Vegan Rice Stuffed Dolmades
A Mediterranean classic made vegan and gluten-free. Rice stuffed dolmades (grape leaves) full of fresh herbs, roasted eggplant, olives, spices, and aromatic basmati rice! A fantastic appetizer, side, or main dish!
- Yield: 26 1x
- Category: Appetizer, Side Dish, Main Dish
- Cuisine: Mediterranean, Greek
Ingredients
Scale
- 2 Cups Cooked White Basmati Rice
- 1 Packed Cup Roasted Eggplant Flesh*
- 1/2 Cup Sliced Black Olives(rinsed)
- 1/2 Tsp Minced Garlic
- 2 TB Fresh Chopped Cilantro
- 2 TB Fresh Chopped Parsley
- 1 TB Fresh Chopped Mint
- 1/2 Tsp Onion Powder
- 1/2 Tsp Smoked Paprika
- 1/4 Tsp Black Pepper
- 1/4 Tsp Coriander
- 1/4 Tsp Cinnamon
- About 26 Grape Leaves*
Instructions
- In a large food processor, place all the filling ingredients (except the cooked rice and grape leaves) in. Blend and pulse until you get a salsa-like texture. Then remove the blade of the processor (or place the mixture in a large bowl) and mix in the cooked rice.
- On a smooth surface, lay out once grape leaf, add about 1-2 tablespoons of the rice mixture to the center bottom by the stem. Fold in the sides and then roll the leaf to create a tight log. Place seam-side down in a large pan and continue with the rest of the leaves, packing them tightly next to each other in the pan. You may make more or less than 26 depending on the size and amount of mixture you have.
- Now place 1/4 cup of water in the bottom of the pan and steam over low heat on the stove for 5-7 minutes, covered.
Notes
I roasted my eggplant by slicing in half lengthwise, making cross-sectioned slits in the flesh, then roasting at 425°F for about 15 minutes, cooling, and scooping out the flesh.
You may end up with more mixture for more leaves or less.
Nutrition
- Serving Size: 4
Find it online: https://strengthandsunshine.com/vegan-rice-stuffed-dolmades/