Vegan stuffed grape leaves

Vegan stuffed grape leaves are a delicious and healthy choice, perfect for any festive meal or simply for days when we want to enjoy a vegetarian dish. This recipe combines the rich flavors of mushrooms, fresh vegetables, and spices, resulting in a dish that not only delights the taste buds but is also a nourishing option. Let's discover together how we can prepare these delicious stuffed leaves step by step!

Preparation time: 30 minutes
Cooking time: 3-4 hours
Total time: 3-4 hours and 30 minutes
Number of servings: 6-8 servings

Ingredients

- 1 1/2 cups rice
- 1 small jar of champignon mushrooms
- 1 small jar of salted mushrooms
- 4 medium onions
- 4 carrots
- 1 bunch of green onions
- 3-4 tablespoons tomato paste
- 1/2 bunch of fresh dill
- 1/2 bunch of fresh parsley
- 2 tablespoons roasted pepper paste
- Salt, to taste
- Pepper, to taste
- 1 teaspoon dried thyme
- 1/2 cup sunflower oil
- Borscht, to taste
- 1 cup tomato juice

Instructions

1. Preparing the ingredients:
Start by washing the salted mushrooms thoroughly. Then, place them in a pot of water and add salt, letting them boil until the salt is released. This step is essential to remove the overly salty taste of the mushrooms. After boiling, drain them and let them cool, then chop them finely.

2. Preparing the vegetables:
Wash the champignon mushrooms and chop them finely. Peel the onions and chop them small, while peeling the carrots and grating them. In a pot, heat the oil over medium heat and sauté the onions for 5 minutes until they become translucent. Add the grated carrots and continue to sauté for a few more minutes.

3. Adding the flavors:
Slice the green onions into rings and add them to the pot, allowing them to soften together. After about 2 minutes, add the tomato paste and mix well. Remove the pot from the heat and let the mixture cool slightly.

4. Combining the ingredients:
In a large bowl, add the sautéed vegetable mixture, chopped mushrooms, salted mushrooms, roasted pepper paste, and washed rice. Finely chop the dill and parsley and add them to the bowl. Season with salt, pepper, and dried thyme. Mix everything very well, ensuring the ingredients combine evenly.

5. Preparing the grape leaves:
In a pot, add a little salted water and borscht and put it on the heat. When the water starts to boil, dip the washed grape leaves in it for a few seconds, then remove them and place them in a bowl to cool. This step will make the leaves easier to fold.

6. Folding the stuffed leaves:
Place a tablespoon of the prepared filling on each grape leaf, carefully fold them, and form the stuffed leaves. If you’re unsure how to fold them, I recommend a video you can find online about the methods of folding stuffed leaves.

7. Cooking the stuffed leaves:
In a clay pot (or a regular pot), place a few grape leaves at the bottom, add a sprig of fresh dill, then arrange the stuffed leaves. Pour the tomato juice over them, add a few more grape leaves on top, and cover everything with water. Place the lid on and put the pot in the oven. Set the temperature to 160-180°C and let the stuffed leaves cook for 3-4 hours until tender.

8. Serving:
Once the stuffed leaves are ready, remove them from the oven and let them cool for a few minutes before serving. They are delicious and can be accompanied by vegan sour cream or a spicy tomato sauce.

Useful tips

- Checking the stuffed leaves: To check if the stuffed leaves are ready, you can poke them with a fork. If they are tender, they are ready to serve.
- Variations: You can also add other vegetables to the filling, such as bell peppers or zucchini. Additionally, you can use whole grain rice for an even healthier dish.
- Storing the stuffed leaves: These stuffed leaves can be stored in the refrigerator for a few days and can be easily reheated. They are also very tasty the next day when the flavors have had time to develop.

Nutritional information

Vegan stuffed leaves have a moderate caloric content, due to the rice and vegetables. A serving (about 2-3 stuffed leaves) contains around 250-300 calories. They are rich in fiber, vitamins, and minerals, providing a nourishing and filling meal, perfect for fasting days or for vegans.

I hope this recipe for vegan stuffed grape leaves inspires you to experiment in the kitchen and bring a touch of tradition to your meals. Don't forget to share the result with your loved ones and enjoy every bite! Enjoy your meal!