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Tomato Boats With Curried "chicken" Salad (Vegan)

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“From the In Search of the Lost Taste cookbook.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the tomatoes in half and scoop out the insides. Sprinkle with a little salt and pepper and allow to drain in a colander.
  2. Saute the onion and veggie chicken with peppers, half of the herbs, half of the curry, the cumin and coriander and the soy sauce in some olive oil until the chicken starts to brown.
  3. Remove from heat and add everything else (not the tomato halves).
  4. Fill each tomato half with this mixture and then sprinkle with parsley and paprika and chill.
  5. If the filling is too dry, add some mustard, lemon juice and/or olive oil to it.

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