Stuffed Onions for Christmas

Stuffed Onions for Christmas

The Christmas season makes us feel a bit restless from time to time.
Actually, not so much because we stress ourselves, but rather by all the hustle and bustle going on around us.

Even if we try to stay away from all the excitement, it still catches us occasionally.

Therefore, we are happy that we have some quiet days ahead of us.

The last errands are done, the food for the holidays is planned and now we will enjoy the remaining days of the old year.

Almost at the end of this year, we would like to share a recipe with you, which we have prepared with one of our favorite kitchen companions- the onion.

As the medical plant of the year 2015, the onion also deserves special attention on our blog.

It probably goes beyond the scope right now to list all the health benefits of onions and how we use it in our house.
For this purpose, there should be a separate article soon.

But this much can be said, if we run out of onions, it gets tough :).
We use it for everything, for health prevention, as a natural antibiotic, against insect bites and, of course above all in the kitchen.

Although the recipe may sound a little more comprehensive, it's really easy to make.
If time gets short, you can also prepare it well in advance and just heat it up in the oven again for a few minutes.

We'll see you once again here on the blog before we will also take a little year-end break.

We wish you a few stress-free days!


Do you also like onions as much as we do?
Do you have a favorite onion recipe?

We would be happy to read your comments.

Stuffed onions

Stuffed onions
  • Author: go-healthy
  • Posted on: Dec. 21, 2015
  • Category: Main dish
  • Type: Vegan
  • Preparation time: 1:00:00
  • Servings: 4


  • 4 large onions
  • 150g bulgur
  • 1 sweet potato
  • 3 stalks of kale
  • 1 handful of fresh herbs
  • a pinch of sea salt
  • pepper
  • vegan cream cheese, best homemade by our recipe


  1. Peel the onions and cook them about 10 -15 minutes (completely covered with water).
  2. Cook the bulgur in the double amount of water for 10 -15 minutes until soft.
  3. While the onions and bulgur are cooking, peel the sweet potato, cut it in small pieces and fry it for 5 minutes in a pan with some oil.
  4. Before the end of the 5 minutes add the kale (please remove the green from stem first) and also fry it for a short time.
  5. Remove the onions from the water and carefully cut off a small cap and scoop out the inside with a little spoon. (don't keep the edge too thin, otherwise, the onion falls apart).
  6. Mix the sweet potato with the bulgur and kale.
  7. Add some vegan cream cheese and season with salt and pepper.
  8. Pour mixture into the onion and brush the outside of the onion with some oil.
  9. Finally, bake the stuffed onions in the oven at 190 degrees for approximately 25 minutes until soft.

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