Stuffed Tomatoes and Sunshine

Sunshine Burgers, Sunshine Burger, Fit Approach, Sweat Pink, vegan burgers

My boyfriend and I were doing a fancy Saturday night dinner in. I was recovering from a week long flu bug and he was recovering from a long week at work. We decided to browse through one of my very favorite cookbooks, Super Natural Everyday by Heidi Swanson, blog author for 101cookbooks and were instantly dazzled by her recipe for stuffed tomatoes.

We tweaked the original recipe a bit to make it vegan and added our own delicious touch – Sunshine Burgers!


  • 4 large ripe red tomatoes
  • 1/2 cup Garden Herb Sunshine Burger crumbles, warmed
  • 1 tablespoon of  hot sauce (we used Pepper Plant but any will do!)
  • 1/4 can garbanzo beans
  • 1 tbsp tahini
  • 2 tbsp water
  • juice from 1/2 lemon
  • 1 tablespoons of extra virgin Olive Oil, plus a little to drizzle
  • about 12 fresh Basil leaves, chopped
  • 2 shallots, minced
  • 1 teaspoon soy sauce
  • 1 garlic clove, finely minced
  • 1/2 cup of brown rice couscous
  • sea salt and fresh cracked black pepper to taste

Pre-heat oven to 350. Oil a medium baking dish. Using a serrated knife, cut the tops of each tomato, allowing enough room for you to spoon in the mixture. Work over a large bowl, scoop out the flesh of each tomato. If needed, break up any large chunks of the tomato flesh. Arrange the hollowed out tomato shells in the greased baking dish. Lightly brush the outside of the tomatoes with a bit of olive oil.

In a food processor, combine garbanzo beans, lemon juice, tahini and water until a “yogurt like” consistency – should look like watery hummus.

In a small bowl, combine 2/3 cup of the tomato flesh & juice, Sunshine Burger crumbles, hot sauce, olive oil, most of the basil, shallots, soy sauce, salt, black pepper, garlic and garbanzo bean mixture. Add the couscous and stir until all ingredients are combined. Adjust the filling to your acquired taste with salt and pepper. Using a spoon, fill the stuffing in the tomatoes till the tomatoes are almost full.

Bake the tomatoes for about 50-60 minutes, or until the couscous is cooked. The tomatoes will start to wrinkle and brown.  Drizzle with a bit of olive oil and remainder of the basil. Serve warm.

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