If you're craving a dish that’s not only bursting with flavor but also embodies the rich culinary heritage of Lebanon, look no further than these Vegan Lebanese Stuffed Vine Leaves! This delightful recipe combines tender vine leaves with a savory rice and pine nut filling, creating a dish that’s perfect for any occasion. Whether you’re hosting a dinner party or simply treating yourself to a delicious meal, these stuffed vine leaves are sure to impress. Ready to embark on a culinary adventure that will transport your taste buds straight to the Mediterranean? Let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Lebanese
Serves: 4 servings
Ingredients
- 1 jar vine leaves
- 1 cup rice
- 1 onion, finely chopped
- 1/4 cup pine nuts
- 1/4 cup chopped parsley
- 1/4 cup lemon juice
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Begin by preparing all your ingredients. Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy during cooking.
- In a medium-sized skillet, heat a splash of water or vegetable broth over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant. If using oil, you can use a tablespoon of olive oil instead.
- Add the rinsed rice to the skillet with the onions. Stir well to combine, and cook for an additional 2-3 minutes, allowing the rice to toast slightly and absorb the flavors of the onion.
- Incorporate the pine nuts into the rice mixture, stirring to evenly distribute them. Continue to sauté for another 2 minutes until the pine nuts are lightly toasted.
- Remove the skillet from the heat and add the chopped parsley, lemon juice, salt, and pepper to the rice mixture. Mix everything together until well combined. Allow the filling to cool for a few minutes.
- While the filling cools, prepare the vine leaves. If using jarred vine leaves, rinse them under cold water to remove excess brine and lay them out on a clean surface. If the leaves are stuck together, gently separate them.
- To stuff the vine leaves, take one leaf and place it shiny side down. Spoon about a tablespoon of the rice mixture onto the base of the leaf, near the stem end. Fold the sides of the leaf over the filling and then roll it up tightly from the stem end to the tip, similar to rolling a burrito. Repeat this process with the remaining leaves and filling.
- Once all the vine leaves are stuffed, arrange them seam side down in a large pot. Pack them tightly together to prevent them from unraveling during cooking.
- Pour the vegetable broth over the stuffed vine leaves, ensuring they are just covered. If necessary, add a bit more broth or water. Place a heavy plate on top of the vine leaves to keep them submerged while cooking.
- Cover the pot and bring the broth to a gentle simmer over medium heat. Once simmering, reduce the heat to low and let the stuffed vine leaves cook for about 40 minutes, or until the rice is tender and has absorbed most of the liquid.
- After cooking, remove the pot from heat and let the stuffed vine leaves sit, covered, for an additional 10 minutes. This resting period allows the flavors to meld together.
- Carefully transfer the stuffed vine leaves to a serving platter. Serve warm or at room temperature, drizzled with a bit of extra lemon juice if desired. Enjoy your Vegan Lebanese Stuffed Vine Leaves!
Tips
- Rinse the Rice: Always rinse your rice under cold water until the water runs clear. This step is crucial for achieving fluffy, non-gummy rice in your filling.
- Sautéing the Onions: For added flavor, consider using a splash of vegetable broth instead of water when sautéing the onions. If you prefer a richer taste, a tablespoon of olive oil works wonders too!
- Toasting Pine Nuts: Toast the pine nuts lightly in the skillet to enhance their flavor before adding them to the rice mixture. Keep an eye on them, as they can burn quickly!
- Preparing Vine Leaves: If you’re using jarred vine leaves, rinse them thoroughly to remove excess brine. Lay them flat on a clean surface for easy stuffing.
- Rolling Technique: When rolling the vine leaves, make sure to tuck in the sides snugly to prevent the filling from spilling out during cooking. Think of it like wrapping a burrito!
- Packing the Pot: Arrange the stuffed vine leaves seam side down in the pot and pack them tightly. This helps them hold their shape while they cook.
- Simmering: Keep an eye on the broth level while cooking. If the liquid evaporates too quickly, add a bit more broth or water to ensure the vine leaves don’t dry out.
- Resting Period: Allow the stuffed vine leaves to rest for 10 minutes after cooking. This step allows the flavors to meld beautifully, enhancing the overall taste.
- Serving Suggestion: Serve your stuffed vine leaves warm or at room temperature, and drizzle with a little extra lemon juice for a refreshing kick!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
