Stuffed Onions

These vegan Greek Stuffed Onions are packed with nutritious veggies and loaded with Mediterranean flavors. The stuffed onions are topped with a savory tomato-based sauce that ties the flavors of the filling for a perfectly balanced dish.

5 from 7 votes

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Course: Main Course

Cuisine: Greek, Mediterranean

Keyword: Greek Stuffed Onions, Stuffed Onions, Vegan Stuffed Onions, Vegetarian Stuffed Onions

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: stuffed onions

Calories: 103kcal

Author: Eva

Ingredients

4 sweet onions
5 tablespoons olive oil
1 sweet potato peeled and diced into ¼" pieces
2 stalks celery diced
1 red bell pepper diced small
4 green onions chopped
4 cloves garlic minced
½ cup long-grain rice (such as basmati)
½ cup mint chopped
½ cup parsley chopped
2 tablespoons Harissa paste
3 cups vegetable broth divided
2 cups tomato sauce or your favorite pasta sauce divided
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried oregano

Instructions

Peel onions, removing tough outer layer or 2. Make a slit from the center to the outside through each onion.
Place onions in a pot and cover with water. Bring to a boil and simmer for 20 minutes until softened.
Remove the onions and let them cool slightly. Separate the large outer skins, leaving the center intact.
Dice the onion core/center for the filling.
In a large saute pan, heat 3-4 tablespoon olive oil. Add the green onions and cooked onions. Saute for 5-6 minutes until tender. Add the red bell pepper, celery, sweet potato, mint, parsley and saute for 15 minutes until softened. Add the 1 cup tomato sauce, Harissa, salt, pepper, rice and 1 ½ cups vegetable broth. Stir the mixture and cook for 10 minutes to par-boil the rice and softened the veggies
Let the mixture cool slightly. Place 1 tablespoon mixture into the center of each onion skin and roll.
In a baking dish, pour thin layer of the tomato and broth mixture, then add the stuffed onions. Drizzle the tops with olive oil, salt, pepper, oregano and the remaining tomato sauce and broth.
Cover with foil, Bake for 30 minutes at 375 degrees. Remove foil, baste the onion tops with the cooking liquids. Place back into the oven uncovered for 15 minutes.

Video

Notes

Note - the nutrition facts for this recipe are per onion. I consider 1 serving 3 to 4 onions. The recipe yields 18 stuffed onions with filling left over.

Nutrition