Spinach Stuffed Tomatoes

Spinach Stuffed Tomatoes

I made this on a "empty the pantry day" when I had just a few ingredients and wanted something different. Everyone loved it!


  • 4 large ripe tomatoes
  • 4 cups of chopped fresh spinach or one 10 ounce package frozen spinach
  • 1 cup vegan cottage cheese
  • 1/4 cup vegan Parmesan
  • 1/2 cup bread crumbs
  • dried oregano
  • salt and pepper


  1. Heat oven to 400 degrees. Lightly brush a baking dish with olive oil. Set aside.
  2. Slice the tops off of the tomatoes. Remove pulp and seeds. Remove seeds from pulp and discard.
  3. In a bowl combine the pulp, spinach, cheeses, and bread crumbs.
  4. Add oregano, salt and pepper to taste.
  5. Fill each tomato and place in the baking dish. Cover with foil without sealing and bake until set, about 20-30 minutes. Uncover and brown the tops.


By Cynthia Mosher



Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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