

Serving Suggestions

I like to serve a big salad along with a tray of roasted veggies with these vegan stuffed tomatoes. All of these vegan side dishes would be tasty options. 

• Roasted Maple Dijon Brussels Sprouts
• Lemon Garlic Asparagus
• Roasted Garlic Radishes
• Lemon Turmeric Roasted Cauliflower

Storage Instructions

Store the stuffed tomatoes in an airtight container in the fridge for up to 3 days. 

You can freeze the filling, but I wouldn't freeze the whole stuffed tomatoes because the texture of the tomatoes will change once defrosted. When you're ready to use the filling with fresh tomatoes, put it in the fridge to thaw overnight.

Frequently Asked Questions

Expert Tips

• Pick out large ripe beefsteak tomatoes, vine-ripened tomatoes, or heirloom tomatoes that are uniform in size because you need a big tomato with a large cavity to stuff and you want them to cook evenly.
• If you're short on time, you can use a jar of vegan pesto. It will turn out just as delicious! I often use this organic vegan pesto instead to save time. Blend the cashews with almond milk, lemon juice, salt, and pepper and stir in the pesto to make the sauce.
• Use fresh basil! Dried basil won't work for this recipe. 

Want More Vegan Tomato Recipes?

• Vegan Zucchini Tomato Bake
• Vegan Pasta Bake
• Sun-Dried Tomato Hummus Pasta
• Dairy Free Tomato Soup