Vine leaves stuffed with mushrooms (vegan)

Name: Vine leaves stuffed with mushrooms (vegan) - Gabriela K.
Ingredients: 1 kg mushrooms 5 medium onions 4 small carrots 1 large red bell pepper 2 teaspoons thyme 6 sprigs fresh parsley 200 ml tomato sauce 250g rice 3 tablespoons cornmeal salt pepper sunflower oil grape lea

Sezon - Vine leaves stuffed with mushrooms (vegan) by Gabriela K. - Recipia

I don't know who first came up with the idea of combining stuffed grape leaves with mushrooms, but I admit I stumbled upon it out of curiosity after I found a bag of mushrooms in the freezer (leftover from autumn, I had no idea what to do with them). I remember the first time I tried it: I dove in enthusiastically, added more rice than necessary, and the stuffed rolls turned out to be little "balls" that were quite hard, making them difficult to pick up with a fork. I was determined, tried again a few days later, this time with less rice, and that's how I started making them almost every fasting season or whenever I craved something hearty but light, without meat. Plus, I find it super relaxing to roll them up, put on some music, and maybe pour myself a glass of wine on the counter (for me, not for the rolls!). It takes a bit of time, I admit — about two and a half hours for the whole process, especially if you're the kind who doesn't rush when wrapping. I usually make about 10-12 servings from the quantities below, depending on how big you roll them (I prefer them smaller, so you can fit them all on a plate at once). It's not a complicated recipe, but it does require a bit of patience when preparing the leaves and shaping the filling. I make these stuffed rolls quite often, especially during fasting periods or when I want something filling, hearty, but without meat. I love them because you can use any mushrooms you have on hand (but the mushrooms give a unique flavor, a bit earthy, I don't know how to describe it), and the grape leaves make them fresher, lighter than those made with cabbage leaves. Plus, they go great with hot peppers or, if you're not fasting, a spoonful of sour cream. At my home, they've become the "budget" version of stuffed cabbage, but honestly, I've never felt like the meat or smoked flavor was missing. And if you want to serve them to someone who's fasting, they're a big hit. Ingredients for a hearty pot (10-12 servings) 1 kg mushrooms (or forest mushrooms if you don't have mushrooms, you can also use champignon, but it's not the same) 5 medium onions (not huge, not tiny) 4 small carrots (or 2-3 larger ones) 1 large red bell pepper (for color and a bit of sweetness) 200 ml tomato sauce (I use homemade, but store-bought works too, preferably without sugar) 6 sprigs of fresh parsley (chopped finely, adds freshness at the end) 2 teaspoons dried thyme (gives it personality, so to speak) 250 g rice (round grain, this "sticks" the filling better) 3 tablespoons cornmeal (this is the trick, it binds the filling, doesn't run, and you don't need egg or flour) salt and pepper, to taste (I don't skimp on the pepper) sunflower oil (about a glass, around 200 ml, because otherwise they have no charm if they don't "work" in fat) grape leaves (about 60-70 medium leaves, not torn or too tough) 1 sprig of dried dill and one of dried thyme (for the bottom of the pot) 1. I always start with the vegetables. I peel and chop the onion as finely as I can — if you have a sharp knife and the will, it's relaxing. I grate the carrot on the large grater, and chop the bell pepper into small cubes. I put a large pot on the stove, add about half of the oil, and throw all the vegetables in there. I add salt right from the start to draw out moisture. I cover and let them cook on medium heat, patiently, for about 10 minutes, stirring occasionally to soften them. I don't fry them too much, just enough to soften and soak up a bit of oil. 2. The mushrooms need to be thawed first (if they're frozen; if they're fresh, you blanch them for 3-4 minutes in boiling water, then drain well). After taking them out of the freezer, I rinse them with cold water to remove any ice or dirt, then chop them finely and squeeze out all the moisture. I don't know why, but if you leave them wet, the filling turns out too soft, and you can't wrap them. 3. I add the mushrooms to the sautéed onion, carrot, and bell pepper, mix, and let them cook down for about 10 minutes on medium heat. In the meantime, I add the tomato sauce, thyme, chopped parsley, salt, and pepper (taste! I use plenty of pepper here, especially since there's no meat to "mellow" the flavors). I mix constantly and let everything cook for another 10 minutes to combine the flavors. 4. Finally, before turning off the heat, I add the well-washed rice (2-3 times until the water runs clear). I mix and turn off the heat. The rice needs to swell in the warmth of the vegetables, not directly on the heat; otherwise, it turns to mush, and the rolls break apart during cooking. 5. I let the mixture cool for at least 20-30 minutes. It's important that it's not hot when filling the leaves; otherwise, you'll burn yourself, and it won't bind properly. When it's warm, I add 3 tablespoons of cornmeal (I tried with 2, but it stays too soft; with 4, it becomes too "floury" at the end). The cornmeal binds it nicely without making it heavy. 6. I prepare the grape leaves: if they're from a jar or frozen, I rinse them with cold water and let them soak a bit if they're salty. If they're fresh, you blanch them for a few seconds in salted water. 7. Now comes the part of making the rolls. On each leaf, I put a teaspoon or two of the filling, roll it tightly, and tuck the ends underneath. At first, I made some "sausages," but I learned to make them smaller, about the size of half a finger. They're nicer to eat and cook better. 8. At the bottom of a tall pot, I place the sprig of dill, the thyme, and a layer of grape leaves. Then I start placing the rolls as tightly as possible. When I fill one layer, I put a few leaves on top again. When I finish all the rolls, I pour the remaining oil, sprinkle a pinch of salt, and cover with more leaves. 9. I pour enough water over the rolls to cover them by about two fingers (not too much, or they'll fall apart, and the rice will cook too hard). I put on the lid and let them cook on low heat, the lowest possible, for about two hours, maybe even a little over two hours if the leaves are tougher. They shouldn't boil vigorously, just simmer gently. 10. After they've cooked (the leaves become soft and the filling is set), I turn off the heat and leave them in the pot for at least 15-20 minutes to let all the flavors meld. Sometimes I only take them out after an hour when I can hardly wait to eat. Practical tips, variations, and serving ideas Practical tips: Don't rush cooling the mixture — if you add the cornmeal while it's still hot, it clumps together. It's best at warm temperature. The grape leaves need to be pliable; otherwise, they tear or you can't roll them properly. If you see they're a bit dry, soak them in warm water for 2 minutes. My mistake at first was putting too much rice. The filling should be soft but not runny. Add rice gradually, see how it binds, and don't hesitate to adjust if you think it's too liquid or too thick. As for cooking, if you leave them on high heat for too long, there's a chance the rolls will "unwrap," and you'll end up with a soup full of leaves. If you want a more pronounced flavor, you can also add a bit of smoked paprika or finely chopped fresh dill to the filling. Substitutions and adaptations: If you don't have mushrooms, you can use other types of mushrooms; I've tried champignon and oyster mushrooms, and they turn out good, but they don't have that wild flavor. For a gluten-free version (if you have allergies or are on a special diet), use only rice or, if necessary, a bit of certified gluten-free corn flour — but regular cornmeal is usually fine. If you're on a low-oil diet, you can reduce the amount, but the filling will be a bit drier. Variations: Some people add other greens, like lovage or plenty of dill, or a splash of tarragon if they like a more intense flavor. I've also seen a version with a bit of tomato paste in the water where the rolls cook to give them a more "reddish" color at the end. If you want something more protein-rich, you can add some ground nuts to the filling, which gives an interesting crunchy texture. For those who aren't fasting, a bit of grated cheese served on top or even some sour cream "plopped" on the plate works great. Serving: At my home, these rolls are always eaten with hot peppers for that extra kick. If you're not fasting, a generous spoonful of sour cream or full-fat yogurt on top makes a world of difference. They pair well with a slice of rustic bread or, if you're in the mood, with warm polenta. For drinks, a dry white wine goes well, or if it's fasting, a cold elderflower drink or mint tea. Frequently asked questions Are grape leaves good even if they're fresh and not from a jar? Sure, fresh leaves work very well; just blanch them for 30 seconds in boiling salted water, or they'll be too tough to roll. Do mushrooms need to be blanched if they're fresh? Yes, wash them well and blanch them for about 3-4 minutes to remove any dirt and bitterness. Drain well, cool, and squeeze them out before using. Can they be stored in the freezer after cooking? Yes, you can portion them and freeze them; just make sure to let them cool completely first. When thawing, I recommend reheating them over steam or in a double boiler, not directly on the heat, so they don't fall apart. Can I use bulgur instead of rice? I haven't tried it, but I've heard from friends that it turns out good. Just don't put too much, as bulgur absorbs more liquid. You might need to reduce the total liquid in the recipe a bit. What do I do if the grape leaves are too salty? Soak them in cold water for 10-15 minutes, then drain and use them. Also, taste the filling at the end, so you don't end up with a dish that's too salty, especially if the mushrooms were salted. Nutritional values (approximate) For those who are also watching calories: a medium serving (about 5-6 rolls) has around 180-200 kcal, depending on how much oil you used for sautéing and how big you make them. Most of the calories come from rice, cornmeal, and oil. Mushrooms have about 20-25 kcal per 100g, which is almost nothing, but they provide fiber and protein. Without meat or dairy, this dish is easy to digest, relatively high in fiber, and low in saturated fats. If you want to lower the calories, you can reduce the oil or use more mushrooms than rice. For those fasting or vegan, they are great, containing no animal products. However, it's not necessarily a dish that can replace a main protein source; it doesn't have the same protein as meat, but for a light meal, it's perfect. How to store and reheat From my experience, these rolls are even better the next day. You can keep them in the fridge in a covered container for about 4-5 days, no more, as the leaves start to get too soft. When you want to reheat them, put them in a small pot with a spoon or two of water, on low heat, with a lid, and let them warm up slowly; otherwise, they turn mushy. You can also steam them if you prefer not to use direct heat. I wouldn't recommend using a microwave, as the leaves dry out and lose their charm. If you made too many, portion them and freeze them, and when you take them out, let them thaw slowly in the fridge, then reheat carefully, so they don't break apart. In general, I wouldn't keep them for more than a week even in the freezer, as the filling becomes a bit mushy.

Vine leaves stuffed with mushrooms (vegan)

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