Broccoli Stuffed Tomatoes

I'm really no good at this introducing the food thing. I love to cook. I'm good at it. Writing long, detailed stories about the food I cook, I'm not so good at.

Usually there is no story behind the dishes I make. There is no interesting tidbit of info. What generally happens is I make food, and I like it; so I share it. Is there anything wrong with that?

I sure hope not. I'm keeping this short; you're probably just like me and scrolled down the page until you saw the ingredient list.

Well here you go:

1 1/2 c chopped fresh broccoli
4 tomatoes
1 tsp lemon juice
1 onion, chopped
1 tbsp Earth Balance, or other vegan butter
2 tbsp all-purpose flour
1/2 c almond milk
1/4 c vegetable broth
2 tbsp Rawmesan
1 tbsp minced fresh basil
salt and pepper, to taste

  1. Preheat your oven to 350.
  2. While your oven is getting all toasty, dry fry (that's what I call it when you saute something without any oil or liquid...Yeah it's a technical term.) the broccoli until it's tender.  
  3. Cut the top off of each tomato and gut that thing, leaving an empty hollow shell that we can later fill with VegLove. For now sprinkle in the lemon juice and turn upside down on a wire rack (I used the dish rack) and let the juices drain out for about 10 minutes.
  4. Meanwhile back at the range, melt up that butter and toss in the onions. Let them get all tenderized while you combine the flour, milk, and broth in a separate bowl (make sure your mixture is a smooth operator).  Once it's all smooth bring it to a boil with the onions until it gets thick. 
  5. Remove from heat; stir in Rawmesan, basil, salt, pepper, and broccoli.
  6. Place the tomatoes in an ungreased 8-in. square baking dish. Spoon the broccoli mixture into each tomato, mounding in the center. 
  7. Bake for 30 minutes. 


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