Stuffed Onions (Vegan)
Ingredients:
- 1000 g (4 large) yellow onions
- 30 ml (2 tbsp) olive oil
- 185 g (1 cup) cooked rice
- 70 g (1 cup) chopped mushrooms
- 50 g (1/2 cup) chopped walnuts
- 15 g (1/4 cup) fresh parsley
- 6 g (2 cloves) garlic
- 16 g (1 tbsp) tomato paste
- 1 g (1 tsp) dried thyme
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
- 120 ml (1/2 cup) vegetable broth
- 25 g (1/4 cup) vegan parmesan-style
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nutrition:
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Trim just the top of each onion, not the root end — leaving the root intact helps the onion hold together as you hollow it out and while it bakes.
Instructions:
- Prep the onions: Preheat the oven to 375°F (190°C). Trim the tops off the 1000 g (4 large) yellow onions and peel. Using a spoon, hollow out the centers, leaving about a 1/2-inch-thick shell. Reserve the scooped-out onion for another use.
- Sauté the filling base: Heat 15 ml (1 tbsp) olive oil in a pan over medium heat and sauté the 70 g (1 cup) chopped mushrooms and 6 g (2 cloves) garlic, minced for 4-5 minutes, until softened.
- Build the filling: Stir in the 185 g (1 cup) cooked rice, 50 g (1/2 cup) chopped walnuts, 15 g (1/4 cup) fresh parsley, chopped, 16 g (1 tbsp) tomato paste, 1 g (1 tsp) dried thyme, 3 g (1/2 tsp) salt, and 0.5 g (1/4 tsp) black pepper. Cook for 2-3 minutes, until combined and fragrant.
- Stuff the onions: Spoon the filling into the hollowed onions, mounding it slightly on top.
- Bake: Arrange the stuffed onions in a baking dish. Pour the 120 ml (1/2 cup) vegetable broth around them and drizzle with the remaining 15 ml (1 tbsp) olive oil. Cover with foil and bake for 30 minutes.
- Finish and brown: Uncover, sprinkle with 25 g (1/4 cup) vegan parmesan-style if using, and bake uncovered for another 10 minutes, until the onions are tender and the top is lightly golden.
- Serve: Let cool for a few minutes before serving.
Common Mistakes: Tearing the onion shells while hollowing — go slowly and leave a sturdy 1/2-inch wall so the onion holds its shape while baking. Skipping the broth in the baking dish — it steams the onions from the outside and keeps them from drying out or scorching.
Prep in Advance: The onions can be hollowed and the filling made up to a day ahead; store separately in the fridge and assemble just before baking.
Notes: Save the scooped-out onion centers — they're great chopped up for soups, stocks, or sauteed as a side.
Tips: Choose onions that are similar in size so they cook evenly and finish around the same time.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven to keep them from drying out.
Swaps: Cooked quinoa or lentils can replace the rice for a different texture and more protein. Pecans or sunflower seeds can replace the walnuts.
Yellow onions — large and sturdy enough to hollow out and hold a filling, and they turn sweet and tender as they bake.
Mushrooms — add a savory, umami depth that gives the filling a heartier, more substantial bite.
Walnuts — bring texture and a bit of richness to balance the soft rice and onion.
Tomato paste — adds concentrated savory-sweet flavor that ties the filling together.
Stuffed Onions (Vegan)
Ingredients:
- 1000 g (4 large) yellow onions
- 30 ml (2 tbsp) olive oil
- 185 g (1 cup) cooked rice
- 70 g (1 cup) chopped mushrooms
- 50 g (1/2 cup) chopped walnuts
- 15 g (1/4 cup) fresh parsley
- 6 g (2 cloves) garlic
- 16 g (1 tbsp) tomato paste
- 1 g (1 tsp) dried thyme
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
- 120 ml (1/2 cup) vegetable broth
- 25 g (1/4 cup) vegan parmesan-style
Equipments:
Features:
Why These Ingredients:
Yellow onions — large and sturdy enough to hollow out and hold a filling, and they turn sweet and tender as they bake.
Mushrooms — add a savory, umami depth that gives the filling a heartier, more substantial bite.
Walnuts — bring texture and a bit of richness to balance the soft rice and onion.
Tomato paste — adds concentrated savory-sweet flavor that ties the filling together.
Prep:
Trim just the top of each onion, not the root end — leaving the root intact helps the onion hold together as you hollow it out and while it bakes.
Instructions:
- Prep the onions: Preheat the oven to 375°F (190°C). Trim the tops off the 1000 g (4 large) yellow onions and peel. Using a spoon, hollow out the centers, leaving about a 1/2-inch-thick shell. Reserve the scooped-out onion for another use.
- Sauté the filling base: Heat 15 ml (1 tbsp) olive oil in a pan over medium heat and sauté the 70 g (1 cup) chopped mushrooms and 6 g (2 cloves) garlic, minced for 4-5 minutes, until softened.
- Build the filling: Stir in the 185 g (1 cup) cooked rice, 50 g (1/2 cup) chopped walnuts, 15 g (1/4 cup) fresh parsley, chopped, 16 g (1 tbsp) tomato paste, 1 g (1 tsp) dried thyme, 3 g (1/2 tsp) salt, and 0.5 g (1/4 tsp) black pepper. Cook for 2-3 minutes, until combined and fragrant.
- Stuff the onions: Spoon the filling into the hollowed onions, mounding it slightly on top.
- Bake: Arrange the stuffed onions in a baking dish. Pour the 120 ml (1/2 cup) vegetable broth around them and drizzle with the remaining 15 ml (1 tbsp) olive oil. Cover with foil and bake for 30 minutes.
- Finish and brown: Uncover, sprinkle with 25 g (1/4 cup) vegan parmesan-style if using, and bake uncovered for another 10 minutes, until the onions are tender and the top is lightly golden.
- Serve: Let cool for a few minutes before serving.
