Brown-rice stuffed tomatoes

So easy to make and so delicious, this Vegan-power recipe  will satisfy your appetite and will provide a low-fat, hearty and nutrient-rich meal. Pair it with a spinach salad with balsamic and olive oil dressing. A must try!


Ingredients: (makes 10 servings)


- 4 cups cooked brown rice
- 1 jar Trader Joes red pepper and eggplant spread
- 20 medium tomatoes*
- 1 pack Vegan Daiya cheese (to be found at Wholefoods)
- 1/2 Trader Joes vegan chorizo sausage
- 1/2 cup grounded flaxseed
- 1/4 cup sesame seeds
- Black pepper to taste
- Cayenne pepper to taste


Preparation: 


- Preheat your oven at 350.
- Cut the top of the tomatoes and carve out the pulp with a spoon to create a tomato shell. Keep the pulp in your fridge to make pasta sauce later.
- In a big bowl, mix all the remaining ingredients together and fill up the tomatoes with the stuffing. 
- Place the tomatoes in a cooking tray or plate, top them with sesame seeds and cook in the oven for 30 to 45 minutes.
Serve warm and enjoy!


*It may seem that 20 tomatoes is a lot, but you can freeze the stuffed tomatoes and warm them up in your oven for a quick and convenient lunch or dinner.