Delicious, versatile and easy to prepare. Our chef Michi has conjured up vegan stuffed tomatoes with quinoa and spinach. This recipe can also be ideally integrated into your juice cleanse preparation and post-processing as well as into a healthy everyday diet. You can find out how to prepare this delicious meal yourself in this article. As always, you will also find the video for the recipe at the bottom of the article. Have fun cooking it yourself!
Ingredients (2 portions):
2 large beef tomatoes
60g quinoa
100g spinach
½ clove of garlic
½ handful of black olives (approx. 8 pieces)
½ tsp salt
½ tsp pepper
1 tsp oregano
1 tsp olive oil
Grated vegan parmesan cheese
Preparation:
First preheat the oven to 180 °C. Then cut the top off the two tomatoes and set aside for later. Carefully scoop out the tomatoes with a knife and spoon. Rinse the quinoa under cold water and cook according to the instructions on the packet for 10-15 minutes. Then cut the garlic into small cubes and sauté in a little olive oil. Wash the spinach thoroughly and add it to the pan. Steam the spinach over a low heat until it is cooked. Pit the olives, cut them into small pieces and then mix them well with the spinach and quinoa. Spread the vegan Parmesan cheese on top and season everything with salt, pepper and oregano. Fill the tomatoes with the spinach and quinoa mixture. Place the tomatoes on a baking tray lined with baking paper. A round one works very well here to prevent the tomatoes from tipping over. Finally, place the lid on the tomatoes and place in the oven for approx. 15 minutes.
Caution: If the tomatoes are in the oven for too long, they will break apart.
Nutritional values (per portion):
249 kcal
25g carbohydrates
8g protein
12g fat
Recipe video: