← All recipes

🍽️ Vegan stuffed grape leaves

340 kcal · 30 min · 4 servings

Ingredients

• 200 g long-grain rice
• 2 sprigs peppermint
• 300 g pickled grape leaves
• 1 onion
• 2 tbsp freshly chopped mint
• 2 tbsp ajvar
• 1 lemon (juice)
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 1 pinch piment powder

Instructions

1. 1. Rinse the rice thoroughly.
2. 2. Place the rice and the rinsed mint stems into a pot.
3. 3. Cover the ingredients with water.
4. 4. Pre-cook the mixture for about 15 minutes.
5. 5. Dip the grape leaves briefly into boiling water.
6. 6. Place the grape leaves on a kitchen towel to drain.
7. 7. Cut off the tough stems from the grape leaves.
8. 8. Drain the rice.
9. 9. Remove the mint stems from the rice.
10. 10. Transfer the rice into a large bowl.
11. 11. Peel the onion.
12. 12. Dice the onion finely.
13. 13. Add the mint, ajvar, and diced onion to the rice.
14. 14. Add half of the lemon juice.
15. 15. Add 2 tablespoons of oil.
16. 16. Mix all ingredients thoroughly.
17. 17. Season the filling with salt, pepper, and allspice.
18. 18. Take about 1 tablespoon of filling for one grape leaf.
19. 19. Place the filling onto the grape leaf.
20. 20. Fold in the edges of the leaf.
21. 21. Roll the leaf from the stem end towards the tip.
22. 22. Repeat the process until all grape leaves are filled.
23. 23. Place all rolls tightly next to each other in a pot.
24. 24. Drizzle the rolls with the remaining lemon juice.
25. 25. Add the remaining oil.
26. 26. Place an upside-down plate on the rolls to weigh them down.
27. 27. Pour in enough hot water to cover everything.
28. 28. Simmer the rolls over low heat for about 1 hour.
29. 29. Let the rolls cool down in the pot.
30. 30. Lift the rolls carefully out of the broth.
31. 31. Let the rolls drain.
32. 32. Serve the vegan stuffed grape leaves garnished with pine nuts as desired.

Nutrition per serving

• kcal: 340
• Protein: 8 g · Fett/Fat: 10 g · Carbs: 53 g