Onions and I have a complex history, I’ll tell you about it sometime. As the years go by I love it more and more.
Stuffed onions are usually crowded layer on layer in a pot, cooked on the stove. like stuffed vine leaves. But I much prefer the baked version. The onions are baked for a long time, caramelized with the reduced tomato sauce. Only stews that are baked for a long time can offer such a deep flavor. The only downside is that it is difficult to stop eating.
Vegan Stuffed Onion (20-25 units)
3 large onions
100 g of crushed organic tofu
1 cup cooked brown rice
1 small chopped onion
3 garlic cloves (crushed)
¾ a cup of chopped walnuts
¾ a cup of chopped mushrooms
3 tablespoons of chopped parsley
1 teaspoon of paprika
½ teaspoon turmeric
½ teaspoon cumin (or more)
Salt & pepper
3 tablespoons of sugar free tomato paste
Paprika, salt pepper
1 glass of water
Peel the onions and cut the edges.
In each onion, make a single cut running lengthwise, up to the center of the onion. (don’t split in half).
Put in boiling water and cook for about half an hour until the onions are softened and the layers begin to separate.
In the meantime, prepare the stuffing.
Mix all ingredients, taste and adjust seasoning.
Then make the red sauce by mixing all the ingredients.
When the onions are soft, turn off the fire and go do something until they cool down.
When the onions are ready to work with, turn on the oven to 180 degrees.
Pour the sauce over the baking tray, a thin layer just over half an inch high.
Gently separate the layers of the onion.
The larger outer layers can be cut in half.
Take a layer of onion Place a little stuffing, roll and place on the baking tray, on top of the sauce.
Cover with aluminum foil and place in the oven for about two and a half hours.