Vegan Yalanji (Stuffed Grape Leaves)
Delight your taste buds with Vegan Yalanji, a plant-based twist on a Middle Eastern classic! These tender stuffed grape leaves are brimming with a vibrant filling of short-grain rice, tomato, fresh herbs like parsley and mint, and a symphony of warm spices including allspice, cumin, and cinnamon. Gently simmered to perfection in a lemony olive oil broth, this dish is as flavorful as it is wholesome. Perfect for mezze platters, snacks, or light meals, Vegan Yalanji is a crowd-pleasing dish served warm or at room temperature and pairs beautifully with fresh lemon wedges. Whether you’re a lover of Mediterranean cuisine or exploring vegan delights, this recipe will transport you to the heart of Middle Eastern culinary tradition.
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Ingredients
- 40 leaves grape leaves (jarred or fresh)
- 1 cup short-grain rice
- 1 large tomato, finely diced
- 1 medium yellow onion, finely diced
- 0.5 cup parsley, finely chopped
- 0.25 cup mint leaves, finely chopped
- 5 tablespoons olive oil
- 0.25 cup lemon juice, freshly squeezed
- 1 tablespoon tomato paste
- 1 teaspoon ground allspice
- 0.5 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 3 cups water
Directions
Step 1
If using jarred grape leaves, rinse them thoroughly with cold water to remove excess brine. If using fresh grape leaves, blanch them in boiling water for 1-2 minutes to soften, then drain and set aside.
Step 2
Rinse the rice in cold water until the water runs clear, then drain completely.
Step 3
In a large mixing bowl, combine the rice, diced tomato, onion, parsley, mint, 3 tablespoons of olive oil, lemon juice, tomato paste, allspice, cumin, cinnamon, 1 teaspoon of salt, and black pepper. Mix well to create the stuffing.
Step 4
To assemble, lay one grape leaf flat on a clean surface with the shiny side facing down and the stem end pointing towards you. Place about 1 to 2 teaspoons of the stuffing near the base of the leaf, then fold the sides over the filling and roll tightly from the stem to the tip, forming a small cylinder. Repeat with the remaining leaves and stuffing.
Step 5
Line the bottom of a large pot with a few grape leaves (to prevent sticking or burning) and arrange the stuffed leaves seam-side down in tight layers.
Step 6
In a small bowl, mix the remaining 2 tablespoons of olive oil, 2 cups of water, and the remaining 0.5 teaspoon of salt. Pour this liquid over the stuffed grape leaves in the pot.
Step 7
Place a heatproof plate or lid smaller than the pot on top of the grape leaves to weigh them down and keep them from unraveling during cooking.
Step 8
Bring the pot to a gentle boil over medium heat, then reduce to low heat. Cover the pot and simmer for 45-60 minutes, or until the grape leaves are tender and the rice is fully cooked. Check occasionally to ensure there is enough water, and add more if needed.
Step 9
Remove from heat and let the Yalanji cool slightly before transferring to a serving platter. Serve warm or at room temperature, garnished with additional lemon wedges if desired.
Nutrition Facts
| Serving size | (1760.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1212.4 |
| Total Fat 76.9g | 0% |
| Saturated Fat 11.7g | 0% |
| Polyunsaturated Fat 6.6g | |
| Cholesterol 0mg | 0% |
| Sodium 4734.2mg | 0% |
| Total Carbohydrate 116.0g | 0% |
| Dietary Fiber 34.5g | 0% |
| Total Sugars 16.2g | |
| Protein 25.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1216.4mg | 0% |
| Iron 23.4mg | 0% |
| Potassium 2799.4mg | 0% |
Source of Calories