Stuffed Tomatoes

Taken from the Vegan Society's Recipes sheet no. 2

Ingredients:-

8 medium tomatoes

2oz mushrooms, washed and chopped finely

Half a tin of bamboo slices, choped

Half tbs fresh parsley, finely chopped

2tsps vegan wine or apple cider vinegar

½oz vegan marg or 1tbs oil

2tbs 'Tofunnaise'

Method:-

1. Fry the mushrooms in the melted margarine or oil until tey are just soft.

2. Put the chopped bamboo shoots, parsley, mushrooms into a bowl, stir in the Tofunnaise and season with the vinegar, salt and pepper.

3. Slice the bottoms off the tomatoes and reserve them for lids.

4. Scoop out the centres of the tomatoes ( keeping the flesh for the gravy for the main meal ) season the inisdes of the tomatoes with salt and pepper and fill them with the mushroom and bamboo mixture.

5. Dab a little Tofunnaise on the top of each one and replace the lids ( this helps hold the lids in place ) serve chilled on lettuce leaves.