You know by now that I am not crazy about vegan dishes, but when I make one I make a killer, and I’ve done that in this vegan version of Stuffed Grape Leaves.
I understand the popularity of this side dish, I mean, who can resist the taste? The combination of ingredients is just perfect and the flavors coming from mint, parsley, tomato, potatoes, lemon, and olive oil just made this dish unique. Making these stuffed Grape leaves couldn’t be easier.
The only step that takes time because you must repeat it is the filling and rolling of the grapes, oh and I should be honest here, there is another step that might make you impatient and it’s waiting for the stuffed grape leaves to cook.
- Use half the leaves in a jar
- 1 ¼ cup Egyptian short grain rice
- ½ cup lemon juice
- ½ cup olive oil
- ⅓ cup mint chopped
- ½ cup parsley chopped
- 1 large tomato peeled and finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper powder
- ½ teaspoon allspice powder