Tabbouleh is a really great naturally vegan Mediterranean dish. I ended up baking the tabbouleh in a seasonal heirloom tomato which was a major yum! The side dish in the picture is Viana vegan gyro meat over a lettuce with Vegan Miss' tzatziki sauce.
Tabbouleh Stuffed Heirloom Tomato
|Instagram Photo (User: veganmiss)|
* Cook Time: 20 minutes
- 1 cup bulgur wheat*
- 2/3 cup tomatoes, diced*
- 2 cloves garlic, minced
- 1/2 medium cucumber, diced
- 2 green onions, chopped
- 1 small white onion, diced
- 1 cup fresh parsley, chopped
- 1/3 cup fresh mint, chopped
- 1/4-1/3 cup lemon juice
- 1/3-1/2 cup olive oil
- salt and pepper, to taste
- several heirloom tomatoes depending on size (4-6)
- Place the bulgar wheat in a bowl and pour 2 cups of boiling water. Let stand for 30 minutes. Drain and squeeze out water from the bulgur wheat.
- In the bowl the bulgur was soaking in, combine the remaining ingredients and soaked bulgur wheat except the heirloom tomatoes. Add more olive oil and lemon juice as you mix the ingredients to taste.
- Place tabbouleh in the fridge covered for several hours. The longer the salad soaks and marinates, the better. Toss before stuffing in tomatoes.
- When ready to make the stuffed tomatoes, preheat the oven to 350 degrees.
- Slice the top off the tomato. Hollow and core out the middle and place several tablespoons of the tabbouleh into the tomato.
- Place on baking tray and drizzle with olive oil. Place the tops next to the stuffed tomatoes, drizzling the tray then laying the tops on top of the olive oil (to prevent sticking).
- Cook for about 10 minutes or so, then remove from the oven and place the tops back on the tomatoes. Cook for another 5-10 minutes or until the tomatoes look squishy and cooked through. If still not cooked through, broil for a few minutes.