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🍽️ Vegan stuffed grape leaves with soy yogurt

411 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp plant margarine
• 350 g basmati rice
• 1 sachet saffron (0.1 g)
• salt
• 40 g dried tomatoes
• 1 tbsp capers
• 16 pickled grape leaves
• 100 g soy yogurt
• lemon slice (for garnish)
• fresh bay leaf (for garnish)

Instructions

1. 1. Heat the plant-based margarine in a pot.
2. 2. Add the basmati rice and saffron.
3. 3. Fry the ingredients briefly while stirring.
4. 4. Deglaze with enough water so that it stands about one finger's width above the rice.
5. 5. Season with salt.
6. 6. Bring the mixture to a boil.
7. 7. Cook the rice covered on low heat for about 20 minutes.
8. 8. Transfer the rice to a bowl.
9. 9. Let the rice cool down.
10. 10. Chop the tomatoes finely.
11. 11. Mix the cooled rice with the tomatoes and capers.
12. 12. Lay the grape leaves flat on your work surface.
13. 13. Fill the grape leaves portion by portion with the rice mixture.
14. 14. Drizzle the filled leaves with the yogurt.
15. 15. Fold the leaves over the filling.
16. 16. Secure the rolls with toothpicks.
17. 17. Plate the rolls.
18. 18. Garnish with lemon slices and fresh bay leaves.

Nutrition per serving

• kcal: 411
• Protein: 10 g · Fett/Fat: 8 g · Carbs: 73 g