Soy-Free Yalanji (Stuffed Grape Leaves)
Delight your taste buds with these irresistible Soy-Free Yalanji, a plant-based twist on the classic stuffed grape leaves, perfect for vegan and gluten-free diets! This Mediterranean-inspired recipe combines tender grape leaves filled with a zesty mixture of short-grain rice, juicy tomatoes, fresh parsley, and mint, all enhanced with a vibrant blend of lemon juice, olive oil, and warm spices like allspice. Wrapped tightly and simmered to tender perfection, each bite offers a burst of fresh, tangy flavor. Whether served as a light appetizer, side dish, or part of a mezze spread, these Yalanji are as healthy as they are satisfying. Ready in under 2.5 hours, this recipe uses wholesome, accessible ingredients to recreate a timeless dish that's perfect for any table. Serve them warm or at room temperature, garnished with lemon slices for a citrusy finish!
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Ingredients
- 50 leaves grape leaves
- 1.5 cups short-grain rice
- 2 medium tomato
- 1 medium onion
- 0.5 cups parsley leaves
- 0.25 cups fresh mint leaves
- 0.5 cups lemon juice
- 0.3 cups olive oil
- 1.5 teaspoons salt
- 1 teaspoons black pepper
- 0.5 teaspoons ground allspice
- 3 cups water
- 3 cloves garlic
- 1 whole lemon extra lemon slices
Directions
Step 1
If using jarred grape leaves, rinse them thoroughly under cold water to remove excess brine. Set them aside in a colander to drain.
Step 2
Rinse the short-grain rice under cold water until the water runs clear. Drain the rice well and place it in a large mixing bowl.
Step 3
Finely chop the tomato, onion, parsley leaves, and fresh mint leaves. Add them to the mixing bowl with the rice.
Step 4
Add the lemon juice, olive oil, salt, black pepper, and ground allspice to the rice mixture. Mix well until everything is combined.
Step 5
Place one grape leaf on a clean work surface, shiny side down. Cut off the tough stem at the base of the leaf if necessary.
Step 6
Using a tablespoon, place a small portion of the rice mixture (about 1-2 teaspoons) near the base of the leaf. Fold the sides of the leaf over the filling, then roll the leaf tightly into a small cylinder. Repeat with the remaining leaves and filling.
Step 7
In a large, deep pot, line the bottom with a few leftover grape leaves to prevent sticking. Arrange the stuffed grape leaves seam-side down in tight, circular layers.
Step 8
Peel and slice the garlic cloves, then scatter them over the stuffed grape leaves. Add slices of one whole lemon on top for extra flavor.
Step 9
Pour 3 cups of water over the stuffed grape leaves, ensuring they are just covered with liquid. Place a heatproof plate on top of the leaves to prevent them from unrolling during cooking.
Step 10
Cover the pot with a tight-fitting lid and bring it to a gentle boil over medium-high heat. Lower the heat to medium-low and simmer for 90 minutes, or until the grape leaves are tender and the filling is fully cooked.
Step 11
Remove the pot from heat and allow the stuffed grape leaves to cool slightly before transferring them to a serving platter. Serve warm or at room temperature, garnished with extra lemon slices if desired.
Nutrition Facts
| Serving size | (2000.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1372.1 |
| Total Fat 72.5g | 0% |
| Saturated Fat 11.5g | 0% |
| Polyunsaturated Fat 6.6g | |
| Cholesterol 0mg | 0% |
| Sodium 6011.5mg | 0% |
| Total Carbohydrate 172.7g | 0% |
| Dietary Fiber 24.5g | 0% |
| Total Sugars 39.6g | |
| Protein 24.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 818.9mg | 0% |
| Iron 22.5mg | 0% |
| Potassium 2364.2mg | 0% |
Source of Calories