Vegan Stuffed Onions with Savory Herbed Filling
Elevate your plant-based dining experience with these decadent Vegan Stuffed Onions with Savory Herbed Filling! Perfectly roasted yellow onions serve as tender, edible bowls filled with a mouthwatering mixture of lentils, gluten-free breadcrumbs (if needed), fresh parsley, thyme, and aromatic spices like paprika. The addition of vegetable stock keeps the dish moist and flavorful as it bakes to golden perfection in the oven. This recipe combines simple ingredients with bold flavors and a touch of elegance, making it ideal for dinner parties or hearty weeknight meals. Serve these stuffed onions alongside a crisp salad or crusty bread for a complete vegan feast that will delight any palate!
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Recipe Information
Ingredients
- 4 pieces Large yellow onions
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 cup Cooked lentils
- 1 cup Bread crumbs (gluten-free if needed)
- 0.25 cup Fresh parsley, chopped
- 2 teaspoons Fresh thyme leaves
- 0.5 teaspoon Ground paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable stock
Instructions
Preheat your oven to 375°F (190°C).
Peel the onions and trim the root ends slightly so they can sit upright. Cut a small slice off the top of each onion and carefully hollow out the centers using a spoon or melon baller, leaving about 2-3 outer layers intact. Reserve the removed onion flesh and chop it finely.
Bring a pot of water to a boil and blanch the hollowed-out onions for 5 minutes. Remove them from the water and set aside to cool.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion flesh and sauté for 5 minutes until softened.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Stir in the cooked lentils, bread crumbs, parsley, thyme, paprika, salt, and black pepper. Mix thoroughly and cook for 2-3 minutes until the filling is well combined and slightly warm.
Brush a baking dish with the remaining 1 tablespoon of olive oil. Place the hollowed-out onions in the dish, standing upright.
Stuff the onions with the prepared filling, packing it tightly.
Pour the vegetable stock into the baking dish around the onions to create a moist cooking environment.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the onions are tender and the tops are golden brown.
Remove from the oven and let cool slightly before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 9.5 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 692 mg | 15% | |
*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.
