-
45
minPrep Time -
60
minCook Time -
105
minReady in -
perYield -
190
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Appetizer
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Classic Vegan Stuffed Grape Leaves, also known as Dolmas, are a Mediterranean delight that offers a flavorful and nutritious option for those seeking plant-based alternatives. This recipe meticulously combines aromatic herbs, rice, and a vibrant array of vegetables, all snugly wrapped in tender grape leaves. Each leaf parcel is a testament to the rich culinary traditions of the Mediterranean, where food is celebrated not just for its taste but for its ability to bring people together. Cooked slowly to perfection, the grape leaves become succulent, infusing the filling with their unique, tangy flavor. Ideal for gatherings, these vegan Dolmas can be served as an exquisite appetizer or a light main course, promising a journey of flavors that are as nourishing as they are satisfying.
Ingredients
- 1 jar grape leaves in brine (about 30 leaves)
- 2 cups cooked white rice
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh mint
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup pine nuts
- 1/2 cup raisins (optional)
- 1 lemon, juiced
- Salt and pepper to taste
- 2 cups vegetable broth
Steps:
- 1. Rinse the grape leaves in cold water and pat them dry.
- 2. In a bowl, combine the cooked rice, parsley, dill, mint, olive oil, onion, garlic, pine nuts, raisins (if using), lemon juice, salt, and pepper.
- 3. Lay a grape leaf flat on a work surface, vein side up. Place about a tablespoon of the filling near the stem end. Fold the sides in and roll the leaf up tightly.
- 4. Place the stuffed leaves seam side down in a large pot.
- 5. Pour the vegetable broth over the stuffed leaves. Bring to a simmer, cover, and cook for about 60 minutes or until the leaves are tender.
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Appetizer, Cuisines, Dairy-Free, Mediterranean | No Comments » on Vegan Stuffed Grape Leaves