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.
When you are, all done stuffing, rolling and cooking these stuffed grape leaves, you’ll realize that it was worth it. Stuffed grape leaves the vegan version, of course, is the most popular among people especially in the Middle East and it is lighter in calories too!
The recipe I’m sharing today is used in Lebanon, and I did mention before in many posts that Lebanese have a highly sophisticated taste in food. The list of appetizers from Lebanon alone can make you go, Gaga!
Making Stuffed Grape Leaves.
Let’s start making some mouthwatering treat, but let me mention this first. The stuffed grape leaves need to cool down before transferring it to a serving plate, when hot it is fragile and will break easily.
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