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Vegan Greek Stuffed Onions with Mediterranean Veggies and Tomato Sauce Recipe

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4.2 from 1 review

These vegan Greek Stuffed Onions are a vibrant and flavorful Mediterranean main course, featuring sweet onions filled with a hearty mixture of rice, vegetables, herbs, and spices. Topped with a savory tomato-based sauce and baked to perfection, this dish offers a balanced blend of textures and tastes that delight the palate.

  • Total Time: 1 hour
  • Yield: 18 stuffed onions

Ingredients

Vegetables and Herbs

  • 4 sweet onions
  • 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 mint, chopped
  • ½ cup parsley, chopped

Grains and Legumes

  • ½ cup long-grain rice (such as basmati)

Liquids and Sauces

  • 3 cups vegetable broth, divided
  • 2 cups tomato sauce or your favorite pasta sauce, divided
  • 5 tablespoons olive oil, divided
  • 2 tablespoons Harissa paste

Spices and Seasonings

  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried oregano

Instructions

  1. Prepare Onions: Peel the sweet onions, removing the tough outer layers or 2 layers. Make a slit from the center to the outside through each onion to allow for stuffing later.
  2. Cook Onions: Place the prepared onions in a pot and cover them with water. Bring to a boil, then reduce heat to simmer for about 20 minutes until the onions are softened but still intact.
  3. Cool and Separate Skins: Remove the onions from the water and allow them to cool slightly. Carefully separate the large outer skins, ensuring the centers remain intact for stuffing. Dice the inner onion cores to use in the filling.
  4. Sauté Vegetables and Herbs: Heat 3 to 4 tablespoons of olive oil in a large sauté pan over medium heat. Add the chopped green onions and diced cooked onion cores, cooking for 5 to 6 minutes until tender. Then add the diced red bell pepper, celery, sweet potato, chopped mint, and parsley. Continue to sauté for about 15 minutes until the vegetables soften.
  5. Add Sauces, Rice, and Broth: Incorporate 1 cup of tomato sauce, Harissa paste, salt, pepper, rice, and 1½ cups of vegetable broth into the pan. Stir well and cook the mixture for 10 minutes to par-boil the rice and meld the flavors while further softening the vegetables.
  6. Stuff Onions: Allow the filling mixture to cool slightly. Place approximately 1 tablespoon of the mixture into the center of each onion skin and gently roll or fold to enclose the filling.
  7. Assemble for Baking: In a baking dish, pour a thin layer of tomato sauce mixed with the remaining vegetable broth. Arrange the stuffed onions in the dish. Drizzle the tops with olive oil and season with salt, pepper, and dried oregano. Pour the remaining tomato sauce and broth over the onions.
  8. Bake Covered: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
  9. Baste and Finish Baking: Remove the foil and baste the tops of the onions with the cooking liquids in the dish. Return the dish to the oven uncovered and bake for an additional 15 minutes to develop a nicely browned top.

Notes

  • Make sure not to overcook onions during boiling; they should be softened yet still able to hold their shape for stuffing.
  • Harissa paste provides a mild heat and depth of flavor; adjust quantity based on your spice preference.
  • If substituting rice, basmati or other long-grain rice works best for the texture of the filling.
  • The dish can be served hot as a main course alongside a fresh salad or crusty bread.
  • To enhance flavor, prepare the tomato sauce from scratch with herbs if desired.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek, Mediterranean
  • Diet: Vegan

Find it online: https://cozykitchenbymaya.com/vegan-greek-stuffed-onions-with-mediterranean-veggies-and-tomato-sauce-recipe/