This vegan rendition of the classic Mediterranean dolma takes a delightful twist by incorporating a vibrant mixture of vegetables and aromatic spices, all wrapped in tender grape leaves. Rather than the traditional meat filling, this recipe boasts a hearty blend of rice, tomatoes, pine nuts, and raisins, seasoned with fresh herbs like dill and mint to create a dish that’s bursting with flavor. Each bite offers a textural symphony, from the soft and chewy exterior to the rich, satisfying filling inside. A touch of olive oil and lemon juice is drizzled on top to enhance the natural tastes and bring a light, zesty finish. Perfect for serving as a sophisticated appetizer or a light main course, this vegan dolma is a celebration of Mediterranean cuisine that will captivate vegans and meat-eaters alike.
Appetizer
Mediterranean Vegetable Dolma
This vegan rendition of the classic Mediterranean dolma takes a delightful twist by incorporating a vibrant mixture of vegetables and aromatic spices, all wrapped in tender grape leaves.
About this recipe
Method
45 min prep · 60 min cook
Prepare the grape leaves by blanching them in boiling water for a few seconds, then laying them out flat to cool.
In a mixing bowl, combine cooked rice, chopped tomato, pine nuts, raisins, dill, mint, salt, and pepper.
Place a spoonful of the rice mixture onto the center of each grape leaf, fold in the sides, and roll tightly.
Arrange the dolma in a steamer or a pot with a steaming basket, seam-side down.
Steam for 45-60 minutes or until the leaves are tender.
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