Name: Dolma (Vegan with Tahini Sauce)
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 45 min
Ingredients: 1 lb. eggplants (I use Palermo eggplants); 4 medium tomatoes chopped; 2 medium onions chopped; 1 lb. mushrooms (I use shiitake, any mushroom will work); 1 cup #1 bulgur (cracked wheat); 1 cup precooked garbanzo beans; 1 tablespoon tomato paste; ¼ cup lemon juice; ½ cup oil (I always use canola oil); ½ teaspoon red pepper; 1 bunch parsley chopped; 1 tablespoon olive oil; Salt and pepper to taste; 1 cup tahini (sesame paste); 1 tbsp lemon juice; 1 tsp cumin; 2 tbsp parsley chopped; Pinch of salt or to taste

Dolma (Vegan with Tahini Sauce)

Author: Arpi Kizirian

Difficulty:BeginnerPrep time: 45 minutesCook time: 45 minutesRest time: 15 minutesTotal time:1 hour 45 minutesServings:8 servingsCalories: kcal Best Season:Suitable throughout the year

Description

Not your typical meat dolma, this type of dolma is unlike any other, filled with all kinds of goodness, it truly is the perfect vegan meal.

Ingredients

1 lb. eggplants (I use Palermo eggplants)
4 medium tomatoes chopped
2 medium onions chopped
1 lb. mushrooms (I use shiitake, any mushroom will work)
1 cup #1 bulgur (cracked wheat)
1 cup precooked garbanzo beans
1 tablespoon tomato paste
¼ cup lemon juice
½ cup oil (I always use canola oil)
½ teaspoon red pepper
1 bunch parsley chopped
1 tablespoon olive oil
Salt and pepper to taste

Tahini Dressing

1 cup tahini (sesame paste)
1 tbsp lemon juice
1 tsp cumin
2 tbsp parsley chopped
Pinch of salt or to taste

Instructions

In a skillet, add oil and chopped onions, cook until the onions are translucent (about 5 min.), then add chopped mushrooms, tomatoes, garbanzo beans and toss well, continue to add the rest of the ingredients except for the bulgur, mix well and let it cook for 5 minutes, turn off the burner and add the bulgur mix and close the lid and let it rest.
Meanwhile, pierce and remove the insides of the eggplants, keep them in bowl of water, until ready to fill them.
Fill the eggplants with the stuffing and put it into a pot next to each other, fill the pot with about 2 cups of water, cover and cook for about 40 minutes on low, or until the bulgur is soft and the eggplants are cooked.
You may choose to bake it, if so, follow the same instructions, cover with foil and bake on 350 degrees for 1 hour.

Tahini Sauce

Whisk together all ingredients, add water in small portions, until the sauce has a consistency that you can pour over your eggplants.

Dolma (Vegan with Tahini Sauce)

Description

Ingredients

Tahini Dressing

Instructions

Tahini Sauce

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