The cooking time for this dish is about 1,5 hours but it's totally worth it. A perfect vegan main dish!
- 8 onions (4 red and 4 regular ones for example)
- 3 ½ cups / 250 g sliced white mushrooms
- 2 round lemon slices with peel left on
- 2 handfuls of raisins (soak them in hot water for a couple of minutes)
- couple of tablespoons fresh lemon juice
- salt and pepper to taste
- little bit of oil
Cream:
- 1 cup / 150 g peeled sunflower seeds (soak them for 2 hours or boil 15 minutes)
- ¾ cups / 180 ml water
- 1 tsp vegetable stock powder or salt to taste
- a handful of fresh dill
Bring a big pot of water to boil. Add onions (leave the peel on!) and boil them for 15 minutes until almost soft. Carefully drain the onions and rinse them with cold water. Cut off the top of each onion and peel them. Use a small sharp knife to remove the center of each onion keeping about 2 layers of the onion. If there’s a hole in the bottom of an onion, cover it with a small onion slice. Put the onions on a greased baking pan and prepare the filling.
Pre-heat the oven to 400 F / 200 C. Take about a handful of scooped out onion centers (you can use the leftover centers to make different soups, sauces and spreads) and chop them finely. Heat up a pan, add some oil and fry the chopped onions until slightly golden. Add finely chopped mushrooms and fry for about 5 minutes. Add chopped lemon slices and some salt and pepper to taste. Prepare the cream: drain the soaked or boiled sunflower seeds and mix them with water, vegetable stock powder and fresh dill. Blend until smooth. Add the cream along with soaked and drained raisins to the frying mushrooms. Add some salt if needed. Mix carefully and fill the onions using a teaspoon. Brush every onion with a little bit of oil. Bake for 35 minutes at 400 F/ 200 C. Serve with mashed potatoes and gravy or with rice, buckwheat and fresh salad.
