Stuffed onions with textured pea protein are a surprisingly delicious and easy vegetarian option. This recipe combines the sweetness of DOP Cebolla Fuentes de Ebro onions with a juicy, aromatic filling, perfect as an appetizer or light main course. Originating from Mediterranean cuisine, this modern version replaces meat with plant-based protein, ideal for those looking to reduce meat consumption without sacrificing flavor.
Steaming softens the onions, making them easy to stuff while keeping their shape. The sauté of mushrooms, cherry tomatoes, celery, and fennel adds depth, while brandy and balsamic vinegar from Modena balance the sweetness. The textured pea protein absorbs the liquids, creating a meaty texture that surprises.
Cook
40 min
Servings
2
Clean the onions and steam for 3 minutes in a suitable container or Lékué case in the microwave at 800W.
Once the onions have cooled, remove the central part of the onions leaving the 2-3 outermost layers and set aside for filling.
Chop the remaining onion into fine pieces and sauté with the celery, fennel, tomatoes, mushrooms, a pinch of salt and pepper in oil.
After 3-4 minutes, add the brandy and once the alcohol evaporates, add the water, Modena vinegar and wait for it to boil, that's when we will add the textured pea protein and let it absorb the liquid.
Fill the reserved empty onions with the textured pea protein.
