Vegan Summer Dish from the Grill
Juicy, aromatic, and wonderfully light – grilled stuffed tomatoes are the perfect dish for warm days. This vegan version with crispy pan-fried vegetables and plant-based mince impresses with its rich flavor and summery freshness.
And the best part: the toasted crusty bread with lemon thyme makes the whole thing a real highlight.
Ingredients (for 4 servings)
For the stuffed tomatoes:
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4 large beefsteak tomatoes
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1 bunch spring onions
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4 cloves garlic
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1 aubergine
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1 courgette
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250 g vegan mince
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1 tsp VEGGIE CRUNCH (or seasoning blend of your choice)
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Salt & pepper
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Olive oil for frying
For the crusty bread:
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4 thick slices of sourdough bread or focaccia
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3 sprigs fresh lemon thyme
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1–2 cloves garlic
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Olive oil
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Fleur de Sel
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Freshly ground pepper
Preparation
1️. Prepare the grill
Preheat the grill (e.g., Kamado or kettle grill) to about 180 °C indirect heat.
2️. Sauté vegetables
Slice spring onions into rings.
Finely chop garlic.
Dice aubergine and courgette into small cubes.
Heat an oiled cast iron pan over direct heat.
Sauté the vegetables in it for 5–8 minutes until golden brown. Season with salt and pepper.
Then remove from the pan.
3️. Prepare vegan mince
Add a little more oil to the pan.
Brown the vegan mince fiercely and until crumbly.
Season with VEGGIE CRUNCH as well as salt & pepper.
Finely chop the hollowed-out tomato pulp, add to the mince, and reduce for 2–3 minutes.
Stir in the vegetables again and mix everything well.
4️. Prepare tomatoes
Cut a lid off each tomato.
Carefully hollow them out with a spoon (collect the pulp).
Generously fill the tomatoes with the stuffing.
5️. Grill
Place the stuffed tomatoes in a lightly oiled cast iron pan or baking dish.
Grill at 180 °C indirect heat for approx. 20–25 minutes, until soft but still holding their shape.
In the last 5 minutes, place the tomato lids on top.
Crusty bread
Lightly drizzle bread slices with olive oil and grill directly over medium heat until golden brown.
Rub fresh garlic over it.
Sprinkle with lemon thyme, fleur de sel, and pepper.
Serve
Serve the stuffed tomatoes directly in the pan on a wooden board.
Serve with the crusty bread – perfect for soaking up the aromatic juices.
💡 Tip
- Instead of tomatoes, bell peppers or large mushrooms also work well.
- If you like it spicier: mix some chili into the filling.
- Also ideal from a Dutch oven over indirect heat.
Many thanks to Tinchens Kitchen for the inspiration!
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