Filled Onions

Misaki Matsuura

Oct 10

2 min read

Updated: 4 days ago

Ingredients for 20 small tuffed onions

６ Big onions (Gemüse Zwiebel)

1/2 cup water for pressure cooking

Tomato Sauce for Stuffed Onions

Note: If you are using a larger baking dish , double the sauce ingredients as needed.

For a 23 cm baking dish with 10 stuffed onions:

500 ml vegetable broth of your choice
10 ml extra-virgin olive oil
1 garlic clove, sliced
1 bay leaf
2 g salt
1 tsp vegan vegetable stock powder
2 tbsp tomato paste
1 tsp sweet paprika powder
½ tsp cumin seeds

Instructions

Combine all the ingredients in a saucepan and bring to a gentle simmer, stirring until the tomato paste is fully dissolved.

Pour the sauce into the baking dish around the stuffed onions before baking.

Filling Ingredients for 20 small tuffed onions

30 ml lemon flavored rapeseed oil (or olive oil)
200 g onion(or carrot) peeled and finely chopped
1tbsp Turkish mild pepper paste (or tomato paste)
2 g salt
(To mixing in later)
½ cup dried soy granules (no soaking needed)
1 cup water
1 cup very fine bulgur(dry Köftelik)
1 tbsp dried black currants
½ tsp ground black pepper
1 tsp allspice
1 tsp cinnamon
2 tsp sumac
1 tsp chili flakes
15 g parsley, finely chopped (about 2 tbsp)
2 tsp dried mint
Rosemary (optional)

Step 1: Pressure-Cook the Onions
Making a small cut in the onions before pressure-cooking them makes them easier to peel.
Add ½ cup of water and 3 whole onions to the pressure cooker.
Cook on high pressure for 5 minutes.
Once the pressure has been released, carefully remove the onions and separate their outer layers from the inner layers.
Reserve the outer layers to use as the main ingredient and set aside the inner layers to use as the filling.
Create tomato sauce separately
Heat the olive oil in a pan and sauté the sliced garlic and bay leaf. Add the salt, vegan broth powder, tomato paste, sweet paprika, and caraway seeds (or cumin seeds), then stir in the water and brewer’s yeast. Bring to a simmer and cook until well combined.

Step 2: Make the filling
Heat some oil in a pan over medium heat.Add the chopped onions and cook until soft .Add the Turkish pepper paste or tomato paste and stir well.
Lower the heat and add the salt, dried soy granules, water, and fine bulgur.Mix gently, then add the black currants, black pepper, allspice, cinnamon, sumac, and chili flakes.Stir just to combine, then remove from heat.Fold in the chopped parsley and dried mint. Let the mixture cool slightly.