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–+ servings
Mushroom Dolmas in Grape Vine Leaves Vegetarian

Vegetarian Mushroom Dolmas (Stuffed Grape Leaves)

These vegan mushroom dolmas are a plant-based take on the traditional Greek stuffed grape leaves. Earthy Portobello mushrooms give the filling a rich, meaty texture, simmered with brown rice and warm spices for about 1 hour 40 minutes.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Choose Serving Size 30 mushroom dolmas

Ingredients 

  • 40 grape leaves
  • 1 cup brown rice soaked in water for 1 hour
  • 800 g mushrooms I used Portobellos
  • 1 onion
  • ½ cup parsley chopped
  • ½ tsp paprika powder
  • sea salt to taste
  • ground pepper to taste
  • 1 tsp dry thyme
  • 3 bay leaves
  • ½ tsp ground coriander
  • ¼ tsp ginger powder
  • 2 Tbsps olive oil
  • ½ cup tomato paste

Instructions

For the filling:

  • Grind the mushrooms and onion in your food grinder, then set aside. You can use a food processor if you don't have a food grinder.
  • Heat the oil in a large saucepan over medium heat.
  • Add the mushroom and onion paste to the saucepan and saute for 10 minutes.
  • Add the drained rice along with an additional 1 cup of water. Stir and let the mixture boil for 10 minutes, or until almost all the excess liquid is absorbed. It doesn't need to be fully cooked, it just has to absorb the excess water. Add the spices.
  • Remove from heat and stir in the chopped parsley. Let it cool for 10 minutes.

For the wrappers and assembly:

  • Separate the grape leaves and roll them up, adding about 1 tablespoon of filling to each one.
  • If you're new to rolling stuffed leaves, follow the same technique used for vegan cabbage rolls.
  • Take a large pot and line the bottom with some grape leaves.
  • Place the assembled rolls in the pot on top of the grape leaves. Arrange them around the pot until it is full.
  • Add the bay leaves.
  • Cover with the remaining grape leaves.
  • Add water until all the rolls are covered.
  • Place in the oven at 392F (200C) for 1 hour. Check every 20 minutes and add more water if necessary. About 15 minutes before they're ready, add the tomato paste and finish cooking.

Notes

Serve warm or at room temperature with a squeeze of lemon. Store leftovers in an airtight container in the fridge for up to 4 days; they taste even better the next day once the flavors have melded.