Easy Vegan Stuffed Beetroots

I love turning simple vegetables into complete dishes. Each vegetable can then become rich, warm, and naturally beautiful. These stuffed beetroots are exactly that: earthy, sweet, and filled with a hearty oat–tofu mix that gives them both cosiness and comfort. I topped them with a spoon of vegan yoghurt and a walnut half, just like I do in my kitchen, because that small contrast of creaminess and crunch changes everything.

They look festive on the plate, but they’re actually very easy to prepare. 

If you love meals that are nourishing, pretty, and not overly complicated, these roasted beetroots will fit right into your routine! 😉

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Vegan Stuffed Beetroots

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• Prep time: 15 minutes

• Baking time: 35–40 minutes

• Total time: ~55 minutes

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Ingredients

Beetroots

• 6–8 small beetroots

• Salt + lemon juice (optional)

Filling

• 1 cup oats

• ½–1 cooked beetroot (grated or finely chopped)

• ½ cup plant milk

• ½ cup crumbled tofu or vegan mince

• 1 tbsp lemon juice

• Salt + pepper

• A touch of your favourite herbs (optional)

Topping

• Vegan yogurt

• Walnut halves

• Romaine leaves for serving

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Instructions

1. Prepare the beetroots:

1. Preheat oven to 180°C (350°F).

2. Boil or steam the beetroots for 20–25 minutes until tender but firm.

3. Let them cool slightly, then cut off the tops and scoop out some of the flesh to make space for the filling. Save the scooped beetroot for the filling.

2. Make the filling:

1. Mix oats, cooked quinoa or rice, seeds, plant-based milk, beetroot flesh, lemon juice, herbs, salt, and pepper in a bowl.

2. Add crumbled tofu or cooked vegan ground meat and stir until well combined.

3. Stir until creamy and well combined.

3. Stuff the beetroots:

1. Fill each beetroot with the oat mixture.

2. Place them in a baking dish and cover loosely with foil.

3. Bake for 15 minutes until heated through and slightly golden on top.

4. Finish

1. Top each beetroot with a spoonful of vegan yoghurt and a walnut half.
2. Serve on romaine leaves.

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Notes

• You can swap quinoa/rice with millet or buckwheat for variation.

• You can add chopped beetroot greens, spinach, or herbs to the filling.

• For extra flavour, add a pinch of smoked paprika or garlic-infused oil.

• Leftovers can be stored in the fridge for 2 days and reheated gently.

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Nutrition (approx. per stuffed beetroot, serves 6)

• Calories: ~95 kcal

• Protein: ~5.5 g

• Carbohydrates: ~14 g

• Fiber: ~3 g

• Fat: ~2.5 g

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