VEGAN STUFFED GRAPE LEAVES RECIPES

MY OWN FAMOUS STUFFED GRAPE LEAVES RECIPE | ALLRECIPES

My Own Famous Stuffed Grape Leaves Recipe | Allrecipes image

These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.

Provided by Patti Moschonas

Categories Fruit Appetizers

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 9

Ingredients

2 cups uncooked long-grain white rice
1 large onion, chopped
½ cup chopped fresh dill
½ cup chopped fresh mint leaves
2 quarts chicken broth
¾ cup fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil

Steps:

In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

Nutrition Facts : Calories 302.6 calories, CarbohydrateContent 30.9 g, FatContent 18.7 g, FiberContent 0.7 g, ProteinContent 3.6 g, SaturatedFatContent 2.6 g, SodiumContent 573.2 mg, SugarContent 1.2 g

VEGAN MINESTRONE SOUP WITH POTATOES AND KALE | FORKS OVE…

Vegan Minestrone Soup with Potatoes and Kale | Forks Ove… image

Sautéed onion, mushrooms, and garlic infuse the broth of this vegan minestrone with rich, savory flavor, while fork-tender potatoes, kale, and white beans add a satisfying mix of textures.

Provided by FORKSOVERKNIVES.COM

Total Time 30 minutes

Prep Time 20 minutes

Number Of Ingredients 10

Ingredients

1½ lb. russet potatoes, cut into 1-inch pieces
1 onion, finely chopped (1 cup)
1 cup chopped fresh mushrooms
6 cloves garlic, minced
1 teaspoon dried oregano leaves
4 cups vegetable stock
1 bay leaf
3 cups finely chopped kale, stems removed
1 15-oz. can cannellini or other white beans, rinsed and drained (1½ cups)
Sea salt and freshly ground black pepper, to taste

Steps:

Heat a medium saucepan over medium. Add the first five ingredients (through oregano). Cook 10 minutes or until onion and mushrooms are tender, stirring occasionally.
Add vegetable stock and bay leaf. Bring to boiling; reduce heat. Simmer 10 minutes or until potatoes are fork-tender. Stir in kale and beans; cook until kale has wilted. Remove bay leaf. Season with salt and pepper.

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