Vegan Stuffed Tomato

This recipe is simple and inexpensive, and very impressive in taste!


120 minutes





To make a dinner for that special someone, this vegan stuffed tomato recipe is a great choice!


  • olive oil
  • 1 cup chopped leeks
  • 2 cups grated carrots
  • 1/2 cup chopped pitted olives
  • 1 cup chopped mushrooms
  • salt and black pepper to taste
  • 2 cups water
  • 2 cups Moroccan couscous (durum wheat semolina)
  • 1 teaspoon vegetable margarine
  • 1 sprig of fresh parsley, chopped
  • 1 tablespoon fresh or dried thyme and oregano
  • 10 small red tomatoes


  1. Heat 1 drop of olive oil over medium heat and saute the leek well.
  2. Add the carrot, the olives and the mushroom and saute for about 5 minutes.
  3. Season with salt and pepper to taste, add the water and boil until the carrot softens.
  4. Off the heat, add the ocouscouse and mix very well.
  5. Add the remaining ingredients, cover and set aside until the beans are hydrated.
  6. Cut a cap on the stem end of the tomatoes and scoop out the seeds with a teaspoon.
  7. Season with salt and olive oil and fill with the mixture.
  8. Arrange in a baking dish, drizzle with olive oil and bake in a preheated medium oven (200 ºC) for about 20 minutes or until heated through.


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