Caprese salads are simple, delicate, and full of flavor. The vegan version of this Italian antipasta is no exception. The presentation is beautiful too, a neatly packaged tomato shell with a sprout garnish.
Vegan Stuffed Caprese Salad
- 2 tomatoes
- Vegan mozzarella
- 4 leaves basil, fresh
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Microgreens, your choice
- Cut the top off the tomatoes and scoop out the insides with a spoon. You can eat the insides or add them to your compost.
- Cut two chunks of cheese, size depends on the size of your tomatoes, and layer them with two basil leaves. Stuff vertically into the tomatoes.
- Drizzle olive oil and balsamic vinegar on top. Sprinkle black pepper and sea salt to taste. Top with your choice of microgreens.
Raw Vegan Recipes
Number of servings (yield): 1 or 2