Healthy Oil-Free & Meatless Stuffed Grape Leaves

How to make stuffed grape leaves with a healthy oil-free and meatless rice filling.

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While this version is not exactly the traditional Yabrak (stuffed with rice and meat), they’re no different from the irresistible melt-in-your-mouth grape leaves.
Made of mashed/blended lentils instead of ground beef. With tons of flavours from the spices, pomegranate molasses, tomato and mint mixture.

Here’s the real twist:
Not only are these grape leaves stuffed with plant based ingredients, this vegan take is also made without added oils!
[I know..replacing meat needs to have some sort of fat to make the filling juicy and tender. Feel free to add some oil if you want, but this works fine]

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Vegan Stuffed Grape Leaves Recipe👇🏼
Makes 25 grape leaves

𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒⁣
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𝐅𝐨𝐫 𝐭𝐡𝐞 𝐟𝐢𝐥𝐥𝐢𝐧𝐠:⁣
1/4 cup *uncooked* green lentils (about 3/4 cup cooked)⁣
1/2 cup short grain rice, rinsed⁣
1 small onion⁣
2 garlic cloves⁣
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𝐅𝐨𝐫 𝐭𝐡𝐞 𝐬𝐚𝐮𝐜𝐞:⁣
1 tsp seven spice⁣
1/2 tsp salt⁣
1/2 tsp black pepper⁣
1/2 tsp dried mint⁣
1 tbsp tomato paste (or 2 roma tomatoes, cooked down with spices)⁣
2 tbsp pomegranate molasses ⁣
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𝐅𝐨𝐫 𝐭𝐡𝐞 𝐩𝐨𝐭:⁣
25 grape leaves, rinsed – from a jar⁣
2 roma tomatoes, cut into 1/4 inch slices⁣
3 tbsp tomato paste + 2 cups water (or 3 roma tomatoes, cooked down with spices)⁣
2 tbsp pomegranate molasses⁣
Vegetable broth or water to cover the pot⁣
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𝐈𝐍𝐒𝐓𝐑𝐔𝐂𝐓𝐈𝐎𝐍𝐒⁣
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𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧:⁣
(1) Rinse the lentils and rice – separately – under cold water until it runs clear. ⁣
(2) Boil the lentils in a pot with water until soft enough to bite – 10 to 15 minutes. Drain all water and set aside.⁣
(3) Snip off the strings of each grape leaf. Rinse under water to remove brine from jar. Stack on a plate, soft side down.⁣
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𝐌𝐚𝐤𝐢𝐧𝐠 𝐭𝐡𝐞 𝐟𝐢𝐥𝐥𝐢𝐧𝐠:⁣
(1) Into a food processor – or high speed blender – pulse and blend the onions and garlic until chopped finely. Add the drained lentils and blend again – leave some for texture. ⁣
(2) Remove the blades then add in the rinsed rice, spices, mint, tomato paste, and pomegranate molasses.⁣
(3) Mix to combine with a spatula/by hand. Empty to a bowl for later.⁣
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𝐒𝐭𝐮𝐟𝐟𝐢𝐧𝐠 𝐭𝐡𝐞 𝐠𝐫𝐚𝐩𝐞 𝐥𝐞𝐚𝐯𝐞𝐬:⁣
(1) Place each grape leaf on a flat surface – soft side down.⁣
(2) Add a heaping teaspoon of the filling to the centre.⁣
(3) Fold over the bottom, tuck in the sides, then roll them up.⁣
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𝐋𝐚𝐲𝐞𝐫𝐢𝐧𝐠 𝐭𝐡𝐞 𝐩𝐨𝐭:⁣
(1) Add the tomato slices to the bottom of a pot. Layer the stuffed grape leaves on top, packing tightly.⁣
(2) Mix the tomato paste with water – or cook down tomatoes with spices, see notes. Add on top of the grape leaves. ⁣
(3) Drizzle the pomegranate molasses. Add more water or broth to cover the top of the grape leaves.⁣
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𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐭𝐡𝐞 𝐠𝐫𝐚𝐩𝐞 𝐥𝐞𝐚𝐯𝐞𝐬:⁣
(1) Place a heavy heat-proof plate on top of the grape leaves. Gently push down to secure everything in place.⁣
(2) Bring the pot to a simmer over medium heat. Remove the plate. Turn heat down to low. ⁣
(3) Cook for 1 1/2 to 2 hours, until most liquid is absorbed and grape leaves are fork-tender. Place a serving plate on top of the pot, and carefully flip. Squeeze fresh lemon juice when ready to serve.⁣
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𝐍𝐨𝐭𝐞𝐬:⁣
(1) If tomato paste is not available, cook down tomatoes in a saucepan over medium-low heat, adding splashing of water/broth – with similar spices.⁣
(2) Check on the pot halfway through cooking time. Add more water or broth if needed to avoid liquid from evaporating too quickly.⁣
(3) This recipe is made with no added oils to the filling. If you like, add some olive oil for added fat and rich taste.⁣

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