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+ servings
Vegan stuffed tomatoes with creamed spinach

Get the Recipe: 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. 
5 from 1 vote

Ingredients

  • 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

Instructions 

  • 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