Veganised dolma
For those looking for a vegan-friendly mediterrainean treat, these dolmades, or grape leaf wraps, are the perfect choice.
Servings Prep Time
20-30Stuffed vine leaves 1 hour
Cook Time Passive Time
15Minutes 1hour 15 mins
Servings Prep Time
20-30Stuffed vine leaves 1 hour
Cook Time Passive Time
15Minutes 1hour 15 mins
Ingredients
Instructions
  1. Rinse rice and get rid of excess starch, then transfer to a saucepan and add 2 cups of water to 1 cup of rice.
  2. Bring water to a boil, add a pinch of salt to mix in, then cover and simmer for 10-15 minutes, or until rice is cooked, set aside to cool.
  3. White rice is cooking, rinse bell pepper and fresh herbs, deseed the pepper and cut into strips, then cubes, finely chop the parsley and mint, and set aside.
  4. Let rice cool for 30 minutes, then transfer to a bowl. Add in lemon juice, olive oil, bell pepper and fresh herbs, stir carefully to combine.
  5. Season with salt and pepper, then taste and adjust flavour.
  6. Carefully pull out a bunch of vine leaves, ready to lay out and stuff; slowly peel and separate them for each dolma wrap, laying out out flat to stuff with the rice filling.
  7. Spoon in a tablespoon of filling into a vine leaf, leaving 2cm above and below the rice, and roughly 1cm to the left and right of the mix.
  8. Tuck the sides first, then carefully roll the vine leaves so they’re closed properly. Repeat the process for the rest of the leaves.
  9. Once you’re done, you should have around 20-30 stuffed vine leaves. You can serve immediately or leave in the fridge for up to 4 days, enjoy!
Recipe Notes

They taste great while warm, but hold a better shape when cooled overnight!