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Roasted stuffed tomatoes that are filled to the brim with a flavorful mixture of pesto quinoa and fresh spinach. Vegan, dairy-free, and gluten-free.
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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! 
Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 237kcal
Author Stacey Eckert

Equipment

  • 2 Medium Sauce Pans
  • Large Saute Pan
  • Blender
  • Medium Casserole Dish

Ingredients

  • 6 large beefsteak tomatoes (seeds and membranes removed)

Pesto Sauce

  • 2 cups fresh basil leaves loosely packed (save a few for garnish)
  • ½ cup raw cashews (or sunflower seeds)
  • 1 small garlic clove
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice (1 large lemon)
  • ¼ tsp salt (add more to taste)
  • ⅛ tsp black pepper
  • ⅓ cup unsweetened almond milk

Filling

  • 3 cups cooked quinoa (1 cup uncooked)
  • 1 medium red onion diced
  • 4 medium garlic cloves minced
  • 2 tsp Italian seasoning
  • 5 oz fresh spinach
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions

  • Preheat the oven to 375 degrees.
  • Put the cashews in a medium saucepan and cover by 1-inch of water. Bring it to a boil and let it cook for 10 minutes. Drain any excess water and set aside.
  • Cook the quinoa according to package instructions in a medium saucepan.
  • While the cashews and the quinoa are cooking, saute the diced onions in vegetable broth or oil in a large pan over medium heat for 10 minutes or until they are soft and translucent.
  • Add the fresh basil, cashews, garlic, lemon juice, nutritional yeast, almond milk, salt, and pepper to a small blender cup and blend until it’s smooth and creamy.
  • Once the onions are soft, add the minced garlic and Italian seasonings to the pan, stir, and let it cook for a few minutes.
  • Add the fresh spinach, cooked quinoa, and the pesto sauce to the pan with the onions and garlic. Stir to combine the filling so the sauce coats the quinoa and let it cook for a few minutes or until the spinach starts to wilt.
  • Cut the top of the tomatoes. Use a grapefruit spoon (with a serrated edge) to gently slip into the tomatoes and scoop out all the seeds and membranes. Be careful not to break through the tomato skin and make a hole.
  • Spoon the filling into each tomato up to the top and put the tops back on.
  • Add a little bit of water into the bottom of a medium casserole dish to stop the tomatoes from sticking to the bottom. Place the stuffed tomatoes in the baking dish and then bake it for 30 minutes or until the skin starts to blister.
  • Carefully remove the tomatoes from the oven and let it cool for a few minutes before you garnish with fresh basil.

Notes

  • Use large tomatoes so you have lots of room for the filling.
  • If you use a jar of pesto, just mix it with the cashew cream.
  • Use fresh basil, not dried. 
  • Store the leftover tomatoes in an airtight container in the fridge for 3 days. You can freeze the filling, but don't freeze the whole tomato.

Nutrition

Serving: 1tomato | Calories: 237kcal | Carbohydrates: 36g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 231mg | Potassium: 912mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4183IU | Vitamin C: 37mg | Calcium: 113mg | Iron: 4mg