These vegan Dolmas offer a delightful twist on the classic Greek appetizer, using textured vegetable protein (TVP) for a hearty, meatless filling. The combination of fluffy brown rice, fresh parsley, and aromatic cinnamon creates a complex flavor profile that is both comforting and sophisticated. The grape leaves provide a tender, slightly tangy wrapper that holds the savory filling together beautifully. Ideal for potlucks, holiday gatherings, or a light weeknight dinner, these rolls are just as delicious served warm as they are cold. They pair wonderfully with a simple salad or a dollop of yogurt-based sauce for an extra creamy finish.
Dolmas
Description
These vegan Dolmas offer a delightful twist on the classic Greek appetizer, using textured vegetable protein (TVP) for a hearty, meatless filling. The combination of fluffy brown rice, fresh parsley, and aromatic cinnamon creates a complex flavor profile that is both comforting and sophisticated. The grape leaves provide a tender, slightly tangy wrapper that holds the savory filling together beautifully. Ideal for potlucks, holiday gatherings, or a light weeknight dinner, these rolls are just as delicious served warm as they are cold. They pair wonderfully with a simple salad or a dollop of yogurt-based sauce for an extra creamy finish.Ingredients
Directions
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Rehydrate the TVP granules by pouring 7/8 cup hot water over them and letting them sit for 10 minutes, then drain excess liquid.
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Cook 1 cup of brown rice according to package instructions until tender, then set aside to cool slightly.
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In a skillet, sauté the finely chopped onion and minced garlic in olive oil over medium heat until softened and fragrant.
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In a large bowl, combine the cooked brown rice, rehydrated TVP, fresh minced parsley, salt, cinnamon, black pepper, lemon juice, and honey substitute. Mix well to distribute flavors evenly.
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Lay a grape leaf flat on your work surface, vein-side up, with the stem end facing toward you.
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Place about 2 teaspoons of the stuffing mixture onto the lower center of the leaf.
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Fold the bottom edge of the leaf up over the filling, then fold in the sides to enclose the mixture.
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Roll the leaf tightly away from you to form a compact cylinder, ensuring the seam side is down.
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Arrange the dolmas seam-side down in a single layer in a heavy-bottomed pot, packing them tightly together like logs in a cabin.
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Place a heat-proof plate or smaller pan directly on top of the dolmas to keep them from unraveling during cooking.
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Pour 2 cups of hot vegetable stock over the dolmas, ensuring they are mostly submerged.
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Cover the pot, bring to a boil, then reduce heat to low and simmer gently for 30 minutes.
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Remove from heat and let the dolmas cool in the pot for at least 15 minutes before carefully lifting them out.
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Serve warm or at room temperature as an appetizer or side dish.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 672.4kcal
- % Daily Value *
- Total Fat 16.9g26%
- Saturated Fat 2.6g13%
- Cholesterol 0.0mg0%
- Sodium 403.3mg17%
- Total Carbohydrate 141.1g48%
- Dietary Fiber 32.6g131%
- Sugars 8.4g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
