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

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.