This recipe for roasted stuffed onions is inspired by a popular Lebanese recipe and made vegan with a “meaty” and tasty stuffing that you will love! Try! If you plan to impress your guests with an innovative, healthy and delicious dish, this recipe for roasted vegan stuffed onions is a great choice! These stuffed onions can be eaten as a snack, appetizer or with a side of vegetables, mashed potatoes and even with a vegetable yogurt sauce on top. Do not hesitate to be creative!

Prep time- 10 mins
Cook time- 30 mins
Total time- 40 mins

Ingredients Of labanese roasted stuffed onions

  • 3 large onions
  • 1 cup basmati rice
  • 2 Tbsp tomato paste
  • 1 ½ cup soy protein granules soaked
  • 1 tomato, peeled and cubed
  • 2 Tbsp olive oil
  • 1 Tbsp parsley, chopped
  • 1 Tbsp spring onion, chopped
  • 1 tsp cinnamon, ground
  • 1 tsp allspice, ground
  • 1 tsp cumin, ground
  • 1 tsp coriander, ground
  • 3 Tbsps vinegar or white wine
  • salt and pepper, to taste

ALSO READ: Middle Eastern Kibbeh

Instructions Of labanese roasted stuffed onions

  1. Soak the rice in a bowl with water. Fill the water in a pan and bring to a boil. Cut the top and bottom of each onion.
  2. Also make a side cut from one side of each onion, in the center of the onion, from top to bottom. This will separate the layers of onions when boiling.
  3. Add the onions to the boiling water and boil them for 10 minutes, until they soften. Drain the rice and add it to a bowl. Add all other ingredients, except onions, vinegar / wine and oil. Mix.
  4. Once the onions are cooked, drain them and let them cool. Separate the layers and fill each onion with a tablespoon of stuffing.
  5. Wrap the onion around the stuffing but keep in mind that the rice will increase in size during cooking. Heat the oil in a large saucepan.
  6. Add the onions, cut side down. Cook them for 2 to 3 minutes. Add the vinegar / wine and cover with a lid. Cook on low heat for 20-30 minutes and turn the onions after the first 10 minutes.