Tomatoes (or other stuffed vegetables) with "Forcemeat"

Ingredients -- Vegan
"Forcemeat" is an old medieval term for mock or substitute meat, made from vegetables, when real meat is too expensive or not available. This recipe is traditional English but has been a bit modernized. You could add some meat to this recipe if you feel like, but make sure the meat is pretty much cooked in the Sautée pan.
I thought that making stuffed vegetables was a pain in the neck, but this recipe makes it quite easy. The stuffing is basically a stir-fry, so when you wind up with extra stuffing, you can put it on top of more Quinoa or riced cauliflower.

6 Large Ripe Fresh Tomatoes, or some other vegetables suitable for stuffing. These might include Bell Peppers or Ancho Peppers, or very large mushrooms, etc.
Optional add 1 small can of Tomato Sauce if it doesn't happen that you are stuffing any Tomatoes.
1 medium onion, finely chopped
1/4 cup olive oil (or butter if you're not vegan)
6-8 ounces finely chopped mushrooms
1 cup cooked Quinoa (or brown rice)
1/4 cup Raisins
5 leaves of fresh sage, minced (or 1/2 teaspoon dried sage)
1/4 teaspoon minced fresh rosemary (or a pinch of dried rosemary)
1/4 cup chopped fresh parsley
1/2 teaspoon sweet Hungarian paprika
salt and freshly ground black pepper to taste

Note: The above amount of spices, which the recipe calls for, is not very much spice. I doubled all the spices and it still didn't taste too spicy for me. If you happen to be using hot chili peppers like Anchos to stuff, that will add to the spice.
Consider fortifying the stuffing recipe with cubed tofu,

Clean & prep the vegetables that you are going to stuff. Slice the tops off the tomatoes and scoop out the pulp. Chop the pulp and set aside.
If stuffing mushrooms, wash and snap off the stems. Soak briefly in lemon juice. If stuffing bell peppers, slice open the tops (discarding stems and seeds). You might consider Roasting the bell peppers (oven at 400 degrees for 25 minutes +, until the skin starts to brown and blacken; allow to cool in a big bowl sealed with plastic wrap to trap moisture) -- then removing the skins.
If it happens that you are not stuffing any tomatoes -- for example, if the only veg you are stuffing happens to be bell peppers, or large mushrooms, or something like that -- add some tomato sauce, about one small can, to the stuffing mixture. The recipe depends on tomato pulp to add a little sweetness and moisture, and bind the stuffing together.

Sautée the onions in the olive oil (or butter) for 2 to 3 minutes. Add the mushrooms and sautée one minute more. Stir in the tomato pulp, sage, rosemary, parsley, and salt and pepper. Cook on low heat for 5 minutes. Add the rice, raisins, and paprika. Cook for a few minutes more, then remove from heat and let it cool for a few minutes.

Place the tomatoes in a greased casserole dish. Stuff the tomatoes and mound any extra filling over their tops and around them. Sprinkle the tops with a generous amount of a keto substitute for bread crumbs -- such as almond meal. Bake at 375 degrees for 25 minutes.