Hey, food lovers! If you’ve been on the hunt for a delicious yet effortless vegan dish, let me introduce you to Vegan Greek Dolmades (Stuffed Grape Leaves) with Lemon Rice.
This recipe is a total game changer! Soft grape leaves stuffed with a savory mix of rice and herbs, paired with zesty lemon rice, make for a perfect meal packed with flavor. These dolmades are not only easy to whip up (seriously, they’re a breeze!) but they also fit into gluten-free and plant-based diets.
You can customize the filling by adding spices or veggies of your choice, making this dish as unique as you! Perfect for impressing your friends or enjoying as a quick lunch, this flavorful platter teaches you how to make a classic that’s healthy and oh so satisfying.
Serving and Pairing Suggestions
Serve these vegan dolmades alongside some Tzatziki Greek sauce for that refreshing contrast. Want a drink to wash it down? Try making a fun batch of Watermelon Sangria or Refreshing Homemade Lemonade. You can even throw a Mediterranean Quinoa Salad into the mix if you’re feeling extra festive!
Tips and Notes
- Preparation Pointers: If you can’t find fresh grape leaves, jarred ones work just as well; just make sure to rinse them well before using.
- Filling Options: Feel free to add chopped olives, pine nuts, or even diced tomatoes to your rice filling for an extra flavor boost!
- Storage Suggestions: These dolmades keep well in the fridge for a few days. Just cover them tightly to enjoy later!
Dive into the recipe today and treat yourself to a delicious vegan meal that’s sure to impress!
Vegan Greek Dolmades with Lemon Rice
Equipment
- 1 Large pot
- 1 Mixing bowl
- 1 Saucepan
- 1 Serving dish
Ingredients
- 1 can 16 oz grape leaves - rinsed and drained
- 1 cup uncooked long-grain rice - preferably basmati
- 2 cups vegetable broth
- 1 small onion - finely chopped
- 2 cloves garlic - minced
- 1 tablespoon olive oil - for sautéing
- 1/4 cup fresh parsley - chopped
- 1/4 cup fresh mint - chopped
- 1 lemon - juiced and zested
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
Instructions
- In a saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Stir in the rice and cook for 2-3 minutes, until the rice is slightly toasted.
- Add the vegetable broth, parsley, mint, lemon juice and zest, salt, pepper, and cumin. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is cooked.
- Remove the rice from heat and allow to cool slightly. Prepare a large pot with a bit of water at the bottom.
- Take one grape leaf and place about a tablespoon of the rice filling near the stem end. Fold the sides over, then roll up gently from the stem to the tip.
- Repeat this process with the remaining grape leaves and filling.
- Place the stuffed dolmades seam-side down in the pot. Pour a little water over them and cover the pot with a lid.
- Cook on low heat for about 30 minutes, until heated through.
- Serve with a drizzle of lemon juice and remaining rice on the side.