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Peel onions and cut an incision into the centre to allow easy peeling later
Bring a pot of water to a boil and add onions, cook on low heat for 15-20 minutes, then drain and cool
Preheat oven to 180C/350F
Mix all filling ingredients together
Carefully separate each layer of onion
Add one tablespoon of filling into an onion peel and tightly roll
Place rolled onions in an oven-safe pan and place the whole garlic bulb in the middle
Whisk together all sauce ingredients and pour over the onions
Bake covered with lid or foil for 45 minutes, then remove cover and bake for another 30 minutes until golden and crispy
Serve on a bed of thick plant-based yoghurt