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Vegetarian Stuffed Vine Leaves













































(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

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Vegetarian Stuffed Vine Leaves


Parve, Vegetarian, Dairy Free, Naturally Gluten Free

microwave/conventional cookery
Serve as a 12 starter or 6 as a main dish


This is a naturally gluten free recipe and is a variation on my meat stuffed vine leaves. You can choose either a lemon and herb dressing sauce or a tomato sauce.

30 large vine leaves
375g (12 oz) raisins
125g (4oz) almonds or pine nuts
250g (8oz) rice
125g (4oz) onion
125g (4oz) apricots
1 tsp cumin
1 tsp coriander

Sauce
Good handful of freshly chopped parsley & thyme
150ml (5fl oz) tomato passata
3 tbsp oil
Juice of a lemon
Good pinch of salt and several grinds of black pepper

Or you may chose to use

6 tbsp oil
And the Juice of 2 lemons with
Good handful of freshly chopped parsley & thyme
Good pinch of salt and several grinds of black pepper

Separately chop the nuts, onion, and fruit. Cook the rice in twice its volume of water with the spices and the fruit until all the liquid is absorbed. Add the nuts plus the herbs and season to taste.

Roll a small amount in each vine leaf -place filling at stem end, fold over the sides towards the centre and roll towards the point (this is very calming when you get the knack). Place folded side down in a dish. Mix the passata, oil and lemon (or the oil, lemon and herbs) and pour over the leaves.

Cover the dish and cook the vine leaves in a pre-heated medium oven for 20 minutes 160ºC Fan, 175ºC. 350ºF, Gas Mark 4, Moderate oven or microwave on high power for about 5 minutes.

This last stage in the cooking is to soften the vine leaves and make the sauce because as you will have gathered above, all the stuffing mix in this is cooked before you actually place it in the vine leaves.