vegetarian (preferably vegan) recipes with green onion

I got a lot of these guys (I attached the picture to show that they are bigger than normal scallions) yesterday from our farmer. trying to figure out what to do with them.. grilling, salads, but there will be still a lot left. was thinking about dehydrating and grinding into a powder, but hope there are better ways

Daria Faulkner
Question image


Devangi R. June 26, 2013
I like to add green onions to one of my recipes of corn pulao which uses lots of greens and another is Potato and scallion paranthas (stuffed breads) , but only if you like Indian food.

HalfPint June 24, 2013
Use it like any vegetable. Chop up a lot and scramble with tofu.
sexyLAMBCHOPx June 24, 2013
Not vegan, but you can make some okonomiyaki or latkes.
Kristen W. June 24, 2013
I love this one;

Scallions aren't mentioned in the name of the recipe but it uses a lot of them, and they get deliciously caramelized in the oven.
amysarah June 23, 2013
One of my favorite summer things is grilled green onions (just brushed with a little olive oil) with Romesco Sauce - actually any grilled vegetable or fish, but scallions are particularly good, and also classic in Spain. It contains no dairy, eggs, etc., so I guess it qualifies as vegan. Jose Andres' recipe is pretty much how I make it - but it's very flexible to taste (more vinegar, paprika, etc.):
Daria F. June 25, 2013
thank you!

Voted the Best Reply!

CarlaCooks June 23, 2013
I love the scallion ginger sauce from David Chang (of Momofuku). It's great to keep on hand to add to stir-frys, fried rice, soup, anything really! It's also a great way to get through a lot of green onions.
Daria F. June 25, 2013
seems line I'll love it too! from being scared of an amount of my onions I'm now afraid that I don't have enough to try all the suggested recipes;)
arcane54 June 26, 2013
oh. my. yes! on tofu this stuff is amazing. I cheat a bit and use my food processor to grate the ginger and finely chop the scallions. I've made the chicken version too.
ATG117 June 23, 2013
you can use them instead of onions, generally. Add them to guacamole, a rice pilaf, or a frittata. Sub them for leeks in a potato leek soup. Grill them or braise them. You can also just chop up a bunch of them, sautee them, and keep them refrigerated in a jar covered with a small amount of oil for all those times when you want to add something to a dish.
Pegeen June 23, 2013
Some ideas - I think the ones that aren't vegan are easily converted.

Spicy Celery Quick Pickle Sticks
Just substitute scallions for celery, with most of the scallion green cut off. They’d be delicious laid inside a sandwich or as part of a plouhman’s lunch.

Tuscan Onion Confit
Just substitute the white part of the scallion, add some of the green part too.

French Onion Tart
Just substitute white part, and some of the green, of the scallions for onions.
Daria F. June 25, 2013
oh man! this Tuscan onion sounds amazing!!! I'm on my way to the kitchen!
pierino June 23, 2013
For grilling try this,
Daria F. June 25, 2013
wow! this paper tip sounds interesting! thanks
Muttersome June 23, 2013
One of my favorite things to eat in the whole world is Vietnamese grilled corn with scallion oil. Chop up your green onions/scallions finely - the more the better. You'll probably have enough to fill a big bowl. Then drizzle olive oil over the green onions - maybe about 1/3 to 1/2 of the volume of the green onions. Then microwave for a minute - stir - microwave again in 30-second rounds, stirring in between, until the green onions start wilting. Then take it out, stir in a very healthy pinch of salt, and let it sit for a few minutes while you grill the corn. It's salty and delicious and onion-y and you smear it all over the corn while you eat. It seems like it makes a lot but it goes fast. It's also good spread on top of white rice, served as a side dish, and I imagine it'd be awesome on tofu.

Sorry I can't give you good measurements but it's really more of a method than a recipe. If you try it, I hope you like it!
Daria F. June 23, 2013
wow! this sounds perfect! thanks a lot! do you have an idea for how long it will stay good?
Muttersome June 23, 2013
I'm not sure how to respond to your question so I hope you see this, but we've kept it out for one to two days (covered) with no adverse affects, and I've also refrigerated it for a few days. If you refrigerate, it will probably solidify but can easily be reheated back to its natural state. Hope that helps!
Daria F. June 25, 2013
thanks! I'll give it a try
Recommended by Food52