Vegan Stuffed Onions with Savory Herbed Filling

Elevate your plant-based dining experience with these Vegan Stuffed Onions with Savory Herbed Filling—an irresistible dish that’s as comforting as it is elegant. Tender, hollowed-out yellow onions are gently blanched and filled with a hearty mixture of protein-packed lentils, crunchy bread crumbs, fresh parsley, thyme, and a touch of smoky paprika. Baked to perfection in a flavorful vegetable stock, these stuffed onions boast a perfectly tender texture and a lightly golden, aromatic topping. Ideal as a stunning main course or a unique side dish, this recipe is gluten-free-friendly and packed with wholesome ingredients. Serve them with a fresh green salad or alongside your favorite plant-based entrée for a truly satisfying meal.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion flesh and sauté for 5 minutes until softened.

Step 5

Add the minced garlic to the skillet and sauté for another minute until fragrant.

Step 6

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.

Step 7

Brush a baking dish with the remaining 1 tablespoon of olive oil. Place the hollowed-out onions in the dish, standing upright.

Step 8

Stuff the onions with the prepared filling, packing it tightly.

Step 9

Pour the vegetable stock into the baking dish around the onions to create a moist cooking environment.

Step 10

Cover the baking dish with foil and bake for 30 minutes.

Step 11

Remove the foil and bake uncovered for an additional 15-20 minutes, or until the onions are tender and the tops are golden brown.

Step 12

Remove from the oven and let cool slightly before serving. Garnish with additional chopped parsley if desired.

Nutrition Facts

Serving size	(1247.3g)

Amount per serving	% Daily Value*
Calories	1288.7

Total Fat 38.3g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3784.6mg	0%
Total Carbohydrate 205.7g	0%
Dietary Fiber 35.8g	0%
Total Sugars 39.3g
Protein 39.5g	0%

Vitamin D 0IU	0%
Calcium 458.6mg	0%
Iron 15.1mg	0%
Potassium 2790.5mg	0%

*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.

Source of Calories

Fat: 26.0%

Protein: 11.9%

Carbs: 62.1%