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Stuffed Tomatoes with Bulgur, Pine Seeds and Mint

Stuffed Tomatoes with Bulgur, Pine Seeds and Mint

The one and only stuffed tomato.

They're an amazing and beautiful thing, no?

So, why have I never tried to make them?

Things need to change.

Have you ever just had days, where you're like totally into something? Well, I am in a total bulgur mode these days. I might not know much about nutrition, but I have a feeling that when you're trying to eat a healthy meal, bulgur is the right way to eat. That is if your number one goal is to avoid pasta. Seriously! Pasta, pasta, pasta... that's all I hear about and I sure do miss it. I so have to come back with a pasta recipe soon... before I go crazy.

Sorry, this isn't a pasta recipe... this time. Nonetheless, it's still an easy and fresh recipe that calls for just the right amount of fresh herbs. However, you can adjust it to your taste by adding any type of herbs you like and/or have on hand at the time, which I think is totally cool. If there's one thing I hate more than anything when I make this ... it's having to run to the store to get ONE lousy bunch of cilantro because 'that's what the recipe calls for'.

The Stuffed Tomatoes with Bulgur, Pine Seeds and Mint was actually inspired by my on-going love for Mexican food and my wanting to create more plant-based, entrees. The problem with eating no animal products is that... they can sometimes make you feel less full. However, that isn't the case with these stuffed tomatoes at all. They're actually very filling, wholesome and oh-so tasty.

I mustn't forget to tell you that they're simple to make, and only require 6 ingredients that you most likely have on hand already. The filling alone tastes totally delicious and it's packed with bulgur cooked in salt. Stuff it into your tomatoes and it becomes even more scrumptious... especially after their baked to perfection. Talk about falling in love with a meal! They're:

Filling

Healthy and Nutritious

So simple to make

Filled with plavor

Wholesome

I had them the other day for breakfast and I enjoyed them. However, they're actually great for anytime of the day! Personally, I think that they'd be a perfect food when entertaining meat eaters and vegans alike, because they are so delicious and filling.

We'd love to know what you think of this recipe if you make it. You can let us know by leaving us a comment below and rating it. Cheers and Happy Cooking, friends!

Ingredients
6
Prep time
20 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Tomatoes

Ingredients

  • 47 g bulgur
  • 1 clove garlic
  • 6 leaves mint (finely chopped)
  • 1 small onion
  • 28 g pine seeds
  • 4 medium tomato
  • 118 ml water

Directions

  1. Preheat the oven to 350 °F (180 degrees).
  2. Heat a pot with water on medium heat and boil the bulgur for about 10 minutes with a pinch of salt.
  3. Turn the stove off and leave the bulgur with the lid on the pot for another 10 minutes on the turned off stove.
  4. Cut the top off the tomatoes and scoop out the inside.
  5. Preheat a pan and roast the onion until golden brown for 2-3 min and the garlic for about 30 sec on medium heat and put them into a medium sized bowl after that.
  6. Roast the pine seeds and constantly stir until golden brown for about 5-7 minutes, add them to the bowl as well.
  7. Add the bulgur to the bowl with the garlic, pine seeds, mint, salt and pepper.
  8. Stuff the tomatoes with the bulgur and put them into the oven for about 20 min.

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