• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Kasha Stuffed Tomatoes

  • Recipe Submitted by on

Category: Side Dishes, Vegetables

 Ingredients List

  • 6 lg Firm, ripe tomatoes
  • 1/2 ts Salt


1/2 c Scallions, thinly sliced
2 Garlic cloves, minced
1 Celery rib, chopped
1 c Mushrooms, chopped
2 tb Olive oil
1 tb Egg replacer, powdered
1/4 c Water
1 c Uncooked kasha
2 c Hot vegetable broth
1/4 c Wheatgerm
1/4 c Pine nuts, chopped
1/4 c Italian parsley, chopped
1/2 ts Thyme

TO PREPARE TOMATOES: Slice off & reserve the top 1/2" from each
tomato. Carefully scoop out the insides, leaving a 1/2" shell.
Separate the seeds from the pulp with a sharp utensil & discard them.
Coarsely chop the pulp & set aside. Sprinkle the insides of the
shells with salt & invert on a rack to drain for 20 minutes.

STUFFING: In a large pot, saute scallions, garlic, celery & mushrooms
in 4 ts oil until softened, about 5 minutes.

In a medium sized bowl, whisk the egg replacer & water. Stir in the
kasha, mixing well. Add the kasha mixture to mushroom mixture,
stirring to separate the grains. Add the hot broth & tomato pulp.
Simmer for 2 to 3 minutes.

Cover & simmer until the broth is abosrbed, 8 minutes. Remove from
heat & stir in the wheatgerm, pine nuts, parsley & thyme.

TO ASSEMBLE: Preheat oven to 350F & oil a shallow baking dish.
Arrange the tomato shells in the dish & fill with stuffing. Bake for
20 minutes.

Place reserved tops on the tomatoes, brush with the remaining oil.
Bake another 10 minutes & then serve immediately.

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