Veggie-stuffed Baked Tomatoes - Vegan Recipe

Ingredients

• 5 large truss tomatoes
• [For the stuffing:]
• 1 small zucchini, sliced into thin half moons
• 2 cloves garlic, minced
• 2 tablespoons tomato pulp (from tomatoes)
• 1 tablespoon olive oil
• 1/4 teaspoon chili flakes (optional)
• 1/2 cup roasted peppers, in strips
• 1/2 cup natural unseasoned tempeh, crumbled
• 3 tablespoons pine nuts
• 1 tablespoon olive oil (for toasting tempeh/nuts)
• 1/2 teaspoon salt
• Pepper, to taste (optional)
• [For the pesto:]
• 1/4 cup cashews or pine nuts, toasted
• A handful of basil
• 1 clove of garlic
• 1 tablespoon nutritional yeast
• 3 tablespoons olive oil
• 1/4 teaspoon salt, or to taste