Vegan Rice Stuffed Dolmades: A Fresh Twist on Tradition

Discover vibrant Vegan Rice Stuffed Dolmades, a Mediterranean delight packed with flavor and healthy ingredients.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 dolmades

Course: Appetizers

Cuisine: Mediterranean

Calories: 152

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dolmades

1 jar Grape Leaves look for jarred, plain leaves
1 cup Basmati Rice or substitute with jasmine rice if preferred
1 large Roasted Eggplant roast until tender
1/2 cup Olives Kalamata or green olives
1 bunch Fresh Herbs e.g., dill, parsley, mint
1 tablespoon Spices e.g., cinnamon, paprika, turmeric
2 tablespoons Lemon Juice freshly squeezed

Optional Serving Suggestions

2 tablespoons Olive Oil for drizzling
1/2 cup Tahini Sauce for serving

Equipment

baking sheet
mixing bowl
Wide pan

Method

Step-by-Step Instructions

Prep Grape Leaves: Rinse grape leaves under cool water, pat dry, and set aside.
Roast Eggplant: Preheat oven to 425°F (220°C) and roast sliced eggplant for about 15 minutes until tender.
Make Filling: Combine roasted eggplant flesh, cooked rice, chopped olives, fresh herbs, spices, and lemon juice.
Stuff Grape Leaves: Place filling in grape leaves and roll them tightly.
Cook Dolmades: Arrange stuffed leaves in a pan, cover with water, and steam for 20-30 minutes.
Serve: Allow to cool slightly, then drizzle with olive oil or serve with tahini sauce.

Nutrition

Serving: 2dolmadesCalories: 152kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 200mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Ensure grape leaves are pliable and do not overstuff to avoid bursting during cooking. Adjust seasoning before rolling for optimal flavor.

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