Vine Leaves Recipe Vegetarian: Easy and Delicious Ideas

Vine leaves, often synonymous with Mediterranean and Middle Eastern cuisines, are a delicious and versatile ingredient. When stuffed with a flavorful vegetarian filling, they transform into a delightful dish known as vegetarian dolmas.

This recipe offers a fresh take on traditional stuffed vine leaves, packing them with rice, herbs, and spices for a light yet satisfying meal. Perfect as an appetizer, side dish, or even a main course, these stuffed vine leaves are a wonderful way to explore plant-based cooking with bold, vibrant flavors.

Whether you’re a seasoned cook or new to vegetarian dishes, this recipe is approachable and rewarding. Plus, it’s a fantastic way to impress guests with a dish that tastes like it took hours, but is quite simple to prepare.

In this blog post, we’ll walk you through everything you need to know to make perfect vegetarian vine leaves at home—from ingredients and equipment to tips and serving suggestions. Ready to delight your taste buds?

Let’s get started!

Why You’ll Love This Recipe

This vegetarian vine leaves recipe is a beautiful blend of fresh herbs, tangy lemon, and tender rice wrapped in delicate vine leaves. It’s nutritious, flavorful, and naturally gluten-free.

The combination of aromatic dill, mint, and parsley gives it a refreshing zest, while the rice filling keeps it hearty enough for a light meal. Plus, it’s a make-ahead friendly recipe that tastes even better the next day.

Whether you’re planning a Mediterranean-themed dinner or looking for a healthy snack, stuffed vine leaves are always a crowd-pleaser.

Vegetarian dolmas are also incredibly versatile—perfect for holiday spreads, picnics, or party platters. They pair wonderfully with dips like tzatziki or a simple garlic yogurt sauce.

Plus, this recipe is a great introduction to exploring other vegetarian Mediterranean dishes on our site!

Ingredients

• 1 jar (about 16 oz) preserved vine leaves (rinsed and drained)
• 1 cup long-grain rice (rinsed)
• 2 medium onions (finely chopped)
• 1/2 cup olive oil (plus extra for drizzling)
• 3/4 cup fresh parsley (chopped)
• 1/2 cup fresh dill (chopped)
• 1/4 cup fresh mint (chopped)
• Juice of 2 lemons
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground allspice (optional)
• 1 1/2 cups water or vegetable broth

Equipment

• Large mixing bowl
• Medium saucepan with lid
• Large pot or deep skillet for cooking dolmas
• Sharp knife and cutting board
• Colander or strainer
• Small bowl for lemon juice
• Plate or heatproof lid to weigh down dolmas while cooking

Instructions

1. Prepare the vine leaves: Rinse the preserved vine leaves thoroughly under cold water to remove excess brine. Drain and set aside. If the leaves are large, trim any tough stems for easier rolling.
2. Cook the filling: In a medium saucepan, heat half the olive oil over medium heat. Add the finely chopped onions and sauté until translucent, about 5-7 minutes. Stir in the rice and cook, stirring, for another 2 minutes to lightly toast.
3. Add herbs and seasonings: Remove from heat and stir in the chopped parsley, dill, mint, salt, pepper, and allspice if using. Pour in the lemon juice and half of the water or vegetable broth. Mix well to combine.
4. Simmer the filling: Return the saucepan to low heat, cover, and simmer gently until the rice absorbs the liquid but remains slightly undercooked (about 10 minutes). Remove from heat and allow to cool slightly.
5. Roll the vine leaves: Lay one vine leaf flat on a clean surface, vein side up. Place about 1 tablespoon of the rice filling near the stem end. Fold the sides over the filling and roll up tightly, like a small burrito. Repeat with remaining leaves and filling.
6. Arrange in cooking pot: Line the bottom of a large pot with leftover or torn vine leaves to prevent sticking. Place the rolled dolmas seam side down in tight rows. Pack them snugly but not too tight to avoid bursting.
7. Add remaining broth and cook: Drizzle the remaining olive oil over the dolmas and pour in the rest of the water or broth until just covering the rolls. Place a heatproof plate on top to keep them submerged. Cover the pot and simmer over low heat for 40-50 minutes until the vine leaves are tender and the rice is fully cooked.
8. Cool and serve: Remove from heat and let the dolmas cool in the pot for 15 minutes. Serve warm or at room temperature with a drizzle of olive oil and lemon wedges.

Tips & Variations

“If you can’t find preserved vine leaves, fresh ones can be blanched quickly in boiling water to soften before rolling. For a twist, try adding pine nuts and raisins to the filling for a sweet and nutty flavor.”

• Make ahead: Prepare dolmas a day in advance; flavors deepen beautifully after resting overnight in the fridge.
• Spice it up: Add a pinch of cinnamon or smoked paprika to the filling for a warm, aromatic note.
• Vegan option: This recipe is naturally vegan, but you can serve it with a vegan garlic yogurt sauce for extra creaminess.
• Serving ideas: Pair with fresh salads, olives, and warm pita bread for a complete Mediterranean meal.

Nutrition Facts

Serving Suggestions

Stuffed vine leaves are incredibly versatile on the table. Serve them as a starter alongside a refreshing cucumber and tomato salad tossed with lemon and olive oil.

They also make a delightful side to grilled vegetables or a vibrant lentil soup.

For a complete Mediterranean experience, try pairing this dish with our Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals. A dollop of tangy yogurt or a drizzle of our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes can add a creamy contrast.

For an easy, healthy dessert to finish your meal, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

Vegetarian stuffed vine leaves are a timeless dish filled with fresh herbs, vibrant flavors, and wholesome ingredients. This recipe brings together the perfect balance of tangy, savory, and aromatic notes that will elevate your vegetarian cooking repertoire.

Not only are these dolmas delicious and satisfying, but they also highlight the beauty of simple ingredients coming together in a nourishing way. Whether you’re preparing a special dinner or looking for a healthy snack, these vine leaves will surely impress.

With a few easy steps, you can create a dish that feels elegant and tastes authentic. Don’t be afraid to experiment with herbs and spices or pair them with your favorite Mediterranean sides.

Enjoy the process, and savor every bite of this delightful vegetarian classic!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Stuffed Vine Leaves”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful Mediterranean dish featuring vine leaves stuffed with a savory rice and herb filling. Perfect as an appetizer or light main course.”, “prepTime”: “PT30M”, “cookTime”: “PT45M”, “totalTime”: “PT1H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 jar (16 oz) vine leaves, drained and rinsed”, “1 cup long-grain rice”, “1 medium onion, finely chopped”, “2 cloves garlic, minced”, “1/4 cup olive oil”, “1/4 cup fresh parsley, chopped”, “1/4 cup fresh dill, chopped”, “1 lemon, juiced”, “1 teaspoon ground cinnamon”, “1 teaspoon salt”, “1/2 teaspoon black pepper”, “2 cups vegetable broth”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse rice under cold water until water runs clear.”}, {“@type”: “HowToStep”, “text”: “Heat half the olive oil in a pan, saut\u00e9 onion and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “Add rice, cinnamon, salt, and pepper; stir for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in 1 cup vegetable broth and cook until liquid is absorbed.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and mix in parsley, dill, and lemon juice.”}, {“@type”: “HowToStep”, “text”: “Lay out a vine leaf, place 1 tablespoon of filling near the stem.”}, {“@type”: “HowToStep”, “text”: “Fold sides over filling and roll tightly into a cylinder.”}, {“@type”: “HowToStep”, “text”: “Repeat with remaining leaves and filling.”}, {“@type”: “HowToStep”, “text”: “Place stuffed leaves seam side down in a pot, pack tightly.”}, {“@type”: “HowToStep”, “text”: “Drizzle with remaining olive oil and pour remaining broth over.”}, {“@type”: “HowToStep”, “text”: “Cover with a plate and simmer gently for 40 minutes.”}, {“@type”: “HowToStep”, “text”: “Let cool slightly before serving.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “4 g”, “fatContent”: “7 g”, “carbohydrateContent”: “25 g”}}