Dolmas Recipe Vegan​

To make delicious vegan dolmas (stuffed grape leaves), you can follow one of the recipes below. Each recipe offers a unique twist on this classic dish, ensuring a flavorful and satisfying meal.

Vegan Dolmas Recipe 1: Lentil and Vegetable Filling

Ingredients

• 25-30 fresh grape leaves
• 1 tsp baking soda
• 3 tbsp extra virgin olive oil (divided)
• 1/3 cup finely chopped zucchini
• 1/3 cup finely chopped mushrooms
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped onion
• 1 cup long grain white rice
• 8 oz. steamed lentils
• 1/3 cup lemon juice (divided)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme

Instructions

1. Prepare the Grape Leaves: Rinse the grape leaves, then soak them in a mixture of cold water and baking soda for a few minutes. Rinse again and parboil in boiling water for 2-3 minutes. Drain and pat dry.
2. Sauté Vegetables: Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the zucchini, mushrooms, carrots, and onion for 4-5 minutes until tender.
3. Mix Filling: In a large bowl, combine the sautéed vegetables with the rinsed rice, lentils, 2/3 of the lemon juice, salt, pepper, and thyme.
4. Roll Dolmas: Lay a grape leaf shiny side down, place about 1 tablespoon of filling at the base, fold sides over the filling, and roll tightly.
5. Cook Dolmas: Place unrolled grape leaves at the bottom of a pot. Arrange stuffed dolmas tightly in layers, cover with remaining grape leaves, add water to cover, remaining olive oil, and lemon juice. Bring to a boil, then simmer for 35-40 minutes until rice is tender. Serve warm or cold.

Vegan Dolmas Recipe 2: Herb and Rice Filling

Ingredients

• 50 large grape leaves (fresh or jarred)
• 1 ½ cups long grain white rice
• 1 medium onion (minced)
• ½ cup pine nuts
• ½ cup fresh dill (minced)
• ¼ cup fresh mint (minced)
• 6 tbsp lemon juice (divided)
• 1 tbsp lemon zest
• 1¾ cups vegetable broth (divided)
• ½ cup extra virgin olive oil

Instructions

1. Prepare Grape Leaves: If using jarred leaves, rinse and soak them in water to remove excess salt.
2. Cook Rice: Sauté onion in olive oil until soft. Add rice and sauté briefly before adding ¾ cup of vegetable broth. Simmer until liquid is absorbed but rice is still al dente.
3. Add Herbs: Mix in dill, mint, lemon juice, lemon zest, and season with salt and pepper.
4. Roll Dolmas: Place grape leaves on a flat surface shiny side down. Add about 2 tablespoons of filling at the base and roll tightly.
5. Cook Dolmas: Layer rolled dolmas in a pot with some broth and olive oil on top. Add more broth to cover and simmer for 30-40 minutes until tender.

Serving Suggestions

Dolmas can be served warm or chilled, often accompanied by lemon wedges or sauces like tahini or tzatziki for added flavor.

Feel free to choose either recipe based on your taste preference or try both for variety!