Vegetarian Stuffed Grape Leaves Recipes

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Vietnamese Stuffed Grape Leaves (Tau Hu Cuon La Nho) Recipe

This recipe is the result of one of my many experiments. The plants in our garden are starting to sprout beautifully. We have a small grape vine, so I used the leaves as wrappers for some Vietnamese vegetarian appetizers called tàu hũ cuốn lá nho (grape leaf wrapped tofu).

If you want to make the dish truly authentic, you should use betel leaves, but I find this version served on occasion. Betel leaves have a peppery, slightly bitter taste and I think the grape leaves taste a lot milder. The choice of the filling is really up to you. I filled them with bean thread noodles, fried jicama, shiitake mushrooms, fried tofu and fresh soy bean paste (packed with protein).

Either way, they make the perfect snack or appetizers. They're healthy, tasty and packed with good nutrition.


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Dolmades (Stuffed Grape Leaves Recipe) Recipe

Dolmades, also known as dolmas, are stuffed grape leaves. They're typically filled with round-grained rice, but for more flavor I added diced roasted bell peppers and tomato paste. You could also use grilled eggplant, zucchini, mushrooms or even tomatoes if they're in season.

Like many rolled dishes (eggplant rollatini, egg rolls, sushi), making dolmades is quite labor intensive, so get some help to go through the process. I served them as appetizers with my fusion raita dipping sauce on the side. If you're planning a party, this dish can be prepared two days in advance, stored in the refrigerator and served at room temperature.

sushi rice recipe with picture


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