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Vegan Taco Stuffed Tomatoes

These vegan taco stuffed tomatoes are easy to prepare and very delicious with their “meaty” filling of taco spice seasoned tvp; a vegan meat substitute that is much more economical and versatile than veggie ground round.
5 from 1 vote
Print Pin Recipe
Course: Main Course
Cuisine: American
Total Price: $4.09
Price per Serving: $1.02
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 144kcal
Author: The Stingy Vegan

Ingredients

  • 1 cup (75 grams) dried tvp / textured vegetable protein - $1.53
  • 4 large tomatoes - $0.87
  • Salt and pepper as necessary - $0.06
  • 1 tablespoon oil - $0.08
  • ½ large onion finely diced - $0.12
  • 2 cloves of garlic minced - $0.16
  • 1 packet taco seasoning about 4 tablespoons. Packets are usually just over 1 oz / 30 gr. - $1.00
  • Optional: additional spices if you think it’s necessary. I added 1 tsp each cumin and smoked paprika - $0.07
  • ¼ cup (60 ml) plain tomato sauce - $0.12
  • 2 tablespoons chopped cilantro plus more for garnish if desired - $0.08
  • Optional toppings: vegan cheese corn chips, vegan sour cream, avocado, shredded lettuce, lime slices, tortilla chips, etc.

Instructions

  • Put the dried tvp in a bowl and cover with water. Set aside.
  • Slice the tops of the tomatoes and use a spoon to scoop out the pulp and seeds into a bowl. Season the insides of the tomatoes generously with salt and pepper and place them upside down on a plate to drain any excess juice.
  • Remove the chunks of tomato pulp from the bowl, wiping off the seeds and membranes, and roughly chop them. I ended up with just over one cup of chopped tomato pulp.
  • In a large pan, heat the oil over medium heat. Add the onion and fry until transparent and soft then add the garlic and fry for 30 seconds or until fragrant. Add the chopped tomato pulp. Cook down, stirring frequently, until you have a thick paste – about 10 minutes.
  • Meanwhile, preheat the oven to 350 F / 17Drain the tvp and give it a little squeeze with your hands to remove the excess water.
  • Add the taco seasoning and any additional spices that you think are lacking to the pan and fry, stirring constantly, for 30 seconds to a minute until darkened in colour and the spices are aromatic. Turn off the heat and add the tvp, tomato sauce and cilantro. Mix well and taste. Add a pinch of salt and pepper only if necessary.
  • Stuff the filling into the tomatoes and place in an oven-safe dish. If you’re not adding vegan cheese, you can place the lids back on the tomatoes. Bake for 25 minutes or until soft and easily pierced with a knife. If adding vegan cheese, add it in the last 5 minutes to melt.
  • Serve hot with your choice of toppings.
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Nutrition

Serving: 1tomato | Calories: 144kcal | Carbohydrates: 15g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 291mg | Potassium: 362mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1339IU | Vitamin C: 21mg | Calcium: 93mg | Iron: 3mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.