Skip the tortillas and taco shells and make tacos—Stuffed tomatoes! This quick and easy stuffed tomato recipe is fresh and delicious! Welcome to Summer’s Fresh Produce Vegan Taco Tomatoes!
I found these beautiful, large greenhouse tomatoes when I went to the farmer’s market. Immediately, I considered the possibility of staffing them. Initially, I planned on making tacos, so I made my favorite lentil taco meat and stuffed tomatoes with vegan toppings. I love this stuffed tomato recipe, and I’m looking forward to using tomatoes in different ways this summer!
Jump:
Although I love all kinds of tacos, I always eat them with corn or flour tortillas or put all my taco ingredients in a vegan taco salad. Today, however, my love for tomatoes has sent me in a different direction. Maybe it’s because spring has finally arrived, or I was tempted to stuff them with the giant tomatoes beckoning me.
Ingredients for Taco Stuffed Tomatoes
- Dry brown lentils: Brown lentils (sometimes called “Spanish Perdina” lentils) are tan, lens-shaped lentils known for their quick-cooking nature and high protein content. Light to dark tanish-brown with green highlights. Approx 3/16″ diameter. Nutty, creamy and firm.
- Vegetable Broth: I buy a lot of organic vegetable broth at Costco.
- Rotel Tomatoes: Rotel tomatoes are canned with green chiles, citric acid, and Mexican spices such as cilantro, cumin, ancho chili powder, and coriander. They have a smoky heat and come in a few different varieties, including mild and spicy versions.
- White Onion: They have a sharper and tastier flavor than yellow onions. They tend to be more tender and have a thinner, more papery skin. They can be cooked just like yellow onions, but we like to mince them and add them to raw salsas and chutneys.
- Taco Seasoning: I love Whole Foods Organic Taco Seasoning which comes in the packet.
- Garlic: I like to use fresh garlic cloves whenever possible.
- Jalapeño: When cooking with jalapeños, always wear gloves to prevent burns from hand or eye contact. Removing the seeds and veins from the jalapeño reduces its spiciness.
- Large tomatoes: I use large hot house tomatoes, cored
- Avocado: Add avocado creaminess to stuffed tomato recipes.
- Lettuce: I used romaine leaves on the bottom of each tomato instead of the inside of the tomato like in tacos.
- Vegan Sour Cream: I make vegan sour cream with cashews, but there are options in the recipe for nut-free alternatives.
- Lime: I serve lime wedges on the side to squirt on top of the stuffed tomatoes.
- Coriander: Cilantro adds a freshness to taco-stuffed tomatoes.
- Classic Tajine Chili Lime Seasoning: Tajine Classico Chili Lime Seasoning A unique blend of pepper, lime and sea salt.
Taco stuff replaces tomato ingredients
- If brown lentils are not available, use green lentils. However, don’t use red lentils, which tend to be bland.
- If you don’t have vegetable broth, I like to mix in yindu with water.
- Use canned tomatoes with green chilies instead of Rotel tomatoes.
- Try using yellow or red onions instead of white onions.
- To replace fresh garlic, try garlic flakes, also called dehydrated (or dried) minced garlic; Use ½ teaspoon of garlic flakes in place of each clove. Garlic Cloves: Use ¼ teaspoon of garlic cloves in place of each clove. Garlic Powder: Use ⅛ teaspoon of garlic powder in place of each clove.
- Serrano peppers are often used to replace jalapenos.
- Instead of large tomatoes, opt for red bell peppers to fill the lentil taco meat.
- Guacamole is a great alternative to avocado.
- Choose your favorite greens to replace the romaine lettuce.
- Choose a store-bought vegan sour cream, or use the nut-free options provided in Vegan Sour Cream Recipes.
- Bottled lime juice is an excellent alternative to fresh lime.
- For those who don’t care for cilantro, try parsley or skip cilantro.
- Another way to garnish tomatoes is with chili powder.
How to Make Taco Stuffed Tomatoes
Prepare lentil taco meat according to directions. Then, using a paring knife, remove the core of each tomato and slice each tomato into 8 pieces, being careful not to cut the tomato.
Place a large romaine lettuce leaf on a plate and place chopped tomatoes on each leaf. Using a ½ cup dry measuring cup, scoop ½ cup more lentil taco meat into the center of each tomato.
Add avocado chunks, jalapeño rings, dollops of vegan sour cream and sprinkle with Tajin Classico Chili Lime Seasoning. Next, add a few cilantro leaves for added garnish and flavor.
Additional topping suggestions
- Vegan Nacho Cheese Sauce
- Vegan cheese
- the salsa
- Square tomato
- green onion
- Guacamole
- black beans
- Pinto beans
- Crushed nacho chips
Recipe FAQs
The best large tomatoes are beefsteak, hussinator, pineapple and mortgage tomatoes.
Beefsteak tomatoes are the largest cultivated tomatoes, with a fleshy texture and intense, classic-tomato flavor. They are usually red or pink, and some varieties of beefsteak tomatoes produce purple, black or yellow fruits.
The Brandywine tomato is a large heirloom tomato famous for its wonderful fresh sweet flavor. These tomatoes have a nicely balanced sweet-tart flavor that can turn apples on
advice
- When chopping tomatoes, cut gently around the stem about ¼ inch down. Then gently pull from the center of the tomato.
- Cut each tomato into 8 wedges, but only ¾ of the way through the tomato.
- Gently pull the sides open to make room for adding the lentil taco meat.
- This recipe makes 2 servings, but the lentil taco meat recipe is big enough to make 12 servings, so cut the recipe in ¼ if only serving 2. Or, freeze extra taco meat for up to 3 months.
- I recommend using Super Cube To freeze lentil meat in 1 cup servings.
Next time you want tacos, skip the tortillas and make Taco-Stuffed Tomatoes.
Try this delicious vegan recipe
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📖 Recipe
Taco Stuffed Tomatoes
Skip the tortillas and taco shells and make tacos—Stuffed tomatoes! This quick and easy stuffed tomato recipe is fresh and delicious! Welcome to Summer’s Fresh Produce Vegan Taco Tomatoes!
instructions
Taco Stuffed Tomatoes
Core the tomatoes using a paring knife, and cut each tomato into 8 segments (only cut ¾ through the tomato).
Place ½ cup lentil taco meat in the center of each tomato.
Add sliced avocado, and top with vegan sour cream, a few jalapeño slices, and a sprinkle of chili lime seasoning with cilantro leaves.
Comment
- When chopping tomatoes, cut gently around the stem about ¼ inch down. Then gently pull from the center of the tomato.
- Cut each tomato into 8 wedges, but only ¾ of the way through the tomato.
- Gently pull the sides open to make room for adding the lentil taco meat.
- This recipe makes 2 servings, but the lentil taco meat recipe is big enough to make 12 servings, so cut the recipe in ¼ if only serving 2. Or, freeze extra taco meat for up to 3 months.
- I recommend using Super Cube To freeze lentil meat in 1 cup servings.
nutrition
Worship: 2gCalories: 161kcalSugars: 25gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fats: 2gMonounsaturated fats: 0.1gSodium: 84mgPotassium: 412mgFiber: 8gSugar: 3gVitamin A: 1785IUVitamin C: 6mgCalcium: 27mgIron: 4mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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