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Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Risotto Stuffed Tomatoes (Vegan)

Risotto Stuffed Tomatoes (Vegan)

The Breakdown: 

Serving Size (about 8 stuffed tomatoes)

  • Tomatoes - 8 large (whatever looks fresh, beefsteak preferred)
  • Arborio Rice - 1 cup
  • Portobello Mushrooms - 1 cup, diced
  • Sweet Onion - 1 medium, chopped finely
  • Peas - 1 15 oz. can
  • Basil - 1 cup, fresh leaves lightly chopped
  • Parsley - 1/2 bunch, chopped
  • Vegetable Broth - 6 cups
  • Vegan Parmesan Cheese - grated, 1/2 cup
  • Lemon - juice of 1/2
  • Garlic - 3 cloves
  • EVOO - 3 tbsp
  • S&P


How to: 

1. Carefully chop the top off of each tomato and discard. With a steak knife, cut alongside just the perimiter of the tomato (about 1/2 inch from the skin) and with a spoon, carefully spoon out the insides and place in a side bowl which will be used later in the risotto. Be sure to discard the core

2. Lightly salt the inside of each tomato and then set aside on an oven-safe tray and preheat the oven to 400 degrees

3. Add 2 tbsp of EVOO over medium heat and add the onion and garlic

4. Once onion softens, add the arborio rice and cook for 2-3 minutes, stirring constantly (preventing the rice from burning)

5. After 3 minutes, add 1 cup of the vegetable stock, along with a dash of salt and pepper, continuing to stir constantly

6. Once most of the liquid has been absorbed, add another cup of vegetable stock, along with the mushrooms, peas, freshly chopped basil leaves, chopped parsley and the tomato reserves (from the insides of the tomatoes), as well as additional dash of salt and pepper. Continue to constantly stir the rice making sure that it absorbs the liquid and does not burn

7.  As the rice continues to absorb, continue adding the broth, one cup at a time, constantly stirring until the rice has cooked

8. Remove pan from heat and stir in the vegan parmesan cheese and the juice of 1/2 of a lemon

9. Add the risotto to the stuffed tomatoes and place the tray into the oven for 5 minutes, or until the tomatoes have slightly softened and skin starts to peel back

10. Remove from oven and peel back any of the tomato skins that begin to peel

11. Top with additional dash of vegan parmesan cheese and enjoy!


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