How to Make Dolma (Easy Vegan Stuffed Vine Leaf Rolls)

These homemade dolmas are much more fresh, healthy and delicious than the canned version and make the perfect appetizer, or even a main course if you can't stop eating them. ;) Serve them warm or chilled, with a side of vegan yogurt for the ultimate plant-based snack!

Supplies

Ingredients (For 40 rolls):

200g Jasmine rice

550ml Water

50g Leek

80g Cherry tomatoes

40 Vine leaves (Marinated from a jar or blanched.)

1 tbsp Vegetable bouillon

2 tsp Paprika

½ tsp Pepper

½ tsp Salt

30ml Oil

5g Mint

5g Green Garlic

5g Dill

3g Parsley

Juice of half a lemon

100g yogurt (Default or vegan, your choice. For the dip!)

Prep the Veggies

Dice the leek and cherry tomatoes into small cubes and mince the green garlic. Finely chop the dill, parsley and mint. Wash the rice until the water runs clear. I used a 1:2 ratio for Jasmine rice. Please check your rice packaging and adjust the water accordingly for 200g of rice.

Cook the Stuffing

In a pot over medium heat add 20ml of oil and fry the leek, garlic and cherry tomatoes for a few seconds. Add the rice, dill, parsley and mint. Season with the bouillon, paprika, and pepper. Mix well and add 400ml of water. Cook on low-to-medium heat for about 15–20 minutes. Turn off the heat, cover with a lid and let the rice rest for about 10 minutes.

Assembly

If using marinated vine leaves from a jar, it is best to lightly rinse them with water and drain them before stuffing. Each roll needs a full teaspoon of the rice mix. To roll, place a leaf with the base toward you. Place a spoonful of stuffing in the middle. Fold in the right side, then the left, hold the middle, and roll tightly toward the end of the leaf. Repeat with the remaining leaves.

Baking & Taste

Preheat your oven to 185°C (360°F). Arrange the rolls in an oiled baking tray. Spread the remaining oil over them, sprinkle with a pinch of salt and add about 150ml of water to the tray. Squeeze the juice of half a lemon on top of them. Bake for 15–20 minutes (the leaves will turn a darker green). Enjoy warm or cold, with a dip of fresh chilled yogurt!