Different Types of Stuffed Grape Leaves
In traditional Lebanese cuisine, there are at least 3 common versions of stuffed grape leaves: a meat and rice stuffed version, a version cooked in a tomato sauce, and this vegan version featured here cooked in a lemony sauce. Stuffed Grape Leaves can be served as an entrée, or it can also be served as a “Mezza” appetizer along with other dishes. It goes well with a side of plain yogurt. Let’s explore Vegan Stuffed Grape Leaves Recipe.
Lebanese Vegan Stuffed Grape Leaves
Vegan Stuffed Grape Leaves
Our vegan stuffed Grape Leaves recipe yields a lemony, hearty and healthy meal. It varies a bit from Greek Dolma and other vegan Middle Eastern stuffed grape leaves variations in that the rolls here are thinner and more tightly rolled. Moreover, the Vegan Stuffed Grape Leaves ingredients include chickpea halves, along with rice and some greens.
FAQs
Are vegetarian dolmas healthy?
Because of their low calorie, fat, and salt content, dolma yalanci are an excellent option for an appetizer or main dish. In fact, their high content of fiber, vitamins, metals and antioxidants ensure the proper functioning of our bodies. So, we can say that it is healthy enough.
Is it safe to eat raw grape leaves?
Fresh leaves can be eaten or used as salad.
Now On to the Recipe of Dolma Rolls – Vegan Stuffed Grape Leaves
Vegan Stuffed Grape Leaves Recipe - Dolma Rolls - Lebanese Warak Enab
Ingredients
Grape Leaves Stuffing Ingredients
- 90 Grape Leaves green or canned
- 2 tomatoes finely chopped
- 1 bunch Italian parsley finely chopped with stems discarded
- 1 bunch mint green leaves, finely chopped, stems discarded
- 1 bunch green onions finely chopped
- 1/2 cup chickpeas dried, halves
- 1/2 cup rice
- 2 teaspoons salt
Other Ingredients
- 1 onion sliced into thin disks
- 1 tomato sliced into thin disks
- 3/4 cup olive oil
- 1 cup lemon juice
Instructions
Grape Leaves Stuffing Preparation
- Discard the stems from the green mint and Italian parsley. Mince them finely. Finely chop the tomatoes and green onions.
- In a bowl, mix the minced and chopped veggies and greens along with dried chickpea halves, rice, teaspoon of salt, 1/4 cup of olive oil and 1/4 cup of lemon juice. If you can't find chickpea halves in the store, try using regular dried chickpeas but crack them in half with some pressure ahead of stuffing.
Preparing the Grape Leaves
- If using canned grape leaves, discard their container water then soak leaves in clean hot water for 3 to 4 minutes to get rid of preservatives. Rinse again.
- If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender. Wash well then boil on low heat for about 40 minutes to soften them.
- Once leaves are ready, cut off their stems and stack them on a cutting board, and let's get ready to roll!
Rolling the Grape Leaves
- Slice tomatoes and onions into disks, and lay on the bottom of a deep cooking pot to cover its bottom.
- Lay a grape leaf flat on a cutting board with the rough side facing upwards.
- Add 3/4 teaspoon of stuffing alongside the bottom edge (where the stem was) leaving 1 cm empty on each side.
- Roll tightly 1/3rd of the way.
- Fold both ends in, then continue the rolling through.
- A good roll needs to be tight so that it doesn't break apart during cooking. We like to make medium to small rolls, about 1/2 inch thick and 3 inches long.
- Once rolled, pack the grape leaf rolls tightly in the cooking pot in layers. Depending on the pot size, this recipe may yield 2 to 4 layers of rolls.
Cooking the Grape Leaves
- Sprinkle 1 teaspoon of salt in the pot, add 3/4th cup of lemon juice, 1/2 cup of olive oil and 2 cups of water.
- Roll the pot sideways to let the liquids seep all the way through the bottom. The liquid should top the grape leave rolls. If not, add a bit more lemon juice and water.
- Add a small (microwave-safe) ceramic plate on top and press it downwards to keep the leaves tight and in place while cooking.
- Cover the pot and cook for a few minutes on high heat until the sauce boils, at which time turn the heat down to simmer and cook for another 35 minutes.
- Every 10 mins or so, shake and swing the pot slowly to ensure that the sauce is equally dispersed and isn't stuck on one side.
Serving and Tips
- Optional step: once cooked uncover pot and let rest for about half to 1 hour to cool down. During this time the grape leave rolls will absorb more sauce and enhance in flavors.
- Once ready to serve, with one gloved hand on the plate inside the pot, empty the sauce from the pot in a separate container and set aside.
- Place your serving platter upside down and hold it tightly against the pot. Holding the platter with one hand, and the bottom of the pot with another, turn upside down so the grape leaves fall in place on the serving platter.
- Serve with some pita bread and plain yogurt.