4 (3-lbs) Vidalia onions
1 pkg (12-oz) frozen soy crumbles, thawed
1 cup cooked brown rice
1 bag (10-oz) bag frozen peas and carrots, thawed
Juice of half a lemon
Grated peel of half a lemon
1 tsp sage
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground allspice
2 cups tomato puree
1/2 cup chicken broth
3 tbsp chopped fresh dill
1 tbsp Worcestershire sauce
Trim the bottom of each onion so it will stand upright. Be careful to leave bottom intact so it can hold the filling. Trim a tiny bit from the top of each onion. Cut out the onions centers leaving an intact onion shell of two layers. (Save centers for another use or discard. They are not needed for this recipe.)
In a medium bowl combine the sooy crumbles, rice, 1 cup of the peas and carrots, lemon peel, sage, salt, pepper, and allspice. Fill the onion cavities with the veggie filling; pack firmly. Place the onions in the slow cooker and sprinkle the remaining peas and carrots around the onions.
Mix the tomato puree, chicken broth, 2 tablespoons of the dill and the Worcestershire sauce; pour around (not over) the onions. Place lid on cooker and cook 3 to 4 hours on high or 6 to 8 hours on low or until the onions are fork tender.
To serve, sprinkle the remaining tablespoon of fresh dill over the onions.