4 large firm tomatoes
1/2 cup pitted black olives, sliced, divided
1/2 cup pitted green olives, with or without pimento, sliced, divided
1 (4 ounce) can baby corn, drained (or use kernels)
1 cup cooked rice
1 carrot, grated
1 carrot, sliced
1 cup vegan mayonnaise + more for garnish
salt and pepper, to taste
4 leaves lettuce, shredded
roasted red pepper, sliced, to garnish
1. Core tomatoes and hollow out with a spoon to make cups, reserving pulp, which should be chopped. Discard the seeds.
2. In a bowl, combine remaining ingredients except the lettuce, red pepper, and a few olives to garnish. Check seasoning, and salt and pepper, to taste.
3. Fill the tomato "cups" with this mixture, place on a bed of shredded lettuce and garnish with olives, pepper strips and an extra blob of mayo. Chill before serving.