5 Vegan dishes to maximize the anticancer properties of onion

Sep 6 2017 - 10:01pm
5 Vegan dishes to maximize the anticancer properties of onion

It is well known that the allium genus, under which are: garlic, onion and Chinese chives, have an incredible therapeutic role in preventing cancer. But, sometimes is hard to have ideas on how to incorporate these ingredients to daily cooking. So, the 5 vegan dishes to maximize the anticancer properties of onion will give you some ideas of how to make onion the star of your cooking, without an effort.


Fist of all, let’s talk about the science behind the anticancer properties of onion.

Scientists are well aware that the consumption of allium vegetables, such as: onion is associated with a decreased risk of cancer, particularly cancers of the gastrointestinal tract. It is well known, that the anticancer properties of onion lie in the fact that this vegetable is rich in flavonoids, such as quercetin, which has been identified as inhibiting the body's production of VEGF (vascular endothelial growth factor), a protein produced by cells that stimulates the growth of blood vessels and thus promotes the growth and spread of tutors.

So, to maximize the anticancer properties of onion, it is important to know where your onions come from, because as with everything we eat, the location and the environment onions are grown, may affect their nutritional value. Recently, it has been reported that organic onions are better for health, because they have a greater antioxidant activity and higher flavonol content than conventional onions.

With that in mind, below are 5 Vegan dishes to maximize the anticancer properties of onion

1) vegan onion soup


4 large sweet onions (about 3 pounds), thinly sliced
2 tablespoons red wine vinegar
6 cloves garlic, thinly sliced
2 bay leaves
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dry)
1/2 teaspoon ground black pepper
1 whole wheat demi-baguette or about 6 inches full-sized baguette, cut to fit soup bowls
1/2 cup Cashew Nut Cheese
Fresh chives or green onions, for garnish


Heat a medium pot over high heat. Add onions and cook over high heat, stirring often until onions are dark brown and caramelized, about 15 minutes. Add vinegar and use a wooden spoon to scrape up any bits from the bottom of the pan. When vinegar has evaporated, add garlic, bay leaves, thyme, black pepper and 6 cups water. Reduce heat to medium-low and simmer about 40 minutes and then remove bay leaves.

Ladle onion soup into oven-safe bowls. Top with a slice of baguette and spread each slice with 1 tablespoon of cashew cheese. Place in a hot oven or under the broiler for 5 to 7 minutes, or until cheese is warmed and golden. Garnish with chives or green onions and serve.

2) Indian onion bhajis


3 oz / 85g gram flour
1 tablespoon ground coriander
Pinch of methi
Pinch of cumin seeds
Pinch of salt
Water to form the batter
1 large onion, thinly sliced
Vegetable oil for shallow frying


In a bowl mix the gram flour, spices and salt with the water to form a smooth, pouring batter.

Add the onion to the batter and leave to stand for 15 minutes.

Over a high heat drop half the mixture into a lightly oiled pan forming a pancake. Cook on both sides until brown and no liquid surfaces when pressed with a spatula.

Repeat with the remaining half of the batter.

3) onion rings


4 brown onions, cut into rings

Vegetable oil, to deep-fry
190g (1 1/4 cups) plain flour

50g (1/3 cup) cornflour
3 teaspoons baking powder
2 teaspoons salt
1 teaspoon bicarbonate of soda

2 teaspoons ground white pepper
1 teaspoon ground black pepper
1/2 teaspoon chilli powder
310ml (1 1/4 cups) iced water

1 long fresh red chilli, thinly sliced
1 shallot, trimmed, thinly sliced


Place the onion in a bowl of cold water. Set aside for 10 minutes. Drain. Place on a baking tray lined with paper towel and set aside for 5 minutes. Pat dry with paper towel.

Add oil to a saucepan to reach a depth of 10cm. Heat to 190°C over high heat.

Sift flour, cornflour, baking powder, salt, bicarbonate of soda, white pepper, black pepper and chilli powder in a bowl. Add the water and whisk until just combined. Place the bowl over a bowl filled with iced water.

Dip one-third of the onion, 1 at a time, into the batter to coat. Add to oil. Cook for 1-2 minutes or until golden. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining batter and onion, reheating oil between batches. Place the onion on a platter. Top with chilli and shallot.

4) vegan onion tart



for the filling

2 tablespoons olive oil
3 medium-sized brown onions, finely sliced
1 teaspoon dried thyme
4.5 ounces silken tofu
2/3 cup soy cream or almond milk
1 teaspoon Dijon mustard
Salt and pepper, to taste

For the pastry

1 1/4 cups whole wheat self-raising flour
5 tablespoons vegan butter
1/4 cup walnuts or hazelnuts, finely chopped



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