Stuffed Tomato Casserole

3 Aug

It’s been a busy few weeks for us! We have moved house and are now living with the other members of our housing co-op (including a baby!) We haven’t bought a house yet but it all feels a lot more communal, homely and generally grown-up. Jess has finished their degree and started job hunting and Greta is taking a year out of uni to focus on her health so we are facing the real world! We now have a lovely cooking rota meaning we are all eating vegan food together every night, which is amazing! It is pictured below after Greta and Jess had been the first ones to fill it out for the week.

This is a recipe Greta cooked for us all last week, we think it would also be good topped with vegan cheese but we didn’t have any in. If you can’t get hold of frozen vegan mince then dried would work too, but you would probably have to simmer it for longer to get it tender.

Ingredients: 8 large tomatoes, can of chopped tomatoes, 4 cloves of garlic (chopped), half an onion (chopped), a courgette (finely chopped), a bag of spinach, bag of frozen vegan mince (400g), two vegan stock cubes mixed with two cups boiling water, 3 tablespoons of soy sauce, 2 tablespoons paprika, 2 teaspoons mixed herbs, salt and pepper to taste.

Preheat oven to 180. Chop the tops off the tomatoes and scoop out the middles with a spoon (reserve this for later). Fry the onion and courgette until soft and slightly browned, then add the garlic and and fry for another minute. Next add the stock, tinned tomatoes, tomato centres, mince and spinach and stir in the other flavourings. Simmer for around 10 more minutes, until the mince is tender. Put the tomatoes in a casserole dish and spoon the mince mixture inside them, put the remaining mixture in the spaces round the tomatoes and put the tops back on them. bake for around half an hour, until the tomatoes start to shrivel and collapse, you can add a little more stock whilst cooking if the mince mixture starts to dry up. You can serve this with mashed potatoes or rice, it also reheats well.

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One Response to “Stuffed Tomato Casserole”

  1. Stef Bazaldua September 28, 2013 at 12:19 am #

    It looks delicious, you guys are great.
    I’m surprised all the vegetables that you buy is canned, I come from a country where there are shops with fresh and cheap vegetables everywhere, I’m grateful for that.

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