Scallions: Vegan Cooking Guide
Spring onions (scallions in the US) are young onions harvested before the bulb develops. Both the white base and green tops are edible, with the white being sharper and the green milder. They add freshness and a light onion flavour to dishes, and are equally useful raw or lightly cooked.
How to Use Scallions
Slice thinly for garnish and salads. Fry the white parts with garlic as a base for Asian-style dishes. Add the green tops raw at the end of cooking for colour and freshness.
Nutrition
Very low in calories; a good source of vitamin K and folate; contain quercetin like full-grown onions.
Chef's Tips
- Store in a glass of water in the fridge like cut flowers - they stay crisp for weeks and the green tops will keep growing.
- Char spring onions directly over a gas flame or under a grill for a smoky, sweet flavour brilliant in Japanese and Mexican dishes.
- The ratio of white-to-green you use changes the flavour significantly - whites for cooking, greens for finishing.
→ Find the best substitutes for scallions
Vegan Recipes Using Scallions
Learn to cook with scallions on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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