A mature onion left in the ground unharvested sends up a flower stalk before blooming and going to seed. The stem is hollow and sometimes bulges out to quite a large size. The last few years I have contemplated stuffing the swollen stems with some sort of food item to then be cooked on the charcoal grill, baked in the oven, fried or steamed depending what they are stuffed with and the hoped for result. There were only a couple usable flower stalks remaining in the garden so the opportunity for attempting such a thing this season was running out.
The question was what to stuff them with. Some sort of dough or a thick batter? Ideally it would be something that would hold its shape after cooking. The product Gimme Lean® veggie sausage does just that. Out of the package it has a mashed consistency which, when cooked, firms up into the shape in which it is formed. This is not an endorsement of the product. I chose to use it because of the way it responds to being cooked.
I stuffed sections of the tubular stems and cooked them in a steamer for one hour.
By now you are probably thinking that I have way too much time on my hands to be occupied with such foolishness. That could very well be true, however this project transpired simultaneously as I was making black-eyed peas falafel, so no real time was lost.
The flavor was improved by browning the “sausages” in a skillet.