Take advantage of the abundance of seasonal produce and fresh tomatoes with this recipe from the Storecupboard Vegan cookbook. Serve with seared tofu and fresh greens for a summer-ready dinner.
What you need:
4 large tomatoes
1 tablespoon olive oil
2½ cups chopped mixed vegetables (such as broccoli, carrots, onions)
½ cup vegan pesto, divided
⅔ cup cooked quinoa
½ teaspoon salt
1 tablespoon balsamic vinegar
¼ teaspoon black pepper
What you do:
- Preheat oven to 350 degrees. Slice tops off tomatoes (and set aside), remove flesh with a spoon, and cut flesh into smaller pieces. In an oven-proof baking dish, place tomatoes and set aside.
- In a wok over medium heat, warm oil. Add vegetables and cook for five minutes. Add ¼ cup pesto, stir, add quinoa and tomato flesh, and then cover and cook for five more minutes, stirring occasionally. Add salt, balsamic vinegar, pepper, and remaining pesto, and stir.
- Generously fill tomatoes in baking dish with pesto mixture, cover with tomato tops, and bake for 30 minutes. Remove from oven and let cool for five minutes before serving.