Recipe By: Jamie Walker, inspired by Heidi Swanson’s Super Natural Everyday

Serves: 4


  • 4 large ripe red tomatoes
  • 1/4 can garbanzo beans
  • Juice from 1/2 lemon
  • 1 tablespoon tahini
  • 2 tablespoon water
  • 1/2 cup Garden Herb Sunshine Burger, warmed and crumbled
  • 1 tablespoon of hot sauce
  • 1 tablespoon of extra virgin Olive Oil, plus a little to drizzle
  • About 12 fresh Basil leaves, chopped
  • 2 shallots, minced
  • 1 teaspoon soy sauce
  • Sea salt and fresh cracked black pepper to taste
  • 1 garlic clove, finely minced
  • 1/2 cup of brown rice couscous



Pre-heat oven to 350°. Oil a medium baking dish.

Using a serrated knife, cut the tops off each tomato, allowing enough room for you to spoon in the mixture. Working over a large bowl, scoop out the flesh of each tomato. If needed, break up any large chunks of the tomato flesh. Arrange the hollowed out tomato shells in the greased baking dish. Lightly brush the outside of the tomatoes with a bit of olive oil.

In a food processor, combine garbanzo beans, lemon juice, tahini and water until a “yogurt like” consistency – should look like watery hummus.

In a small bowl, combine 2/3 cup of the tomato flesh & juice, the Sunshine Burger crumbles, hot sauce, olive oil, basil (reserve some for topping), shallots, soy sauce, salt, black pepper, garlic and garbanzo bean mixture. Add the couscous and stir until all ingredients are combined. Adjust the filling to your acquired taste with salt and pepper. Using a spoon, add the stuffing to the tomatoes till the tomatoes are almost full.

Bake the tomatoes for about 50-60 minutes, or until the couscous is cooked. The tomatoes will start to wrinkle and brown.  Drizzle with a bit of olive oil and remainder of the basil. Serve warm.