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Last Updated on June 13, 2022
Different Types of Stuffed Grape Leaves
In traditional Lebanese cuisine, there are at least 3 common versions of stuffed grape leaves: a meat and rice stuffed version, a version cooked in a tomato sauce, and this vegan version featured here cooked in a lemony sauce. Stuffed Grape Leaves can be served as an entrée, or it can also be served as a “Mezza” appetizer along with other dishes. It goes well with a side of plain yogurt. Let’s explore Vegan Stuffed Grape Leaves Recipe.
Lebanese Vegan Stuffed Grape Leaves
Vegan Stuffed Grape Leaves
Our vegan stuffed Grape Leaves recipe yields a lemony, hearty and healthy meal. It varies a bit from Greek Dolma and other vegan Middle Eastern stuffed grape leaves variations in that the rolls here are thinner and more tightly rolled. Moreover, the Vegan Stuffed Grape Leaves ingredients include chickpea halves, along with rice and some greens.
FAQs
Are vegetarian dolmas healthy?
Because of their low calorie, fat, and salt content, dolma yalanci are an excellent option for an appetizer or main dish. In fact, their high content of fiber, vitamins, metals and antioxidants ensure the proper functioning of our bodies. So, we can say that it is healthy enough.
Is it safe to eat raw grape leaves?
Fresh leaves can be eaten or used as salad.
Now On to the Recipe of Dolma Rolls – Vegan Stuffed Grape Leaves
Vegan Stuffed Grape Leaves Recipe - Dolma Rolls - Lebanese Warak Enab
This is a succulent vegan stuffed grape leaves recipe that is cooked with a traditional lemony sauce. It's also called dolma rolls or Warak Enab.
4.3 from 6 votes
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Cook Time 50 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Dinner, Hors D'oeuvres
Servings 6
Ingredients
Grape Leaves Stuffing Ingredients
- 90 Grape Leaves green or canned
- 2 tomatoes finely chopped
- 1 bunch Italian parsley finely chopped with stems discarded
- 1 bunch mint green leaves, finely chopped, stems discarded
- 1 bunch green onions finely chopped
- 1/2 cup chickpeas dried, halves
- 1/2 cup rice
- 2 teaspoons salt
Other Ingredients
- 1 onion sliced into thin disks
- 1 tomato sliced into thin disks
- 3/4 cup olive oil
- 1 cup lemon juice
Instructions
Grape Leaves Stuffing Preparation
Discard the stems from the green mint and Italian parsley. Mince them finely. Finely chop the tomatoes and green onions.
In a bowl, mix the minced and chopped veggies and greens along with dried chickpea halves, rice, teaspoon of salt, 1/4 cup of olive oil and 1/4 cup of lemon juice. If you can't find chickpea halves in the store, try using regular dried chickpeas but crack them in half with some pressure ahead of stuffing.
Preparing the Grape Leaves
If using canned grape leaves, discard their container water then soak leaves in clean hot water for 3 to 4 minutes to get rid of preservatives. Rinse again.
If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender. Wash well then boil on low heat for about 40 minutes to soften them.
Once leaves are ready, cut off their stems and stack them on a cutting board, and let's get ready to roll!
Rolling the Grape Leaves
Slice tomatoes and onions into disks, and lay on the bottom of a deep cooking pot to cover its bottom.
Lay a grape leaf flat on a cutting board with the rough side facing upwards.
Add 3/4 teaspoon of stuffing alongside the bottom edge (where the stem was) leaving 1 cm empty on each side.
Roll tightly 1/3rd of the way.
Fold both ends in, then continue the rolling through.
A good roll needs to be tight so that it doesn't break apart during cooking. We like to make medium to small rolls, about 1/2 inch thick and 3 inches long.
Once rolled, pack the grape leaf rolls tightly in the cooking pot in layers. Depending on the pot size, this recipe may yield 2 to 4 layers of rolls.
Cooking the Grape Leaves
Sprinkle 1 teaspoon of salt in the pot, add 3/4th cup of lemon juice, 1/2 cup of olive oil and 2 cups of water.
Roll the pot sideways to let the liquids seep all the way through the bottom. The liquid should top the grape leave rolls. If not, add a bit more lemon juice and water.
Add a small (microwave-safe) ceramic plate on top and press it downwards to keep the leaves tight and in place while cooking.
Cover the pot and cook for a few minutes on high heat until the sauce boils, at which time turn the heat down to simmer and cook for another 35 minutes.
Every 10 mins or so, shake and swing the pot slowly to ensure that the sauce is equally dispersed and isn't stuck on one side.
Serving and Tips
Optional step: once cooked uncover pot and let rest for about half to 1 hour to cool down. During this time the grape leave rolls will absorb more sauce and enhance in flavors.
Once ready to serve, with one gloved hand on the plate inside the pot, empty the sauce from the pot in a separate container and set aside.
Place your serving platter upside down and hold it tightly against the pot. Holding the platter with one hand, and the bottom of the pot with another, turn upside down so the grape leaves fall in place on the serving platter.
Serve with some pita bread and plain yogurt.
Nutrition Facts
Vegan Stuffed Grape Leaves Recipe - Dolma Rolls - Lebanese Warak Enab
Serving Size
15 rolls
Amount per Serving
Calories
392
% Daily Value*
Fat
29
g
45
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
20
g
Sodium
792
mg
34
%
Potassium
462
mg
13
%
Carbohydrates
32
g
11
%
Fiber
8
g
33
%
Sugar
7
g
8
%
Protein
6
g
12
%
Vitamin A
13772
IU
275
%
Vitamin C
44
mg
53
%
Calcium
206
mg
21
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dolma, Stuffed Grape Leaves, Warak Enab
Tried this recipe?Let us know how it was!
21 Responses to Vegan Stuffed Grape Leaves Recipe – Dolma Rolls – Warak Enab
Barbara
This was my first attempt at stuffed grape leaves and I was pretty successful. My preference would be to make them fuller but, since I’ve never made them before, I did my best to follow instructions. I forgot to use the olive oil, which may be why the leaves weren’t as tender as I expected. Regardless, they are full of flavor and quite delicious.Reply
Jocelyn
Hello,
I followed this recipe to the letter and ended up with way too much broth, the onions and tomatoes add moisture. The flavors are amazing, so I will definitely make it again, next time I will not cover the pot. I was searching for a recipe my grandmother used to make with the warak stuffed with rice and bulgur wheat, and I do not remember the details, this is a great recipe.Reply
Edgard
Thank you Jocelyn and glad you enjoyed it despite too much broth.
Reply
Talia
Can these be made ahead? If yes, how long ahead of time can they be prepared and refrigerated? Thank you!!
Reply
Edgard
Hi Talia, yes the rolled grape leaves can be prepared ahead of time. You could roll them, pack them in the cooking pot and place them in the fridge until when ready to cook. We tried 1-2 days and it’s fine but I don’t know how long it can last in this raw condition in the fridge.
Reply
Lori
Which is the best rice to use? I used what I had on hand and they basically fell apart. They didn’t “form.” Plus I followed the recipe to the letter and it didn’t yield nearly enough as the recipe states it would. And too much broth. I’d cut that back a bit in the future. Otherwise, the flavors were tasty and fresh.Reply
Bonnie
This recipe is excellent ! I added a layer of thin slices potatoes along with onions and tomatoes. I highly recommend this recipe.
Reply
Beth Cooper
Hi, another question about the chickpeas – can I used canned ones or are they supposed to be dry? Thanks!
Reply
Edgard
Beth you can use canned chickpeas for the stuffed grape leaves recipe. I’d rinse them with fresh water though to get rid of any preservatives from the canning.
Reply
Beth Cooper
Should I be using canned or dry chickpeas? Looking forward to making these for Greek Easter!
Reply
Mazen
Hi, isn’t 3rd of TEAspoon stuffing very little? Maybe you meant 3rd Tablespoon? ThanksReply
Edgard
Joyce some supermarkets (especially Middle Eastern ones) carry chickpeas that are split in half. If however that’s not available, you can do so at home. Soak regular chickpeas overnight in water, and the following day rinse them then rub them between the palms of your hands and they should split in half.
Reply
Ashraf
I liked food
Reply
maryann
Thank you. I should be making the grape leaves in a few weeks. I will let you know how they turn out.
Reply
maryann
I am half Lebanese and half Italian from Philadelphia. My mother always made stuff cabage and stuff grape leaves. I was looking for a recipe like my mothers. She made graes leaves with meat and rice. She saute the lamb with raw rice and cumin, allspice, salt and pepper. She rolled the mixture in the grape leave. Put hem in a pot to steam with a little water, a lot of garlic and lemon juice. She put a plate inside the pot to put on the grape leaves. The grape leaves were then steamed for about an hour. I am not sure if I have the correct recipe?? I appreciate the comments. I want to cook a Lebanes dinner for my family. My family has been dead for about 20 years an I do not remember much of my young adult life in regards to reci[es.
Reply
Edgard
Hi Maryann thank you for your comment. What you just described is the meat version of the grape leaves and it actually resembles a lot my mom’s version and I believe you’re on the right track. We are thinking about publishing our own recipe soon but I just haven’t had a chance to work on it yet. I hope you enjoy our recipes many of which are very traditional Lebanese.
Reply
Kathy Sahagian
I’m not Lebanese, I’m Armenian but we always made the mixture with raw meat and that would make stuffing and rolling tight easier. Lamb, raw rice onion parsley (a fist full) pinch of mint or a few fresh leaves, garlic and a little tomato juice. cover with a beef broth and tomatoes mixture (or just water I’d you prefer) and upside down plate bring to a boil then turn down to low and cook about an hour
Reply
Kathy Sahagian
Oh and top with yogurt (madzoon)
katysmom
I have made this recipe a few times and it is delicious. But the grapeleaves are really too wet and big. I just wonder if I cut down on the lemon juice and cook more on a simmer if they will come out better. I have made meat grape leaves with my father through the years but some of my family are non meat eaters, so this is a great alternative. Going to try the lentils and carmelized onions for Christmas Eve.
Reply
Edgard
Hi Katysmom – you’re right if you try to reduce the amount of liquids/lemon juice in the pot it may help make the grape leave rolls a bit drier. Also if they’re not cooked enough/simmered enough there would still be a lot of juice left and they’d come out wet.
Reply
cesium62
No! Never, ever cut down on the lemon juice. Not unless you want to end up with Greek Dolmas instead of Lebanese Yubra. The Yubra is supposed to be wet. Use one plate for eating your Yubra, and a second plate for everything else. You are allowed to take the rolls out of the pot and let them drain a bit before serving.
Reply
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