Dairy-Free Stuffed Onions with Savory Herbed Filling
Elevate your dinner table with these irresistibly flavorful Dairy-Free Stuffed Onions with Savory Herbed Filling! This recipe transforms humble yellow onions into an elegant, plant-based centerpiece, bursting with a savory medley of finely diced carrot, celery, mushrooms, and aromatic garlic. The filling is perfectly seasoned with fresh parsley, thyme, smoked paprika, and optional nutritional yeast for a boost of umami, while dairy-free breadcrumbs and vegetable broth bring moisture and texture to every bite. Baked until tender and lightly caramelized, these stuffed onions are the perfect balance of hearty and wholesome, ideal for a cozy weeknight dinner or an impressive vegan-friendly addition to a holiday spread. With a prep time of just 20 minutes, this recipe is as simple as it is satisfying—serve warm and savor a dish that’s as nourishing as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large yellow onions
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 cup mushrooms, finely chopped
- 1 cup dairy-free breadcrumbs
- 0.5 cup vegetable broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon optional: nutritional yeast
Instructions
Preheat the oven to 375°F (190°C).
Peel the onions and slice off the tops. Hollow out the centers of each onion using a spoon or melon baller, leaving a sturdy outer shell with about 2-3 layers intact. Reserve the removed onion cores for later use.
Place the hollowed-out onions in a baking dish and brush the insides lightly with 1 tablespoon of olive oil. Set aside.
Finely chop the reserved onion cores and set them aside.
In a skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
Add the chopped onion cores, diced carrot, celery, and mushrooms to the skillet. Cook until the vegetables soften, about 5-7 minutes, stirring occasionally.
Stir in the breadcrumbs, vegetable broth, fresh parsley, thyme, smoked paprika, salt, and black pepper. If desired, add nutritional yeast for extra flavor. Mix well until the stuffing is moist but not soggy. Remove from heat.
Stuff each hollowed onion with the herbed filling, pressing gently to compact the mixture.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the onions are tender and lightly golden on top.
Remove from the oven and let cool for a few minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2651 mg | 115% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 49.7 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 383 mg | 29% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2759 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
