Dolmas are a traditional Mediterranean dish made by wrapping grape leaves around a flavorful filling. This vegan version typically includes rice, vegetables, and herbs, making it a delicious and healthy option.

Ingredients

For the Dolmas

• Grape Leaves:
• 25-30 fresh grape leaves (or 1 jar of preserved grape leaves)
• Filling:
• 1 cup long grain white rice (or brown rice for a healthier option)
• 1 medium onion, finely chopped
• 1/3 cup zucchini, finely chopped
• 1/3 cup mushrooms, finely chopped
• 1/4 cup carrots, finely chopped
• 8 oz. steamed lentils (canned or cooked)
• 1/2 cup pine nuts (optional for added texture)
• Herbs and Seasoning:
• 1/2 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• Salt and pepper to taste
• Liquid:
• 3 tbsp olive oil (divided)
• 1/3 cup lemon juice (divided)
• 1¾ cups vegetable broth (or water)

Equipment Needed

• Large pot or Dutch oven
• Skillet
• Mixing bowl
• Wooden spoon or spatula
• Tongs or slotted spoon for handling grape leaves

Instructions

Step 1: Prepare the Grape Leaves

Fresh Grape Leaves:

• Rinse the leaves under cold water to remove dirt and grit.
• Bring a large pot of water to a boil. Add the grape leaves and blanch them for about 2-3 minutes until they become tender. Remove them with tongs and place them in a bowl of cold water to stop the cooking process. Drain and set aside.

Jarred Grape Leaves:

• If using preserved grape leaves, rinse them thoroughly under cold water to remove excess salt. Soak them in warm water for about 30 minutes to soften.

Step 2: Prepare the Filling

Sauté Vegetables:

• In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
• Add the zucchini, mushrooms, and carrots to the skillet. Sauté for another 4-5 minutes until the vegetables are tender.

Combine Filling Ingredients:

• In a large mixing bowl, combine the sautéed vegetables with the rinsed rice, lentils, pine nuts (if using), dill, mint, thyme, salt, pepper, and half of the lemon juice (about 2 tablespoons). Mix well to combine.

Step 3: Roll the Dolmas

Prepare to Roll:

• Lay one grape leaf on a clean surface or cutting board with the shiny side facing down.
• Place about 1 tablespoon of filling at the base of the leaf.

Rolling Technique:

• Fold the sides of the leaf over the filling.
• Starting from the base, roll tightly towards the tip of the leaf.
• Repeat with remaining leaves and filling.

Step 4: Cook the Dolmas

Layer in Pot:

• Place any leftover grape leaves at the bottom of a large pot to prevent sticking.
• Arrange dolmas in layers in the pot, packing them tightly together.

Add Liquid:

• In a separate bowl, mix remaining olive oil, vegetable broth (or water), and remaining lemon juice. Pour this mixture over the dolmas until they are just covered.

Simmer:

• Place a plate on top of dolmas to keep them submerged during cooking.
• Cover the pot with a lid and bring to a gentle simmer over medium heat.
• Reduce heat to low and let cook for about 35-40 minutes until rice is tender.

Step 5: Serve

1. Once cooked, remove from heat and let sit for about 10 minutes before serving.
2. Serve warm or at room temperature with lemon wedges on the side.
3. Optional accompaniments include tahini sauce or vegan yogurt for dipping.

Tips for Success

• Ensure that you do not overstuff each grape leaf; about one tablespoon of filling is usually sufficient.
• If you have leftover filling, you can bake it in a small dish with some broth as a side dish.
• Experiment with different herbs like parsley or cilantro for varied flavors.

Storage

• Leftover dolmas can be stored in an airtight container in the refrigerator for up to five days. They can also be frozen; just ensure they are well-wrapped to prevent freezer burn.

Creative Fillings for Vegan Dolmas

When it comes to dolmas, the filling options are virtually limitless. Here are some creative ideas to elevate your vegan dolmas:

• Quinoa and Black Beans: Combine cooked quinoa, black beans, corn, diced tomatoes, and spices like cumin and chili powder for a southwestern twist.
• Mediterranean Couscous: Use couscous mixed with sun-dried tomatoes, olives, capers, and fresh herbs like basil and parsley for a zesty flavor.
• Mushroom and Spinach: Sauté mushrooms and spinach with garlic and onion, then mix with rice or quinoa for a hearty filling.
• Sweet Potato and Kale: Mash cooked sweet potatoes and mix with sautéed kale, garlic, and a touch of nutmeg for a sweet-savory combination.
• Lentil and Carrot: Combine cooked lentils with finely grated carrots, cumin, coriander, and fresh herbs for a protein-packed filling.

Making Dolmas Without Grape Leaves

If you can’t find grape leaves or prefer an alternative, there are several options:

• Cabbage Leaves: Blanch large cabbage leaves in boiling water until pliable. They provide a similar texture and flavor.
• Swiss Chard: Use Swiss chard leaves as they are sturdy and have a mild flavor that complements the filling well.
• Lettuce Leaves: Romaine or butter lettuce can be used for a fresh crunch. Just ensure they are large enough to hold the filling.
• Zucchini Slices: Thinly slice zucchini lengthwise, grill or roast them slightly to soften, then roll the filling inside.

Gluten-Free Alternatives to Traditional Dolma Fillings

For those needing gluten-free options, consider these alternatives:

• Rice Varieties: Stick to gluten-free grains like brown rice or wild rice instead of traditional white rice.
• Cauliflower Rice: Use riced cauliflower as a low-carb substitute. Mix it with herbs and spices for added flavor.
• Millet or Buckwheat: Both grains are gluten-free and can be used as a base for your filling along with vegetables and legumes.

Tips for Rolling Dolmas Perfectly

Achieving perfectly rolled dolmas takes practice. Here are some tips:

1. Use the Right Amount of Filling: Avoid overfilling the leaves; about 1 tablespoon is usually sufficient. This allows room for expansion during cooking.
2. Roll Tightly but Not Too Tight: Roll the leaves snugly but leave some space for the filling to expand. If rolled too tightly, they may burst during cooking.
3. Fold Sides In First: Start by folding the sides of the leaf over the filling before rolling it up from the base. This helps secure the filling inside.
4. Practice Makes Perfect: Don’t worry if your first few attempts aren’t perfect; rolling dolmas is an art that improves with practice.

Using Frozen Grape Leaves for Dolmas

Yes, you can use frozen grape leaves for making dolmas! Here’s how:

1. Thaw Properly: Remove the frozen grape leaves from the freezer and let them thaw in the refrigerator overnight or place them in warm water to speed up the process.
2. Blanch if Necessary: Depending on how they were frozen, you may need to blanch them briefly in boiling water to soften any remaining stiffness before rolling.
3. Check Quality: Ensure that there are no damaged leaves before using them; you can use any damaged ones as a base layer in your cooking pot.

With these tips and creative ideas, you can make delicious vegan dolmas tailored to your tastes and dietary needs!

Enjoy your homemade vegan dolmas as a delightful appetizer or main dish!