Vegan Mediterranean Stuffed Grape Leaves
Experience the Mediterranean flavor with these vegan stuffed grape leaves, packed with rice, mint, and currants—perfect for appetizers or sides.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bcliving.ca.
Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- String
- Toothpick
- Aluminum foil
- Saucepan
Ingredients
- 250 mL (1 cup) rice, cooked
- 60 mL (¼ cup) green onions, minced
- 125 mL (½ cup) celery, chopped
- 125 mL (½ cup) fresh mint leaves, chopped fine
- 30 mL (2 Tbsp.) extra virgin olive oil
- 10 mL (2 tsp.) white wine vinegar
- 10 mL (2 tsp.) lemon juice
- 80 mL (⅓ cup) currants or golden raisins
- 60 mL (¼ cup) sunflower seeds
- 2 mL (½ tsp.) black pepper
- 15 mL (1 Tbsp.) capers
- 36 toothpicks
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