Baked Onions with Tofu Mince Stuffing Served with a Root Vegetable Stack and Tomato Jus
Posted on May 21, 2013 by The Gourmet Vegan - No Comments
Baked Onions with Tofu Mince Stuffing Served with a Root Vegetable Stack and Tomato Jus
I decided to look back at some old fashioned techniques again for this recipe and see what ideas came to mind. One thing I remember making years ago was stuffed onions with TVP, but I wanted to try something a little different that pushed the recipe in a new direction. I have been experimenting with a recipe for Tofu Mince, which is absolutely incredible and so I used this as the onion stuffing with incredible results. Served with one of my other new ideas, Root Vegetable Stacks and a delicious Tomato Jus, this is a recipe I know you will love just as much as I do. Although there are various combinations to this dish, they can all be prepared in advance so that this is not a difficult dish to put together.
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 Serves 2 |
 ? kcal per serving |
INGREDIENTS
For the Root Vegetable Stack
These should be prepared in advance and reheated just before serving with the final dish. Here is a link to the recipe
Root Vegetable Stacks ~ Recipe Here
For the baked onions
2 large white onions
1 tablespoon vegetable oil
Pinch of salt
1 batch of Tofu Mince ~ Recipe Here ~ You will need to have this already made and to hand.
200 ml ( 7 fl oz ) vegetable stock
50 ml ( 2 fl oz ) water
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/2 teaspoon English or Dijon mustard
Pepper to taste
For the tomato jus
1 tablespoon vegetable oil
1 400 g ( 14 oz ) tin chopped tomatoes
200 ml ( 7 fl oz ) water
1 small handful fresh basil, chopped
1 teaspoon agave nectar
1/2 teaspoon sea salt
Black pepper to taste
METHOD
Begin by preparing the onions for baking.
You will need to remove the center of the onion, leaving just 2 of the outer layers, and this is done as follows.
Peel the onions and using a sharp knife, cut off the ends and tops. Now start to make cuts into the center of the onion being sure not to go too close to the edge so that you can push out the center of the onion and leave the edges intact to form a shell. You will be using the onion flesh later so do not throw away. See pictures below.
The shells now need to be softened by steaming for 15 minutes before stuffing with the filling, so do this as you prepare the stuffing
To prepare the stuffing.
Chop the reserved onion flesh and fry half ( the other half is used later in the Jus ) in the oil and a pinch of salt until the onions start to caramelise.
Now add the mince and all other stuffing ingredients. Bring to the boil and reduce to a simmer until most of the liquid has evaporated. Leave to one side and prepare the onion shells for stuffing.
Remove the shells from the steamer and pat dry to remove any excess water. Place in a lined baking tray and then fill with the stuffing. Brush the shells with a little oil.
Cover with foil and bake for 25 minutes at 200 degrees Celsius ( 400 F ) Gas Mark 6. After 25 minutes, remove the foil and bake for a further 20 minutes.
Whilst the onions are baking you can prepare the Tomato Jus as follows.
Fry the remaining half of the reserved onion flesh in the oil and when softened add all the other ingredients. Cook on a simmer for 10 minutes and then add to a blender. Blend until smooth and then pass through a sieve into a clean pan.
This sauce can be heated when you are ready to plate up the finished dish.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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