Vegan Recipes - Side Dishes

Spinach Stuffed Tomatoes

By Cynthia Mosher

I made this on a "empty the pantry day" when I had just a few ingredients and wanted something different. Everyone loved it!

Ingredients:

4 large ripe tomatoes
4 cups of chopped fresh spinach or one 10 ounce package frozen spinach
1 cup vegan cottage cheese
1/4 cup vegan Parmesan
1/2 cup bread crumbs
dried oregano
salt and pepper

Directions:
Heat oven to 400 degrees. Lightly brush a baking dish with olive oil. Set aside.

Slice the tops off of the tomatoes. Remove pulp and seeds. Remove seeds from pulp and discard.

In a bowl combine the pulp, spinach, cheeses, and bread crumbs. Add oregano, salt and pepper to taste. Fill each tomato and place in the baking dish. Cover with foil without sealing and bake until set, about 20-30 minutes. Uncover and brown the tops.

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