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  • Prep-time: / Ready In:
  • Makes 8 stuffed tomatoes

This classic Greek dish is the perfect vehicle for summer heirloom tomatoes or store-bought on-the-vine tomatoes. For the best flavor, serve the tomatoes slightly warm or at room temperature. Stuffed tomatoes also freeze well, so consider freezing extra during peak tomato season and storing in oven-safe containers. Also note that the recipe calls for cooked short grain brown rice, so be sure to have that ready when it comes time to add the rice.

Recipe from

Greek-Style Vegan Stuffed Tomatoes


  • 8 medium or large heirloom tomatoes or on-the-vine tomatoes
  • ¼ cup pine nuts
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 1½ cups cooked short grain brown rice
  • 1¼ cups coarsely chopped fresh parsley
  • 2 tablespoons dried currants


  1. Preheat oven to 350°F. Cut a thin slice off bottoms of tomatoes so they stand upright. Slice ¼ inch off tops of tomatoes; set tops aside. Using a small spoon or melon baller, scoop out tomato pulp; chop pulp.
  2. In a large, dry skillet heat pine nuts over medium 3 to 4 minutes or until golden, stirring occasionally. Remove pine nuts.
  3. For stuffing, in the same skillet cook onion in ¼ cup water over medium heat 10 minutes or until translucent. Add tomato pulp, garlic, oregano, salt, and pepper. Cook 5 minutes or until garlic is softened. Stir in rice, parsley, currants, and 3 Tbsp. of the pine nuts. Cook just until rice is heated through. Cool slightly.
  4. Fill tomato shells with stuffing. Place in a shallow baking dish; replace tomato tops. Spoon any extra stuffing around tomatoes. Pour enough water into dish to cover bottom. Bake, covered with foil, 30 minutes. Remove foil; bake 10 minutes more.
  5. Sprinkle tomatoes with the remaining 1 Tbsp. pine nuts. Serve warm or at room temperature.

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Dian S3 months ago
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This was THE first PBWF meal I made when I started eating this way 2 years ago!

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about the author

Katie Simmons

Katie is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website.

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