Try this Kasha Stuffed Tomatoes recipe, or contribute your own.
Suggest a better descriptionTO PREPARE TOMATOES: Slice off & reserve the top 1/2" from each tomato. Carefully scoop out the insides, leaving a 1/2" shell. Separate the seeds from the pulp with a sharp utensil & discard them. Coarsely chop the pulp & set aside. Sprinkle the insides of the shells with salt & invert on a rack to drain for 20 minutes. STUFFING: In a large pot, saute scallions, garlic, celery & mushrooms in 4 ts oil until softened, about 5 minutes. In a medium sized bowl, whisk the egg replacer & water. Stir in the kasha, mixing well. Add the kasha mixture to mushroom mixture, stirring to separate the grains. Add the hot broth & tomato pulp. Simmer for 2 to 3 minutes. Cover & simmer until the broth is abosrbed, 8 minutes. Remove from heat & stir in the wheatgerm, pine nuts, parsley & thyme. TO ASSEMBLE: Preheat oven to 350F & oil a shallow baking dish. Arrange the tomato shells in the dish & fill with stuffing. Bake for 20 minutes. Place reserved tops on the tomatoes, brush with the remaining oil. Bake another 10 minutes & then serve immediately. "Vegetarian Gourmet" Summer, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 47 | ||
Calories from Fat: 19 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.7mg | 0 % | |
Potassium 94.9mg | 2 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4.2g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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