Vegan Stuffed Onions
- Colander
- Large bowl
- Mixing bowls
- Chef's knife
- 9×13-inch/23×33 cm baking dish
INGREDIENTS
- 6 medium-large yellow onions
- 3/4 cup white rice, cooked with 1 1/2 cups water
- 1/2 bunch cilantro, finely chopped
- 1/2 bunch parsley, finely chopped
- 1 medium tomato, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
Cooking sauce:
- 2 cups/500 grams boiling water
- 3 tablespoons date syrup
- 1 teaspoon fine sea salt
INSTRUCTIONS
- Peel the onions and cut a slit to the center of each. Place in a large pot of boiling water and cook for 15 to 20 minutes, until softened. Drain in a colander and transfer to a bowl of ice water to cool quickly.
- While the onions cook, stir together the rice, cilantro, parsley, tomato, olive oil, lemon juice, salt, pepper, cumin, and garlic powder. Carefully separate the onion layers. Fill each layer with a spoonful of the rice mixture and roll tightly.
- Preheat the oven to 355°F/180°C (convection), and arrange the stuffed onions snugly in a 9×13-inch/23×33 cm baking dish.
- In a bowl, whisk the boiling water, date syrup, and salt, then pour over the onions. Cover tightly with aluminum foil and bake for 2 hours. Uncover and bake 15 to 20 minutes more, until lightly browned.
- Let rest for 10 minutes before serving warm.
FAQ
How can I prepare these vegan stuffed onions ahead of time?
The stuffed onions can be prepared ahead by completing the filling and stuffing steps, then arranging them in the baking dish without adding the sauce. Cover tightly with foil and refrigerate for up to 24 hours. When ready to cook, pour the prepared sauce over the onions, cover again, and bake as directed. If baking directly from the refrigerator, allow the dish to sit at room temperature for about 20 minutes before placing it in the oven to avoid uneven cooking. This method ensures the flavors meld while keeping the texture of the rice and onions intact.
What rice works best for this vegan stuffed onions recipe?
The best rice for vegan stuffed onions is medium-grain or long-grain white rice, as it cooks evenly and holds its shape well inside the onion layers. Basmati or jasmine rice adds a subtle fragrance, while traditional long-grain rice provides a firmer bite. Short-grain rice, such as arborio, tends to be too sticky and can cause the filling to clump together. Always cook the rice fully before mixing with herbs, tomato, and seasonings, since the oven stage is primarily for baking and browning rather than softening raw rice.
Can I freeze the stuffed onions?
Yes, vegan stuffed onions freeze well when prepared properly. After stuffing and rolling the onions, place them in a baking dish, cover tightly with plastic wrap and foil, and freeze before baking. They can be stored in the freezer for up to 2 months. To cook, thaw overnight in the refrigerator, pour the sauce over the onions, and bake as the recipe instructs. Alternatively, you can bake them fully, let cool, and freeze portions in airtight containers. Reheat gently in the oven at 325°F/165°C to maintain flavor and texture.
What can I serve with this dish?
Vegan stuffed onions pair well with a variety of sides that complement their sweet and savory flavors. A fresh green salad with lemon dressing balances the richness, while roasted vegetables such as carrots, eggplant, or zucchini provide additional heartiness. For a full meal, serve alongside couscous, bulgur, or crusty bread to soak up the date syrup sauce. Yogurt-based vegan dips made from cashews or oat yogurt also provide a creamy contrast.
How do I prevent the onions from tearing while stuffing?
It is important to soften them properly before separating the layers. Boiling them for 15 to 20 minutes and immediately cooling in an ice bath helps the layers become pliable and easier to peel apart. Use a small paring knife to carefully loosen each layer, working gently to avoid tearing. If a layer does rip, overlap the edges slightly when filling and rolling to keep the stuffing inside. Choosing larger onions also reduces breakage since the layers are thicker and easier to work with.
Can I substitute quinoa or another grain for rice?
Quinoa, bulgur, or even farro can be used instead of rice in vegan stuffed onions. Quinoa offers a light, nutty flavor and adds extra protein, making the dish more filling. Bulgur provides a slightly chewy texture and works well with the Middle Eastern flavors of the seasoning. Farro adds heartiness but requires a longer cooking time before mixing with herbs and tomato. Whichever grain you choose, cook it fully before stuffing to ensure the onions bake evenly without leaving the filling undercooked or overly dry.
How do I make the sauce richer in flavor?
While the base is water, date syrup, and salt, you can add ground coriander, smoked paprika, or cinnamon for warmth. A splash of pomegranate molasses brings tanginess, while a few crushed garlic cloves intensify depth. For a more savory balance, add a tablespoon of soy sauce or tamari. These adjustments still allow the natural sweetness of the onions to shine, but create a sauce that clings more fully to the stuffed layers.
