Vegan Stuffed Grape Leaves (Dolmades)

Total Time
60 mins
8-10 servings

These guys are little bites of Greek heaven! A great vegetarian appetizer made from vine leaves wrapped into little rolls and stuffed with rice and wonderful fresh herbs. These extra juicy dolmades, often served as part of a meze platter, are the ultimate bite-sized appetizer.

Bon Appetite!


1 medium onion, minced finely
1 cup olive oil, divided
1 cup uncooked long grain rice
1 cup boiling water or vegetable broth
1/2 cup tomato juice or sauce
3 tablespoons raisins, minced finely
3 tablespoons pine nuts, chopped finely
1 tablespoon fresh mint, chopped finely
1 tablespoon fresh parsley, chopped finely
1/2 teaspoon salt 50 grape leaves in brine, rinsed in cool water or fresh, steamed
1 cup water



  1. Simmer onion in 1/2 cup olive oil until clear. Add rice, boiling water or broth, tomato juice or sauce, raisins, pine nuts, herbs, and salt.
  2. Cook for 20 minutes. Allow rice mixture to cool. Fill each grape leaf with 1 1/2 tablespoons rice mixture and wrap like a burrito (tuck in the sides and roll from the base of the leaf towards the tip of the leaf).
  3. Roll Dolma about the thickness of your index finger. You should end up with something that looks like a short cigar. Save torn leaves to place on top of Dolmades as they simmer.
  4. Place Dolmades tightly together in a seasoned iron skillet. Pour the remaining 1 cup water and 1/2 cup olive oil over the Dolmades. Cover with saved leaves and lid.
  5. Simmer gently for 30 minutes until all liquid is absorbed. Serve hot or cold.


Tags: vegetarian, vegan, appetizer, side dish

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