Name: Vegan Dolmas (Stuffed Grape Leaves)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Mediterranean
Ingredients: 1 jar (16 oz) grape leaves in brine, drained and rinsed; 1 cup long-grain rice (uncooked); 1 medium onion, finely chopped; 1/4 cup pine nuts; 1/4 cup currants or raisins; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1/4 cup fresh dill, chopped; 1/4 cup olive oil (plus more for drizzling); Juice of 2 lemons (plus more for serving); Salt and pepper, to taste; 2 cups water or vegetable broth

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Tender vine leaves wrapped around aromatic herbed rice create a timeless Middle-Eastern and Mediterranean mezze. These vegan dolmas balance bright lemon, fruity olive oil, and fresh herbs, delivering satisfying flavour in every bite.

Why You’ll Love This Recipe

Completely plant-based yet hearty and filling.
Make-ahead friendly; flavours deepen as they rest.
Delicious served warm, at room temperature, or chilled—ideal for entertaining.
Naturally dairy-free and easily gluten-free.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Grape leaves in brine (or fresh leaves, blanched)
Short-grain white rice (or medium-grain)
Onion, finely diced
Fresh herbs: parsley, dill, mint
Extra-virgin olive oil
Fresh lemon juice and zest
Garlic, minced
Salt and freshly ground black pepper
Optional: pine nuts or chopped walnuts for added texture

directions

Prepare the grape leaves Rinse jarred leaves thoroughly to remove excess brine. If using fresh leaves, blanch them in simmering water for 1–2 minutes until pliable; drain and pat dry.
Make the filling Combine uncooked rice, onion, parsley, dill, mint, olive oil, lemon zest, lemon juice, garlic, salt, and pepper. Stir in pine nuts or walnuts, if using.
Stuff and roll Place a leaf vein-side up. Add 1 teaspoon of filling near the base, fold in the sides, and roll tightly toward the tip. Repeat with remaining leaves and filling.
Layer in the cooking vessel Line the bottom of a heavy saucepan with a few unused or torn leaves. Arrange the dolmas seam-side down in snug layers.
Add cooking liquid Pour in just enough water (or mild vegetable broth) to cover the rolls. Drizzle with a little extra olive oil and additional lemon juice.
Weight and simmer Place a heat-proof plate on top to keep rolls submerged. Bring to a gentle simmer, then cover and cook on very low heat for about 90 minutes, or until the rice is tender.
Rest Remove from heat and allow the dolmas to sit, covered, for 20-30 minutes. Serve warm or chill completely for a cold mezze platter.

Servings and timing

Yield: approximately 60 bite-sized dolmas (serves 6–8 as an appetiser or 4–5 as a light main).
Active preparation: ~1 hour 30 minutes.
Cooking time: ~1 hour 30 minutes.
Resting: 20–30 minutes.
Total time: about 3 hours 20 minutes.

Variations

Rice-and-lentil filling: replace one-third of the rice with cooked green or brown lentils for added protein.
Tomato accent: incorporate finely diced tomatoes into the filling for juiciness and subtle sweetness.
Spiced version: add a pinch of ground allspice, cinnamon, or cumin for deeper warmth.
Oven-baked method: arrange dolmas in a covered baking dish, add cooking liquid, and bake at 175 °C / 350 °F for about 1 hour.

storage/reheating

Refrigeration: keep cooled dolmas in an airtight container for up to 5 days.
Freezing: freeze in a single layer, then transfer to freezer bags for up to 3 months; thaw overnight in the refrigerator.
Reheating: steam gently or warm in a covered pot with a splash of broth; avoid microwaving to prevent the leaves from becoming overly soft.

FAQs

What type of grape leaves are best?

Jarred leaves in light brine offer convenience and consistent size; fresh leaves impart a more delicate flavour but must be blanched briefly.

Must the rice be pre-cooked?

No. Using uncooked rice allows it to absorb the seasoned liquid during cooking, yielding well-seasoned, cohesive filling.

Can I use long-grain rice?

Long-grain varieties are serviceable, yet short- or medium-grain rice adheres better and provides the classic tender texture.

How do I keep dolmas from unrolling?

Roll snugly, place seam-side down, and weigh the dolmas with a plate during cooking to prevent movement.

Why line the pot with extra leaves?

A leaf layer prevents sticking and scorching, and any sacrificial leaves add flavour to the cooking liquid.

How much filling should each leaf contain?

Use about 1 teaspoon for small leaves and up to 2 teaspoons for larger leaves; overfilling risks tearing and bursting.

Can I cook dolmas in advance?

Yes. They improve after resting; prepare up to two days ahead, refrigerate, and serve chilled or gently rewarmed.

Are dolmas served hot or cold?

Traditionally they are enjoyed at room temperature or chilled, yet they remain delicious when served warm.

Is this recipe gluten-free?

Provided the rice and seasonings are certified gluten-free, the dish contains no gluten ingredients.

How can I add extra protein?

Include cooked lentils or finely chopped mushrooms, or serve the dolmas alongside hummus, tahini, or a bean-based salad.

Conclusion

Vegan dolmas transform simple pantry staples into elegant, aromatic parcels worthy of any mezze spread. While rolling each leaf demands patience, the reward is a dish that stores well, travels easily, and delivers vibrant Mediterranean flavours in every serving. Enjoy these grape-leaf rolls as a light main course, party appetiser, or nutritious snack throughout the week.