Tomato Boats With Curried "chicken" Salad (Vegan)
- Ready In:
- 20mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 1 cup chopped veggie chicken (more to stuff the tomatoes higher)
- 3 tablespoons soy sauce
- 3 tablespoons minced sage
- 3 tablespoons dill
- 3 tablespoons parsley (have extra handy)
- 3 tablespoons marjoram
- 1 chopped onion
- 1 tablespoon curry powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 2 -3 tablespoons lemon juice
- 2 -3 tablespoons capers
- 2 -3 tablespoons mustard
- 1 minced orange bell pepper
- 1⁄2 cup chopped green olives
- olive oil
- 6 roma tomatoes
- salt and pepper
- paprika, to sprinkle
directions
- Cut the tomatoes in half and scoop out the insides. Sprinkle with a little salt and pepper and allow to drain in a colander.
- Saute the onion and veggie chicken with peppers, half of the herbs, half of the curry, the cumin and coriander and the soy sauce in some olive oil until the chicken starts to brown.
- Remove from heat and add everything else (not the tomato halves).
- Fill each tomato half with this mixture and then sprinkle with parsley and paprika and chill.
- If the filling is too dry, add some mustard, lemon juice and/or olive oil to it.
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RECIPE SUBMITTED BY
<p>I'm a stay at home mom with a 3 year old son, and a student studying for my bachelors in environmental science.</p>
<p>I learned how to cook from watching my Grandmother Dee growing up, as well as watching culinary shows after school. My first 'real' culinary try, was creme brulee at age 14, which tasted good but alot like flan.</p>
<p>I have alot of my Grandmothers old cookbooks, including a Betty Crocker Recipe Box filled with recipe cards from the 1960's. I LOVE LOVE LOVE vintage cookbooks!</p>
<p>Food is definitely a pleasure for me, and I love to change others opinions on eating. I also encourage others to try new things! My passions are science, music, and art--as well as any DIY project!</p>