Chilli Baked Stuffed Onions

Vegan Serves 4 as a side dish Ingredients 4 small-medium red onions 1 green chilli, very finely chopped 25g/1 oz soft vegan margarine 30ml/2 tbsp balsamic vinegar for drizzling

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. Remove the skin from the onions. Trim the top and cut off the root so that they stand level. Make deep cuts to form a star shape in the top of the onion.

3. Beat the chilli into the soft margarine with a round ended knife and press this mixture into the cuts on each onion.

4. Place in a greased oven proof dish, covered with foil and bake in the preheated oven for 40-45 minutes, basting several times during cooking. Test with the point of a knife to ensure that the onions are tender, then drizzle with a little balsamic vinegar and serve with the main course.

Sweet Roast Potatoes

Vegan

Serves 4

Ingredients

4 large roasting potatoes
30ml/2 tbsp sunflower oil
to taste salt and freshly ground black pepper
45ml/3 tbsp cranberry sauce

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. Peel the potatoes and cut into quarters. Par boil for 5-10 minutes. Drain and place in a roasting tin.

3. Mix the oil and salt and pepper together, pour over the potatoes and toss to coat. Roast in the preheated oven for about 30-40 minutes, until golden and tender.

4. Place the cranberry sauce in a small saucepan and heat gently. Remove the potatoes from the oven and using a pastry brush, coat the top of each potato with cranberry sauce. Return to the oven for a further 5-10 minutes and serve as a side dish.

© Copyright The Vegetarian Society 2000

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