Skip the tortillas and taco shells, and make taco-stuffed tomatoes! This quick and easy stuffed tomato recipe is fresh and delicious! Welcome summer's fresh produce with vegan taco tomatoes!
I found these beautiful, large hot house tomatoes when I went to the farmer's market. Immediately, I considered the possibility of stuffing them. Initially, I planned on making tacos, so I made stuffed tomatoes with my favorite lentil taco meat and vegan toppings. I love this stuffed tomato recipe, and I'm looking forward to using tomatoes in a variety of ways this summer!
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Although I love all kinds of tacos, I always eat them with corn or flour tortillas or put all my taco ingredients into a vegan taco salad. Today, however, my love for tomatoes sent me in a different direction. Maybe it's because spring has finally arrived, or I was tempted by the giant tomatoes beckoning me to stuff them.
Taco Stuffed Tomatoes Ingredients
- Dry Brown Lentils: Brown Lentils (sometimes called "Spanish Pardina" Lentils) are tan, lens-shaped legumes known for their quick-cooking nature and high protein content. Light to dark tannish-brown with green highlights. Approximately 3/16" in diameter. Nutty, creamy, and firm.
- Vegetable Broth: I buy organic vegetable broth in bulk at Costco.
- Rotel Tomatoes: Rotel tomatoes are canned and diced with green chiles, citric acid, and Mexican spices like cilantro, cumin, ancho chili powder, and coriander. They have a smokey heat and come in a few different varieties, including mild and spicy versions.
- White Onions: These tend to have a sharper and savory flavor than yellow onions. They also tend to be more tender and have thinner, more papery skin. They can be cooked just like yellow onions, but we also like them minced and added to raw salsas and chutneys.
- Taco Seasoning: I like Whole Foods Organic Taco Seasoning that comes in packets.
- Garlic: I prefer using fresh garlic cloves whenever possible.
- Jalapeno: When cooking with jalapenos, always wear gloves to prevent contact burns to the hands or eyes. Removing the seeds and veins from the jalapeno lessens its spiciness.
- Large Tomatoes: I used large hot house tomatoes, cored
- Avocado: Avocado add creaminess to the stuffed tomato recipe.
- Lettuce: I used Romaine leaves under each tomato instead of inside the tomato like a taco.
- Vegan Sour Cream: I make vegan sour cream with cashews, but there are substitutions in the recipe for nut-free options.
- Limes: I served lime wedges on the side to squirt on top of the stuffed tomato.
- Cilantro: Cilantro adds a freshness to the taco-stuffed tomatoes.
- Tajín Clásico Chile Lime Seasoning: Tajin Clasico Chile Lime Seasoning is a unique blend of chili peppers, lime, and sea salt.
Taco Stuffed Tomatoes Ingredient Substitutions
- Use green lentils if brown lentils aren't available. Do not, however, use red lentil, which tend to get mushy.
- If you don't have vegetable broth, I like to mix Yondu with water.
- Use canned diced tomatoes with green chili to substitute Rotel tomatoes.
- Try yellow or red onions instead of white onions.
- To substitute fresh garlic, try garlic flakes, also called dehydrated (or dried) minced garlic; use ½ teaspoon of garlic flakes in place of each clove. Granulated garlic: Use ¼ teaspoon of granulated garlic in place of each clove. Garlic powder: Use ⅛ teaspoon of garlic powder in place of each clove.
- Serrano peppers are often used to substitute jalapenos.
- Instead of large tomatoes, choose red bell peppers to fill with lentil taco meat.
- Guacamole is a great substitute for avocados.
- Choose your greens of choice to replace the Romaine lettuce.
- Choose a store-bought vegan sour cream, or use the substitutions for the nut-free option provided in the vegan sour cream recipe.
- Bottled lime juice is an excellent substitute for fresh limes.
- For those who don't care for cilantro, try parsley or skip the cilantro.
- Chili powder is another way to garnish the top of the tomatoes.
How to Make Taco Stuffed Tomatoes
Prepare the lentil taco meat according to the directions. Then, using a paring knife, remove the core of each tomato, and slice each tomato into 8 sections, careful not to cut through the tomatoes.
Place one large Romaine lettuce leaf on a plate and place the cut tomatoes on each leaf. Using a ½ cup dry measuring cup, scoop ½ cup of more lentil taco meat into the center of each tomato.
Add avocado chunks, jalapeno rings, a dollop of vegan sour cream, and sprinkle with Tajín Clásico Chile Lime Seasoning. Next, add a few cilantro leaves for added garnish and flavor.
Additional Topping Suggestions
- Vegan Nacho Cheese Sauce
- Vegan Cheese
- Salsa
- Diced Tomatoes
- Green Onions
- Guacamole
- Black Beans
- Pinto Beans
- Crushed Nacho Chips
Recipe FAQs
The best larger tomatoes are Beefsteak, Hossinator, Pineapple, and Mortgage Tomatoes.
Beefsteak tomatoes are some of the largest cultivated tomatoes, with a meaty texture and intense, classic-tomato flavor. They're typically red or pink, and certain varieties of beefsteak tomatoes yield purple, black, or yellow fruit.
The Brandywine Tomato is a large heirloom tomato famous for its excellent fresh sweet taste. These tomatoes have a nicely balanced sweet-tart taste that can turn alm
Tips
- When coring the tomato, gently cut around the stem about ¼ inch down. Then gently pull it from the center of the tomato.
- Cut each tomato into 8 sections, but only ¾ way through the tomato.
- Gently pull the sections open to make space to add the lentil taco meat.
- This recipe is for 2 servings, but the lentil taco meat recipe is large enough for 12 servings, so if making only 2 servings, cut the recipe to ¼. Or, freeze the extra taco meat for up to 3 months.
- I suggest using Souper Cubes to freeze the lentil meat in 1-cup servings.
The next time you crave tacos, skip the tortillas and make taco-stuffed tomatoes.
Try These Tasty Vegan Recipes
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📖 Recipe
Taco Stuffed Tomatoes
Ingredients
- 2 large Hot House Tomatoes
- 1 cup lentil taco meat
- 2 large lettuce leaves
- ½ avocado, chopped
- 2 Tablespoons vegan sour cream
- 1 Jalapeno, deseeded and cut into rings
- 1 lime, cut into wedges
- Sprinkle with chili lime seasoning
Instructions
Lentil Taco Meat
- Make ¼ recipe lentil taco meat and keep warm while preparing the other ingredients.
Taco Stuffed Tomatoes
- Core the tomatoes using a paring knife, and cut each tomato with 8 sections (cut only ¾ through the tomatoes)
- Place ½ cup of lentil taco meat into the center of each tomato.
- Add chunks of avocado, and top with a dollop of vegan sour cream, a few jalapeno slices, and cilantro leaves, and sprinkle with chili lime spice.
Notes
- When coring the tomato, gently cut around the stem about ¼ inch down. Then gently pull it from the center of the tomato.
- Cut each tomato into 8 sections, but only ¾ way through the tomato.
- Gently pull the sections open to make space to add the lentil taco meat.
- This recipe is for 2 servings, but the lentil taco meat recipe is large enough for 12 servings, so if making only 2 servings, cut the recipe to ¼. Or, freeze the extra taco meat for up to 3 months.
- I suggest using Souper Cubes to freeze the lentil meat in 1-cup servings.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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