Stuffed sweet onions

Ingredients

• 6 large sweet onions
• 12 g thin noodles (dry weight), cooked and drained
• 15 g breadcrumbs
• 35 g vegan butter (7 g melted for the filling, the rest for baking)
• 1 teaspoon soy milk
• 1 teaspoon chopped parsley
• 1 teaspoon salt
• ¼ teaspoon lemon zest
• ¼ teaspoon herbes de Provence
• ¼ teaspoon pepper
• 1 tablespoon chickpea flour
• 2 tablespoons water

Missing an ingredient?

• What to use instead of sweet onion
• What to use instead of soy milk
• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of breadcrumbs
• What to use instead of parsley
• What to use instead of black pepper

Instructions

1. Cook the onions in salted water for half an hour. Peel them and hollow out the centers.
2. Chop what you scooped out very finely and mix it with the noodles, breadcrumbs, melted vegan butter, soy milk, parsley, salt, zest, herbs, pepper and the chickpea flour whisked with the water.
3. Stuff the onions and put them in a baking dish with the rest of the vegan butter.
4. Bake them covered at 180°C (350°F) for about 3 hours, basting them now and then with their juices. Serve them with the juices. Instead of noodles you can use rice or semolina.

Nutrition facts

Approximate, per serving (about 298 g). Calculated with data from USDA FoodData Central.