Lebanese Stuffed Grape Leaves
A Unique Vegetarian Appetizer for Parties or Get-Togethers
Prep Time: 10 minutes | Total Time: 40 minutes
Stuffed grape leaves were something that could always be found on my grandmother’s table, especially during holidays and family get-togethers. Grandma always made two kinds: one naturally vegan, stuffed with pine nuts, lemon and rice; the other more decadent, stuffed with lamb meat, spices, and rice.
When I went vegetarian as a teen I gave up the meat-based grape leaves but with the invention of tasty vegan meat replacements I have been able to modify my grandmother’s original recipe to be vegan, and I could not be happier.
These vegan Lebanese stuffed grape leaves preserve the traditional essence of my grandma’s grape leaves but also transform them into a vegan and gluten-free delicious appetizer that everyone can enjoy.
Serve them warm or cold, and watch them disappear as everyone reaches for one more!
Ingredients
12 ounces Impossible Meat or another vegan ground meat replacement – if you don’t want to use a commercial meat replacer, try textured vegetable protein simmered in vegan beef broth.
1 jar grape leaves or 20-30 fresh grape leaves
½ cup uncooked white rice
Juice of 2 lemons
1½ teaspoons salt
¼ teaspoon pepper
½ heaping teaspoon Lebanese allspice
1 28-ounce can tomato sauce
Instructions
Mix the Impossible Meat, rice, pepper, 1 teaspoon salt ,and allspice in a bowl. Be sure it is mixed evenly.
If you are using a jar of grape leaves, rinse about 30 of them very well. If you are using fresh grape leaves, pour boiling water over a stack of grape leaves and let it sit for 10-20 minutes to soften the leaves.
Place the leaves shiny side down, the underside of the leaf should be facing up.
Place about 1 tablespoon of filling in the center of the leaf, then fold the sides of the leaf in, and then fold the edges of the leaf over and roll tightly. *If you have never done this before I highly recommend you watch my YouTube tutorial linked above.
Put a layer of unrolled, grape leaves on the bottom of a sauce pan.
Place your rolled and stuffed grape leaves in a layer on the bottom of the sauce pan - be sure they are packed fairly tightly together. If you have enough to make a second layer, alternate the direction in which you lay them down, placing the second layer in a different direction than the bottom layer.
Cover the layers of grape leaves with 2-3 additional unrolled leaves
Mix the tomato sauce with the remaining ½ teaspoon of salt.
Pour the tomato sauce over the all the grape leaves so they are covered.
Squeeze the lemons over the top of the stuffed grape leaves.
Cook over medium heat, covered, for about 5 minutes until the sauce is simmering. Then turn the heat to low and let the mixture simmer for about 40 minutes - most of the liquid should be reduced at this point.
Serve hot or cold and enjoy!
Notes and Adjustments:
Order Lebanese allspice Here: https://amzn.to/3ZmOgeK
Links: When available I use affiliate links and may earn a commission - this does not add a cost to you as the consumer but it does support my small vegan business. As an Amazon Associate, I earn from qualifying purchases.
