Skip to content
Menu
Stuffed Onions (Onion Dolma) with Herby Rice & Beyond Beef
Main

Stuffed Onions (Onion Dolma) with Herby Rice & Beyond Beef

1 h 35 minServes 4Nutri-Score B€€
from @itsvegansis7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • onions (peeled, trimmed and scored)Produce4 pieces
  • Beyond Beef plant-based minceFresh300 g
  • rice (rinsed)Grains150 g
  • tomatoes (grated)Produce2 pieces
  • fresh parsley (chopped)Produce20 g
  • fresh dill (chopped)Produce15 g
  • fresh coriander (chopped)Produce15 g
  • dried mintSpices5 g
  • tomato pastePantry30 g
  • pomegranate molassesPantry15 ml
  • chili flakesSpices3 g
  • olive oilPantry45 ml
  • saltSpices6 g
  • black pepper (ground)Spices2 g
  • tomato passataPantry400 ml
  • sugarPantry10 g

per serving

Nutrition

377kcal

Carbs
44 g
Proteins
16 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Mixing bowl
  • Baking dish
  • Grater

step by step

Method

  1. Prepare and soften the onions

    • Peel, trim and score the onions with a cross cut at the root end.
    • Boil them until the layers are soft enough to separate.
    • Drain, cool slightly and separate the layers, keeping the larger ones for rolling.
    Step 1

  2. Make the filling

    • Grate the tomatoes and chop the fresh herbs.
    • Mix the rice, Beyond Beef, grated tomato, fresh herbs, dried mint, tomato paste, pomegranate molasses, chili flakes, olive oil, salt and pepper.
    • Stir until everything is evenly combined.
    Step 2

  3. Fill and roll the onions

    • Place a spoonful of filling on each onion layer and roll up tightly.
    • Pack the rolls snugly into a baking dish.
    Step 3

  4. Add the sauce and bake

    • Mix the passata with a little sugar, salt and olive oil and pour over the rolls.
    • Cover the dish and bake at 180 °C until the rice is tender and the sauce is bubbling.
    Step 4
Get Mezze