You could take a short cut and replace the breadcrumbs and herbs with a ready made (vegan) stuffing of your choice.

Vegan*
Serves 4

Ingredients:

4 large onions, peeled and left whole
30ml/2tbsp olive oil
2 cloves garlic, crushed
50g/2oz mixed mushrooms, finely chopped
50g/2oz tinned chestnuts, coarsely chopped
5ml/1tsp fresh rosemary, chopped
5ml/1tsp fresh thyme, chopped
15ml/1tbsp fresh parsley, chopped
25g/1oz fresh breadcrumbs
75g/3oz smoked tofu*, finely chopped or vegetarian stilton, grated
30ml/2tbsp cranberry sauce (+ extra to serve)
to taste salt and freshly ground black pepper

Method:

1. Preheat the oven to 190C/375F/Gas 5.

2. Bring a large pan of salted water to the boil, add the onions, cover and cook for about 10-15 minutes until the onions are becoming tender. Use a sharp knife to hollow out the centre of the onions leaving a shell about 2-3 layers thick. Chop half the centres and reserve the rest to use in a stock.

3. Heat 1 tablespoon of olive oil in a frying pan and add the chopped onion centres with the garlic for 2-3 minutes. Add the mushrooms, chestnuts and herbs and cook for 5 minutes.

4. Stir in the breadcrumbs, tofu or cheese, cranberry sauce and season to taste. Mix well and use to fill the 4 onion shells.

5. Place the onions on a greased baking sheet, drizzle the remaining olive oil over and cover with foil. Bake in the oven for about 20 minutes, then remove the foil and continue to cook until the onions are golden and tender. Serve with extra cranberry sauce on the side, roast potatoes and Cumin and Coriander Roast Root Vegetables.

Copyright The Vegetarian Society's Cordon Vert Cookery School 1999

Cumin & Coriander Roast Root Vegetables

Vegan
Serves 4

Ingredients:

450g/1lb carrots
450g/1lb parsnips
30ml/2tbsp olive oil
5ml/1tsp cumin seeds
5ml/1tsp ground coriander
to taste salt and freshly ground black pepper
To serve fresh parsley, finely chopped.

Method:

1. Preheat the oven to 190C/375F/Gas 5.

2. Peel the carrots and parsnips and slice lengthways into 'fingers'.

3. Mix the olive oil, cumin seeds, coriander and seasoning together and toss the vegetables in the oil. Place in a roasting tin and cook in the oven for 30-40 minutes until tender and golden. Sprinkle with lots of chopped parsley and serve.

Copyright The Vegetarian Society's Cordon Vert Cookery School 1999