Vegetarian mains
ChefRana Jarkas
Vegan Stuffed Grape Leaves in Olive Oil
Stuffed grape leaves in oil are one of the most delicious Lebanese recipes. Slices of vegetables are arranged under and sometimes between the rolls for extra color and flavor. We recommend adding more lemon juice to the filling for a brighter taste!
Vegan stuffed grape leaves in oil — if you love plant-based food this recipe will be a top favorite. The filling resembles tabbouleh ingredients, with Egyptian rice used instead of bulgur. Be sure to increase the lemon for a brighter flavor!
Ingredients
Start here, then move straight into the method.
- Grape leaves
- Filling
- Parsley
- Tomato
- Green onion
- Fresh mint
- Egyptian rice
- Lemon juice
- Olive oil
- Salt
- Pomegranate molasses
- A pinch of hot pepper molasses - optional
- Bottom of the pot
- Carrot
- Potato
- Onion
- To make Grape Leaves and Zucchini with Lemon from Rana, click the link
- For more of Rana's delicious recipes, see Roasted Chicken with Potatoes
Method
Follow the cooking sequence without leaving the page.
- Wash the vegetables then drain them well to remove washing water.
- Chop the parsley and the rest of the vegetables very finely... and mix them with a small handful of washed and drained Egyptian rice as well (about 1/4 cup rice per bunch of parsley).
- Add lemon juice, olive oil, salt and molasses (dibs) and stir the filling ingredients.
- Roll the grape leaves by placing a generous amount of filling inside each leaf and rolling it across, just like meat-stuffed grape leaves (use more filling because the vegetables will shrink as they cook).
- In the bottom of the pot arrange slices of vegetables as desired such as onion, potato, carrot and tomato... then arrange the stuffed grape leaves.
- Pour over the pot the remaining filling liquid left after rolling the grape leaves, and add water, lemon juice, olive oil and salt if the filling liquid does not suffice to cover all the leaves.
- Place a large plate on top of the stuffed leaves in the pot and put a weight on it... bring the pot to a boil.
- After a few minutes of boiling, remove the weight, cover the pot and let it simmer on low heat until the grape leaves are cooked... it will take about an hour or depending on the quantity of leaves.
- Serve the stuffed grape leaves in oil cold, preferably chilled from the fridge.
- To make grape leaves and stuffed zucchini with lemon from Rana, click the link
Recipe tags
Vegetarian mainsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Grape Leaves and Zucchini with Lemon
- Roasted Chicken with Potatoes
