Looking for a plant-based dish that’s simple to prepare and packed with flavor? These Vegan Stuffed Tomatoes are filled with lentils, herbs, and warm spices for a nourishing, savory meal or side dish. 

This recipe is quick to prep, uses simple ingredients, and can be served on its own or with a side salad or crusty bread. Whether you’re cooking for two or meal-prepping for the week, this dish is a flavorful, wholesome option you’ll want to make again and again.

Why You’ll Love These Vegan Stuffed Tomatoes

• Easy to prepare with minimal ingredients
• Completely plant-based and gluten-free
• Packed with fiber, protein, and flavor
• Perfect for weeknight dinners, meal prep, or a light lunch
  

Ingredients

• Tomatoes – Large and firm, hollowed out to hold the savory lentil filling
• Cooked lentils – Adds plant based protein, while keeping the filling hearty
• Onion
• Cumin – Earthy and warm spice that pairs beautifully with lentils
• Salt and Pepper
• Balsamic vinegar – Brings tang and subtle sweetness
• Parsley, chopped – Fresh and vibrant, adds color and herbal flavor
• Pecans or walnuts, chopped – Provide crunch and a nutty finish on top

How to Make Vegan Stuffed Tomatoes

Preheat your oven to 350°F.

Slice the tops off the tomatoes and use a spoon or paring knife to gently scoop out the insides. Leave a thick wall so the tomatoes hold their shape while baking. Set the scooped-out tomato flesh aside, don’t throw it away.

Place the hollowed tomatoes upright in a small baking dish.

In a bowl, combine the reserved tomato flesh, cooked lentils, diced onion, cumin, salt, pepper, balsamic vinegar, and parsley. Stir until well mixed.

Spoon the lentil mixture into each tomato until full. Top each one with chopped pecans or walnuts for a crunchy finish.

Bake at 350°F for 20 to 25 minutes, or until the tomatoes are softened but still hold their shape and the filling is heated through.

Let cool slightly before serving.

Tips for the Best Stuffed Tomatoes

• Use firm, ripe tomatoes like beefsteak or heirloom varieties for best results
• Cook your lentils until just tender, not mushy
• Gently scoop tomatoes to avoid tearing. Leave at least a ¼-inch wall for structure
• Don’t overfill. Packing the filling too tightly can cause splitting during baking
• Let the tomatoes rest for a few minutes after baking so the flavors can settle

Substitutions and Variations

Ingredient Swaps:

• Lentils – Try cooked quinoa, chickpeas, or brown rice
• Parsley – Use fresh basil, cilantro, or dill depending on your preference
• Pecans or walnuts – Use sunflower seeds or pumpkin seeds for a nut-free version
• Balsamic vinegar – Substitute with lemon juice or red wine vinegar for a different acid
• Cumin – Curry powder or turmeric could also be used in place of cumin or combined with it.  

Flavor Add-ins:

• Add garlic or red pepper flakes to the filling for more flavor and a little kick
• Sprinkle with vegan cheese before baking for a melty topping
• Mix in a tablespoon of nutritional yeast for a cheesy flavor boost

Common FAQs

1. Can I make these ahead of time?

Yes. Prep the tomatoes and filling up to a day in advance. Store separately in the fridge and stuff just before baking.

2. Can I use canned lentils?

Absolutely. Just rinse and drain well to remove excess salt and moisture.

3. How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

4. What kind of tomatoes work best?

Use large, firm tomatoes that can stand upright; beefsteak, vine-ripened, or heirloom varieties all work well.

More Vegan Recipes to Try: 

• Pumpkin Cous Cous Salad
• Vegan Avocado Chocolate Mousse
• Tempeh Burrito Bowls
• Gnocchi Al Ragu

Vegan Stuffed Tomatoes

Looking for a plant-based dish that’s simple to prepare and packed with flavor? These Vegan Stuffed Tomatoes are filled with lentils, herbs, and warm spices for a nourishing, savory meal or side dish.

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Course: Main Course, Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 2

Ingredients

• 2 large tomatoes
• 1 cup cooked lentils
• ½ onion diced
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon balsamic vinegar
• ¼ cup parsley chopped
• 2 tablespoons chopped pecans or walnuts

Instructions

• Preheat the oven to 350°F.
• Slice the top off tomatoes and remove core. Scoop out the flesh and set aside, leaving a thick lining in the tomato. Place tomatoes in a baking dish.
• In a bowl, mix together reserved tomato, lentils, onion, cumin, salt, pepper, vinegar, and parsley.
• Fill each tomato with half the filling. Top with chopped pecans.
• Place in the oven until tomato is softened, pecans are golden, and filling is warm, ~20 minutes

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