3-4largeSlicing Tomatoestops removed and center removed
Salt and pepperto taste
FOR THE FILLING:
1canArtichokes in waterdrained and chopped
10oz.Frozen Spinachthawed, squeezed of moisture and chopped
2Scallionschopped
3oz.Vegan Cream Cheesesoftened to room temperature
1tbspVegan Margarine
2tbspVegan Sour Cream
½cVegan Parmesan Cheese
For the Topping
2tbspVegan Margarinemelted
1/2cPanko bread crumbsadd Italian Seasoning to taste if yours are plain
Instructions
Cut off the tops (stem end) and carefully scoop out the pulp and seeds. Season the insides with salt and pepper. Set aside.
Preheat oven to 350F.
In a medium bowl combine the chopped artichoke hearts, chopped defrosted and drained spinach, as well as the scallions.
In the bowl of a food processor add the vegan cream cheese, vegan margarine, vegan sour cream, salt and vegan Parmesan cheese. Process until smooth and light in texture. Fold this vegan cream cheese mixture into the spinach mixture just until combined.
The stuffed tomatoes can be completely made ahead of time. Just cover with plastic wrap and place into the fridge! Remove the plastic when ready to bake.
Mix together the panko crumbs and melted vegan margarine in a small bowl. Set aside.
Spray a 8" x 8" pan with cooking spray. Stuff tomatoes with the vegan cream cheese spinach mixture and top with the panko bread crumb mixture. If making ahead, I would leave these off until just prior to baking.
Bake for about 15 minutes or so. You may need longer if they are still cold from the fridge. Using a sharp paring knife, you can test for doneness. Be sure the filling is nice and hot and the topping is golden brown.