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Posted by

Victoria Lagodinsky

November 17, 2014

From Nicola Graimes’s Veggienomics.

 
This week’s vegan recipe for World Vegan Month is for delicious roasted onions stuffed with toasted nuts and seeds, from Nicola Graimes’ brilliant Veggienomics. Here, the most humble of ingredients are turned into something special with very little effort. The baked onions are perfect served simply with steamed rainbow chard.

 

Roasted Onions with Nut Stuffing

Serves: 4

Preparation time: 10 minutes

Cooking time: 1 hour 15 minutes
 
4 onions, unpeeled
4 thick slices of country-style bread
4 tbsp olive oil
4 tsp balsamic vinegar
sea salt and freshly ground black pepper
steamed rainbow chard, to serve

For the Nut Stuffing
55g/2oz/heaped ⅓ cup blanched almonds, toasted
55g/2oz/scant ½ cup sunflower seeds, toasted
3 tbsp day-old breadcrumbs
finely grated zest of 1 lemon
4 tbsp chopped flat-leaf parsley leaves
2 tbsp chopped rosemary or sage leaves

 

1. Preheat the oven to 180°C/350°F/Gas 4. Trim the root end of each onion so it stands up and then slice a cross into the top, cutting about halfway down. Remove any loose skin from the onions, put each one on a slice of bread and transfer to a small baking tin. Spoon a quarter of the oil and the balsamic vinegar over the top of each onion and season with salt and pepper. Cover the dish with foil and bake for 60 minutes, or until the centre of the onions are tender when prodded with a skewer.

2. Meanwhile, make the stuffing. Coarsely grind the toasted almonds and sunflower seeds in a mini food processor. Tip them into a bowl and mix in the rest of the stuffing ingredients with the remaining oil, and season with salt and pepper.

3. Remove the onions from the oven. Take off the foil, carefully open up the onions slightly and divide the stuffing mixture among them, spooning it into the centre of each one. Return to the oven, uncovered, and roast for another 15 minutes until the stuffing has heated through and is slightly crisp on top. Serve the onions on their slice of cooked bread with the rainbow chard on the side.
 

 

Looking for cheap, delicious and healthy vegetarian cooking? Then try the world of Veggienomics. Click to find out how this cookbook can help you cut down your shopping bill!

 

a thrifty meat-free cookbook from Nicola Graimes