Vegan Stuffed Grape Leaves With Lemon And Mint Recipe

About this recipe

A delightful vegan twist on traditional dolmades, these stuffed grape leaves are filled with a flavorful mix of rice, tomatoes, and fresh herbs, then simmered in a tangy lemon-infused broth. Perfect for a satisfying dinner or as a shareable appetizer.

Ingredients

• 1 Bunch Nectr Mint Leaves (Chemical Free)
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 400 g Pastazara Finely Chopped Tomatoes
• 100 g Sambar Onion Peeled
• 500 ml Oleev Olivana Natural Olive Oil (Tin)
• 175 g Lemon - Imported
• 500 g Grapes Green Seedless
• 100 g Catch Sprinklers - Iodized Table Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Rinse 1 can of grape leaves thoroughly under cold water to remove excess brine and set aside.
2. 2. In a mixing bowl, combine 1 cup of uncooked rice, 1/2 cup of finely chopped tomatoes, 1 finely chopped onion, 12 chopped fresh mint leaves, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to create the stuffing.
3. 3. Lay a grape leaf flat, shiny side down, and place about 1 tablespoon of the rice mixture near the stem end. Fold the sides over the filling and roll tightly into a small cylinder. Repeat with the remaining leaves and stuffing.
4. 4. Line the bottom of a large pan with 6 to 8 unused grape leaves to prevent sticking. Arrange the stuffed grape leaves seam-side down in the pan, packing them snugly in a single layer.
5. 5. In a small bowl, mix 1/3 cup of olive oil and the juice of 1 lemon. Pour this mixture over the stuffed grape leaves, then add enough water to just cover them.
6. 6. Place a heatproof plate on top of the stuffed grape leaves to keep them from unrolling during cooking. Cover the pan with a lid and simmer over low heat for 45 to 60 minutes, or until the rice is tender.
7. 7. Remove from heat and let the stuffed grape leaves cool slightly before serving. Serve warm or at room temperature with an optional drizzle of lemon juice for added brightness.