Vegan stuffed tomatoes with creamed spinach! This healthy appetizer or dinner idea is served with rice and a garlicky, umami and completely dairy-free spinach filling that's a great way to add more vegetables to your diet. Gluten-free and oil-free.
Cook the rice according to instructions on packaging and preheat the oven to 180 degrees C/350 F.
Prepare the creamed spinach. Add the cashews to a blender or food processor together with the garlic, lemon juice, apple cider vinegar, water and salt.
Add the spinach to a non-stick saucepan and cook for 1-2 minutes, until wilted. Then, pour in the cashew 'cream' and cook for around 1 minute more.
Once the rice is cooked, remove the tops from the tomatoes and scoop out the pulp (this can be used to make tomato juice or salads). Place them on a sheet of baking paper.
Fill around 1/2 of each tomato with the cooked rice. Then, layer on the creamed spinach. Bake in the oven for around 30-40 minutes. Serve immediately, or leave in the fridge in an airtight container for up to 3 days.