Vegan Mediterranean Stuffed Grape Leaves

Vegan Mediterranean Stuffed Grape Leaves

Tangy brined grape leaves wrap a lemony rice filling studded with herbs and pine nuts.

Total 3 hr Makes 8 servings Calories 220/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

These stuffed grape leaves, known as dolmas or yalanci sarma, pack a tender rice filling bright with lemon, dill, and mint into briny preserved leaves. Simmering the rolls low and slow with a weighted plate keeps them intact while the rice finishes cooking. Serve them chilled or at room temperature as part of a mezze spread with pita and hummus.

Ingredients

  • 1 jar brined grape leaves (about 16 oz), drained and rinsed
  • 1 1/2 cups short-grain white rice, rinsed
  • 1/3 cup olive oil, plus extra for drizzling
  • 1 yellow onion, finely diced
  • 1/4 cup pine nuts, toasted
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth
  • 2 tablespoons lemon juice, freshly squeezed, for cooking liquid
  • 1 lemon, thinly sliced, for lining the pot

Method

  1. Carefully unroll the brined grape leaves and rinse under cold water to remove excess salt. Trim any thick stems and set the leaves aside on a towel to drain, shiny side down.

  2. Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  3. Stir in the rinsed rice, pine nuts, dill, mint, parsley, 3 tablespoons lemon juice, allspice, cinnamon, salt, and pepper until well combined. Remove from heat and let the filling cool slightly.

  4. Line the bottom of a 6-quart saucepan with a few torn or less-than-perfect grape leaves and a layer of lemon slices to prevent scorching.

  5. Lay a grape leaf flat, shiny side down, with the stem end facing you. Place about 1 tablespoon of filling near the stem end, fold the sides in over the filling, then roll tightly from the stem toward the tip into a small cylinder.

  6. Arrange the rolled leaves seam-side down in tight concentric circles in the lined saucepan, layering as needed.

  7. Pour the vegetable broth and remaining 2 tablespoons lemon juice over the rolls, then drizzle with a little olive oil. Place a heatproof plate directly on top of the rolls to weigh them down.

  8. Bring the liquid to a simmer over medium heat, then reduce heat to low, cover the pan, and cook until the rice is tender and the leaves are soft.

  9. Remove the pan from heat and let the rolls cool in the liquid for 20 minutes before carefully transferring them to a platter.

  10. Chill the stuffed grape leaves in the refrigerator for at least 1 hour before serving, drizzled with additional olive oil and lemon wedges on the side.

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    Vegan Mediterranean Stuffed Grape Leaves

    These stuffed grape leaves, known as dolmas or yalanci sarma, pack a tender rice filling bright with lemon, dill, and mint into briny preserved leaves. Simmering the rolls low and slow with a weighted plate keeps them intact while the rice finishes cooking. Serve them chilled or at room temperature as part of a mezze spread with pita and hummus.

    3 hr 8 servings 220 cal

    Ingredients

    • 1 jar brined grape leaves (about 16 oz), drained and rinsed
    • 1 1/2 cups short-grain white rice, rinsed
    • 1/3 cup olive oil, plus extra for drizzling
    • 1 yellow onion, finely diced
    • 1/4 cup pine nuts, toasted
    • 1/4 cup fresh dill, chopped
    • 1/4 cup fresh mint, chopped
    • 1/4 cup fresh parsley, chopped
    • 3 tablespoons lemon juice, freshly squeezed
    • 1 teaspoon ground allspice
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 cups vegetable broth
    • 2 tablespoons lemon juice, freshly squeezed, for cooking liquid
    • 1 lemon, thinly sliced, for lining the pot

    Method

    1. 1

      Carefully unroll the brined grape leaves and rinse under cold water to remove excess salt. Trim any thick stems and set the leaves aside on a towel to drain, shiny side down.

    2. 2

      Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

    3. 3

      Stir in the rinsed rice, pine nuts, dill, mint, parsley, 3 tablespoons lemon juice, allspice, cinnamon, salt, and pepper until well combined. Remove from heat and let the filling cool slightly.

    4. 4

      Line the bottom of a 6-quart saucepan with a few torn or less-than-perfect grape leaves and a layer of lemon slices to prevent scorching.

    5. 5

      Lay a grape leaf flat, shiny side down, with the stem end facing you. Place about 1 tablespoon of filling near the stem end, fold the sides in over the filling, then roll tightly from the stem toward the tip into a small cylinder.

    6. 6

      Arrange the rolled leaves seam-side down in tight concentric circles in the lined saucepan, layering as needed.

    7. 7

      Pour the vegetable broth and remaining 2 tablespoons lemon juice over the rolls, then drizzle with a little olive oil. Place a heatproof plate directly on top of the rolls to weigh them down.

    8. 8

      Bring the liquid to a simmer over medium heat, then reduce heat to low, cover the pan, and cook until the rice is tender and the leaves are soft.

    9. 9

      Remove the pan from heat and let the rolls cool in the liquid for 20 minutes before carefully transferring them to a platter.

    10. 10

      Chill the stuffed grape leaves in the refrigerator for at least 1 hour before serving, drizzled with additional olive oil and lemon wedges on the side.