Recently I have purchased items at work for the restaurant's price. It's not always a huge savings. I managed to get a 50 pound bag of potatoes for the price of a special coffee at Starbucks, not that I ever go there. For coffee it's expensive but for potatoes it was a deal. This only happened because the company that sent them sent an extra bag so they paid half the bag and I paid the other half.
I also bought a bag of red onions and a bag of white onions. It was a good price plus it's delivered to the restaurant which is across the street from our apartment. With the abundance of onions and potatoes I have to use them steadily so they don't start growing sprouts which they are threatening to do.
I thought it was my idea, but my partner said he maid a joke about stuffing the onions with potato. I'll let him have some credit. It was a delicious idea that I've never done before.
I roasted the onions first before I stuffed them. I didn't want them to be too raw. I just hollowed them out with a little knife and a spoon. I struggled a bit but next time they will be better.
The onions were roasted on both sides for around 7 minutes at 425 F. I just picked a temperature which I thought would be suitable.
The mashed potatoes were made simply by boiling until they were soft enough to mash. These potatoes are mealy and not waxy which is what I prefer.
Potato stuffed onion
4 onions (I used red)
4 medium potatoes
1 cup vegetable broth
1/2 cup vegan cooking cream (I used soy)
3 tablespoons vegan butter
1 teaspoon black pepper
1 teaspoon paprika or cayenne
1/4 cup chopped parsley
1 cup caramelized onion
Salt to taste
I used vegan cooking cream and butter but to eliminate fat you can just add a little more vegetable broth. I was going for the decadence this time.
I just mashed the potatoes with the ingredients until the lumps were all out. I like a bit of texture in my mash and not too smooth and creamy.
With a couple of cups of the onion that was scooped out, I sauteed and added this to the potatoes. I was worried it may be onion overload but after roasting and caramelizing onions they lose their sharpness and become sweet.
To caramelize the onion I just sauteed in olive oil until golden then added a splash of sherry vinegar. You can use any vinegar or wine. I like to use balsamic as well but I didn't have it. After they are well caramelize add salt and pepper if you want.
I stuffed the onions that were already cooked then put them back in the oven on 375 F. This temperature was just a random choice for me. On the bottom of the baking tray I added around 2 cups of vegetable broth.
Vegan gravy
2 cups vegetable broth
2 tablespoons butter(or oil)
2 tablespoons all purpose flour
1 tablespoon cornstarch
2 tablespoons Braggs aminos or soy sauce
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon black pepper
Salt to taste
I put a non stick pot on medium and melt the butter a little then add flour slowly whisking to get out the lumps.
Add the broth bit by bit letting it thicken. You can add the seasonings at this point. For the cornstarch I mixed it separately with the Bragg's or soy sauce to make a paste, then added that in continuously whisking. Turn to a simmer and let it thicken. It can be kept gluten free if you omit the flour and use double the cornstarch or as much as you like to get it to your desired consistency. It can be like a gravy or a jus which is thinner. At the end adjust the seasonings to your liking.
In the markdown bin there was some precious kale for next to nothing that was a little wilted. There are always sweet peppers that are slightly less perfect so I grabbed both and used it to add to the dish. I thought it would be an appropriate wintery accompaniment.
Sauteed kale
3 cups chopped kale
1 sweet pepper
4 cloves garlic
2 tablespoons olive oil
Salt to taste
I used a little olive oil and sauteed the garlic first then added the kale and the peppers.
After around 15 to 20 minutes in the oven, the onions were done to my liking. A little golden on the potatoes and the onions tender.
First I put the hot gravy then the kale. On top I placed a stuffed onion.
I could have added vegan cheese to the top while baking but I didn't bother.
This item was a hit with Marc, and it was eaten as dinner along with a salad. It would be a good side dish for a big dinner. It would also be a good appetizer. I was full after one. When I stuff peppers or cabbage I always use rice but I realize that potatoes work as well.
Well a few potatoes and onions down. Several more to go.
Thanks for stopping by and have a great day.
