Stuffed Vegan Creole Tomatoes with Balsamic Vinegar

Lately, there’s been a big buzz on social media about the “What the health” documentary on Netflix. If you haven’t seen it, it’s worth the information the 90-minute documentary is revealing about big corporations and our food. You would never think that non-profits whose mission is to help people live a healthier life would have a problem talking about diet. This documentary has everyone considering going vegan but I’m well aware of the shelf life of trends. I drew inspiration from the documentary and created a vegan dish stuffed tomato that I would love.

I would admit it, I’ve had thoughts about doing a vegetarian/ vegan diet for a day, yes only one day. It was a few years ago but I never made a true commitment to it. I just thought it would be good to dedicate a whole day to vegetables to maximizing my diet and reap the benefits. I still have not committed and I can’t say I see it happening in the near future. I did take a vow that I would do a 14 day all vegan diet.

Although, we never know what the future holds, I’ve definitely invested in some new cookbooks that are vegan and vegetarian so I can stay current.

Below is a stuffed creole tomato with onion, bell pepper, corn, garlic, mushrooms and a balsamic reduction. This is a recipe that I’ve been making for the last 8 summers when tomatoes and corn are fresh in season. Normally, I have some turkey tasso and butter in the dish to maximize flavor but I wasn’t allowed to add them this time around. Feel free to try it vegan first then recreate it with shredded chicken, sausage, lump crab meat or with smoked gouda. The recipe is open to all interpretations. I hope you enjoy this vegan deliciousness for at least one meal.

 

 

 

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Stuffed Tomatoes with Balsamic Vinegar
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Stuffed Tomatoes with Balsamic Vinegar – I always make this dish in the summer time when tomatoes and corn are in season.
Servings: 4
Author: Kenneth Temple
Ingredients
  • 4 large tomatoes
  • 4 tablespoons oil
  • baby portabellas washed, sliced
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 jalapeno chopped
  • 2 stalks corn shucked, shaved
  • 2 cloves garlic minced
  • 3 oreganos stalks fresh, chopped or 2 teaspoons dry oregano
  • 1 rosemary stalk fresh, chopped or 1 teaspoon dry rosemary
  • 2 teaspoons sugar
  • 4 teaspoons creole seasoning
  • ½ cup parsley chopped, garnish
  • olive oil drizzle for garnish
  • balsamic vinegar drizzle for garnish
Instructions
  1. Cooking Style:
  2. Slice ¼ inch off the top and bottom of tomatoes, with a spoon scoop out tomato flesh and sit to the side (Careful not to scoop all the way to the bottom, you want to make sure the stuffing doesn’t fall out.) Next, chopped tomato flesh. Heat a skillet over medium heat, add oil once hot add portabellas and cook for 2 minutes, stir in onion, bell pepper, jalapeno and corn; cook for 3 minutes. Stir in oregano, rosemary, sugar and creole seasoning. Cook for 1 minute.
  3. Season the inside of the tomatoes with creole seasoning then fill each tomato with stuffing. Pop in oven on foiled lined baking sheet for 10 minutes. Remove from oven garnish with parsley, drizzle with olive oil and balsamic vinegar. Serve and enjoy.
Recipe Notes

Preheat oven to 425 Fill free to add cheese or crab to the stuffing.

 

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