Vegan Rice Dolma
Delight your taste buds with this drool-worthy Vegan Rice Dolma recipe, a plant-based twist on a Mediterranean classic. Tender grape leaves are stuffed with a flavorful mixture of short-grain rice, aromatic herbs like fresh dill, mint, and parsley, and a touch of warm spices, including allspice and cinnamon. Accented with pine nuts and brightened by a squeeze of lemon juice, these dolmas offer a perfect balance of savory and tangy notes. Slow-simmered in a fragrant vegetable broth, they emerge soft, juicy, and bursting with flavor. Whether served warm or at room temperature, these bite-sized treats are ideal for an elegant appetizer, a vibrant side dish, or a light main course that’s sure to impress. Perfect for vegan diets and Mediterranean cuisine enthusiasts alike, this recipe unites wholesome ingredients and timeless culinary techniques into one irresistible dish.
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Recipe Information
Ingredients
- 25 pieces grape leaves
- 3 tablespoons olive oil
- 1 large onion
- 3 pieces garlic cloves
- 1 cup short-grain rice
- 2 tablespoons tomato paste
- 2 tablespoons fresh dill
- 2 tablespoons fresh mint
- 2 tablespoons fresh parsley
- 3 tablespoons lemon juice
- 2 tablespoons pine nuts
- 0.5 teaspoon ground allspice
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups water
- 1.5 cups vegetable broth
Instructions
Rinse the grape leaves in cold water to remove excess salt. Pat them dry and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Finely chop the onion and mince the garlic cloves. Add them to the skillet and sauté until the onion is translucent, about 5 minutes.
Stir in the rice, tomato paste, dill, mint, parsley, lemon juice, pine nuts, allspice, cinnamon, salt, and black pepper. Cook everything for another 2-3 minutes, stirring frequently.
Add 1.5 cups of water to the skillet, bring to a simmer, and cover. Cook until the rice is half-cooked and the liquid is absorbed, about 10 minutes. Remove from heat and let it cool slightly.
Lay a grape leaf flat on a clean surface with the vein side facing up. Place about a tablespoon of the rice mixture near the stem end of the leaf.
Fold the sides of the leaf over the filling and roll up from the stem end to make a neat dolma. Set aside, seam side down, and repeat with remaining leaves.
In a large pot, drizzle 1 tablespoon of olive oil on the bottom and arrange some unused grape leaves to prevent the dolmas from sticking.
Place the stuffed grape leaves seam side down in the pot, arranging them tightly in layers.
Pour the vegetable broth and remaining 0.5 cup of water over the dolmas, ensuring they are submerged. If needed, add more water.
Place a heavy, heatproof plate on top of the dolmas to keep them submerged and prevent unrolling.
Bring to a gentle simmer over medium-low heat. Cover and cook for 50 minutes or until the grape leaves are tender and the rice is fully cooked.
Carefully remove the dolmas from the pot and let them cool slightly before serving.
Serve warm or at room temperature with additional lemon wedges.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3258 mg | 142% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 21.7 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1920 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
