Vegan Stuffed Grape Leaves With Lemon And Mint Recipe

Name: Vegan Stuffed Grape Leaves with Lemon and Mint
Prep time: 20 min
Cook time: 1 h
Total time: 80 min
Cuisine: Fusion
Ingredients: 50G Picard Chopped Flat Parsley; NaN Godavari Sona Masoori Raw Rice; 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg; 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store; 50G Pepper Black Ground BWFO; 250 ml Critida Lemon Infused Olive Oil 250Ml; 350G Natoora Large New Season Unwaxed Lemons; ( Daylesford Organic Green Pointed Cabbage; 12.5 Kg Top-Op Cooking Salt 12.5kg

Fusion cuisine · 800 calories

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

50G Picard Chopped Flat Parsley
NaN Godavari Sona Masoori Raw Rice
2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
50G Pepper Black Ground BWFO
250 ml Critida Lemon Infused Olive Oil 250Ml
350G Natoora Large New Season Unwaxed Lemons
( Daylesford Organic Green Pointed Cabbage
12.5 Kg Top-Op Cooking Salt 12.5kg

Instructions

1. Rinse 1 can of grape leaves thoroughly under cold water to remove excess brine and set aside.
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. 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. 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. 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. 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. 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.