I roasted whole tomatoes with a filling made from pre-made falafels, lentils, parsley, and seasonings. I topped them with some cashew parmesan and got them nice and juicy and crispy on top. The innards of the tomatoes didn’t go to waste as I used that to make a delicious fresh tomato sauce. Everything was served over a chickpea pasta. I also added Vtopia cashew cheese on top for some extra tang and creaminess.