Asian stuffed tomatoes

Ingredients for 3 servings:

• 250 g basmati rice
• 30 g Asian mushrooms, dried
• 2 tbsp sauce (no-fish sauce)
• 350 g meat substitute (vegan minced meat)
• 3 large tomatoes
• 1 onion(s)
• 2 garlic cloves
• 1 bunch of chives
• 2 egg substitute whole eggs
• 1 tbsp coconut blossom sugar
• 1 tsp sea salt
• 2 tbsp sunflower oil
• 1 can of chopped tomatoes, approx. 400 ml
• ½ tsp pepper, mixed, ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan

Cook the basmati rice according to the package instructions and keep warm. Meanwhile, carefully cut the tops off the tomatoes and hollow them out. Preheat the oven to 200°C (top/bottom heat). Soak the dried mushrooms in hot water for 15 minutes, then drain and cut into small strips. Peel the onion and garlic and chop into small pieces. Wash the chives and finely chop them. Mix the egg substitute for two eggs according to the package instructions. Place the minced meat, mushrooms, onion, garlic, chives, sugar, soy sauce, and the no-fish sauce in a bowl. Add the no-egg and mix well. Fill the tomatoes with the mixture, replace the tomato lids, and place in a baking dish. Add the canned chopped tomatoes and sunflower oil, and season with salt and pepper. Place everything in the oven at around 180°C (350°F) for 35 minutes. Remove from the oven, season to taste and serve with the basmati rice.