Stuffed grape leaves are a beloved delicacy across the Mediterranean and Middle Eastern regions, cherished for their vibrant flavors and satisfying textures. This vegan stuffed grape leaves recipe offers a fresh, plant-based twist on the traditional dish, making it perfect for vegans and anyone looking to enjoy a healthy, flavorful appetizer or main course.
With a filling of rice, herbs, and spices wrapped in tender grape leaves, these dolmas are both elegant and comforting.
Whether you’re preparing for a special occasion or a casual gathering, stuffed grape leaves are sure to impress. They are naturally gluten-free, packed with nutrients, and can be served warm or cold.
Plus, this recipe is straightforward enough for beginners yet tastes like something you’d find in a gourmet restaurant. Ready to roll?
Let’s get started on making these delightful little parcels of joy.
Why You’ll Love This Recipe
This recipe combines wholesome, fresh ingredients that are easy to find and budget-friendly. The filling is aromatic with herbs like dill and mint, balanced by zesty lemon and a touch of warmth from spices like cinnamon and allspice.
Using grape leaves adds a unique tang and texture that’s hard to beat.
Not only is this dish vegan and gluten-free, but it’s also versatile. You can serve it as an appetizer, side dish, or light meal.
It’s perfect for meal prep since they keep well in the fridge and taste even better the next day as the flavors meld. Plus, making stuffed grape leaves at home means you control the ingredients, avoiding preservatives and excess salt often found in store-bought versions.
For those interested in exploring more plant-based dishes, check out our Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals to complement your stuffed grape leaves beautifully.
Ingredients
- 1 jar (16 oz) grape leaves, rinsed and drained
- 1 cup long-grain rice, rinsed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup fresh dill, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil, plus extra for drizzling
- Juice of 2 lemons
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- Salt and pepper to taste
- 2 cups vegetable broth
- Optional: Pine nuts or currants for added texture and sweetness
Equipment
- Large mixing bowl
- Medium saucepan
- Large skillet or sauté pan
- Sharp knife
- Cutting board
- Large pot with lid (for cooking stuffed grape leaves)
- Plate or small bowl (for rolling grape leaves)
- Slotted spoon (for handling grape leaves)
Instructions
- Prepare the grape leaves: Gently rinse the grape leaves under cold water to remove excess brine. Carefully separate them and trim any tough stems. Set aside on a clean kitchen towel to dry.
- Cook the rice: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 10 minutes. The rice should be partially cooked but still a bit firm. Remove from heat and let it cool slightly.
- Sauté the aromatics: While the rice cooks, heat 1/4 cup olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 5-7 minutes. Remove from heat.
- Mix the filling: In a large bowl, combine the cooked rice, sautéed onions and garlic, chopped dill, parsley, mint, cinnamon, allspice, salt, and pepper. Stir gently to distribute ingredients evenly. If using, fold in pine nuts or currants for added texture and flavor.
- Stuff the grape leaves: Place a grape leaf shiny side down on a plate. Place about 1 tablespoon of filling near the stem end. Fold the sides over the filling and roll tightly toward the tip to form a neat little package. Repeat with remaining leaves and filling.
- Arrange in pot: Line the bottom of a large pot with any torn or unused grape leaves to prevent sticking. Place the stuffed leaves seam side down in tight rows, packing them snugly but not too tightly.
- Add lemon and oil: Drizzle additional olive oil and the juice of 2 lemons over the arranged grape leaves.
- Cook the dolmas: Place a heat-proof plate on top of the stuffed leaves to keep them from unraveling during cooking. Pour enough water or vegetable broth into the pot to just cover the plate. Bring to a simmer, cover with the lid, and cook on low heat for 45 minutes to 1 hour.
- Cool and serve: Remove from heat and let the dolmas cool in the pot. This resting period helps the flavors develop and the rice finish cooking. Serve warm or at room temperature with a side of vegan yogurt or a fresh salad.
Tips & Variations
“If you can’t find fresh grape leaves, jarred ones work just as well. Just take care to rinse off the brine thoroughly to prevent oversalting your dish.”
Tip: Rolling grape leaves takes some practice. If your first few rolls aren’t perfect, don’t worry!
As long as the filling is enclosed, they’ll cook beautifully.
Variation: For a heartier filling, add finely diced vegetables like tomatoes, bell peppers, or mushrooms. You can also substitute brown rice or quinoa for a nuttier texture and extra nutrients.
Serving: Try serving your stuffed grape leaves with a drizzle of tahini sauce or alongside dishes like our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to create a diverse and satisfying meal.
Nutrition Facts
| Nutrient | Amount per Serving (2 stuffed grape leaves) |
|---|---|
| Calories | 120 |
| Carbohydrates | 20g |
| Protein | 3g |
| Fat | 5g |
| Fiber | 2g |
| Sodium | 150mg |
| Vitamin A | 10% DV |
| Vitamin C | 15% DV |
| Iron | 8% DV |
Serving Suggestions
Stuffed grape leaves pair wonderfully with fresh, bright sides. Try serving them chilled with a tangy cucumber and tomato salad drizzled with lemon and olive oil.
A bowl of creamy vegan tzatziki or a simple garlic vegan yogurt sauce complements the flavors perfectly.
For a full Mediterranean-inspired meal, consider pairing your dolmas with warm pita bread, hummus, and a side of roasted vegetables. Looking for more ideas?
Our Peruvian Vegetable Recipes for Flavorful Healthy Meals provide exciting options to round out your menu.
Conclusion
Making vegan stuffed grape leaves at home is a rewarding culinary adventure that yields a delicious and nutritious dish. With fresh herbs, fragrant spices, and tender grape leaves, these dolmas bring a taste of the Mediterranean into your kitchen.
They’re ideal for sharing at gatherings or enjoying as a wholesome snack or meal.
Once you master the rolling technique and balance of flavors, you’ll find this recipe becomes a go-to for both everyday meals and special occasions. Plus, it’s a wonderful introduction to Middle Eastern cuisine for anyone new to vegan cooking.
Don’t forget to check out other creative vegan recipes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bread Machine Recipe for Soft, Delicious Loaves to continue your plant-based cooking journey!
📖 Recipe Card: Vegan Stuffed Grape Leaves
Description: Tender grape leaves stuffed with a flavorful mixture of rice, herbs, and spices. A delicious and healthy Mediterranean appetizer or snack.
Prep Time: PT30M
Cook Time: PT45M
Total Time: PT1H15M
Servings: 12 servings
Ingredients
- 1 jar grape leaves (about 60 leaves), rinsed and drained
- 1 cup long-grain rice, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups vegetable broth
Instructions
- In a pan, heat half the olive oil and sauté onion and garlic until soft.
- Add rice, herbs, salt, pepper, and half the lemon juice; stir to combine.
- Pour in vegetable broth, bring to a boil, then simmer until rice is partially cooked, about 10 minutes.
- Lay a grape leaf flat, shiny side down, and place a spoonful of filling near the stem end.
- Fold sides over filling and roll tightly from stem end to tip.
- Repeat with remaining leaves and filling.
- Place stuffed leaves seam side down in a pot, packing them tightly.
- Drizzle remaining olive oil and lemon juice over the rolls.
- Place a heatproof plate on top to keep rolls submerged and cover pot.
- Simmer gently for 35 minutes until leaves are tender and rice is fully cooked.
- Remove from heat and let cool slightly before serving.
Nutrition: Calories: 150 kcal | Protein: 3 g | Fat: 7 g | Carbs: 20 g
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