This was tonight’s dinner. I was a little worried about what I was going to make, but I wanted to serve something mouthwatering, but not have to spend too long over the stove. I didn’t want any compromising – I wanted lots of insane colours for inspiration, and to act as an appetizing kind of aphrodisiac – a feast on a plate, again without hours of preparation. So this is what I came up with – and the result was so gratifying !!! I’ll let you try for yourself !!! (oh, and the juices this yields just makes it exquisite). Serve with whatever takes your fancy – we had ours with fresh wholemeal bread, just dipped it into the juices of it . . . woooow !!!
- 2 large tomaotes
- 2 vegan burgers (the frozen type of your choice)
- 3 medium cut slices of vegan cheese of your choice (one that melts nicely)
- 2 spring onions
- 1 zucchini, cut into slices
- olive oil
- 4 chopped sun-dried tomatoes
- 2-3 garlic cloves, cut into very thin slithers
- a handful of fresh basil
- 1 cup of sliced mushrooms (I used the frozen ones for this)
- salt to taste
Fry your burgers in a little extra virgin olive oil, until they are properly cooked on both sides.
Now in another frying pan, fry your zucchini for a few minutes on each side until lightly brown, then add in the mushrooms and garlic, and mix. After a few minutes the mushrooms will yield their juices. Add a sprinkle of salt, then once ready, place them in an oven dish, then make a space on the base of the dish for the tomatoes, but stuff them as below first.
Before you do anything with the tomatoes, make sure that their bases sit flat on their bottoms. Otherwise cut a thin slither at the bottom with a sharp knife to ensure that they sit well without rocking, as you are shortly going to stuff them. Now, cut each tomato horizontally into four pieces. Place a thick slice of cheese on the first bottom layer, then place the cooked burger and sprigs of spring onion on the second layer. Finally cover the last layer with lots of the sliced vegan cheese. Carefully place this stuffed tomato on the base of the oven dish – it will be surrounded with the wonderful veges, and do the same to the next tomato. Drizzle a little olive oil on the top of each tomato, throw in your fresh basil, and it’s ready for the oven. Place in a hot oven (approximately 200 degress celcius) for around 35 minutes (but keep an eye on them, to avoid overcooking). Serve carefully on a warm plate, surround with the veggies and all their juices, and garnish with more fresh basil.
Mmmm, mmmmm this is a true delight !
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