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You could take a short
cut and replace the breadcrumbs and herbs with a ready made (vegan) stuffing
of your choice.
Vegan*
Serves 4
4 large onions, peeled
and left whole
30ml/2tbsp olive oil
2 cloves garlic, crushed
50g/2oz mixed mushrooms, finely chopped
50g/2oz tinned chestnuts, coarsely chopped
5ml/1tsp fresh rosemary, chopped
5ml/1tsp fresh thyme, chopped
15ml/1tbsp fresh parsley, chopped
25g/1oz fresh breadcrumbs
75g/3oz smoked tofu*, finely chopped or vegetarian stilton, grated
30ml/2tbsp cranberry sauce (+ extra to serve)
to taste salt and freshly ground black pepper
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1. Preheat the oven to
190C/375F/Gas 5.
2. Bring a large pan of salted water to the boil, add the onions, cover and
cook for about 10-15 minutes until the onions are becoming tender. Use a
sharp knife to hollow out the centre of the onions leaving a shell about 2-3
layers thick. Chop half the centres and reserve the rest to use in a stock.
3. Heat 1 tablespoon of olive oil in a frying pan and add the chopped onion
centres with the garlic for 2-3 minutes. Add the mushrooms, chestnuts and
herbs and cook for 5 minutes.
4. Stir in the breadcrumbs, tofu or cheese, cranberry sauce and season to
taste. Mix well and use to fill the 4 onion shells.
5. Place the onions on a greased baking sheet, drizzle the remaining olive
oil over and cover with foil. Bake in the oven for about 20 minutes, then
remove the foil and continue to cook until the onions are golden and tender.
Serve with extra cranberry sauce on the side.
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