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Vegan stuffed tomatoes with creamed spinach

Vegan Stuffed Tomatoes With Creamed Spinach

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. 
Course Main Course
Cuisine Vegan
Keyword appetizer, creamed spinach, Dinner, easy, Gluten free, Oil free, party food, rice, stuffed tomatoes, tomatoes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 172kcal
Author Maria Gureeva


  • 1/2 cup white rice or any other rice of choice
  • 8 large tomatoes
  • 1 cup cashew nuts soaked overnight, drained and rinsed
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 1 cup water
  • 1/2 tsp salt
  • 7 oz spinach


  • 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. 


Calories: 172kcal | Carbohydrates: 22g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 178mg | Potassium: 689mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3840IU | Vitamin C: 33.6mg | Calcium: 53mg | Iron: 2.3mg