Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, vegan lahanodolmades. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Prepare the stuffing in a bowlfinely chop the onions, the dry onion, the garlic, the parsley, the dill. Peel the leaves carefully off the cabbage. Dill and mint bring a heavenly fragrance and herbaceous flavour to these juicy, lemony bundles. Lahanodolmades, as the Greeks call these cabbage rolls, are served in Greek mezze platters as a compliment to drinks.
Vegan lahanodolmades is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Vegan lahanodolmades is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook vegan lahanodolmades using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Vegan lahanodolmades:
- Get 1 firm head of medium-sized cabbage
- Get 350 g medium-grain white rice (3/4 of a 500 g packet)
- Make ready 1 bunch spring onions
- Get 1 bunch fresh parsley
- Prepare 1/2 bunch fresh dill
- Prepare 1 dry onion
- Make ready 2-3 cloves garlic
- Prepare 1/2 cup olive oil
- Make ready salt
- Prepare pepper
- Get 1 tsp cumin powder
- Make ready 1/2 cup freshly squeezed lemon juice (1/4 for the stuffing and 1/4 for the sauce)
- Take 2 tbsp corn starch
- Get 1 vegetable stock cube (optionally, to give more flavor to the sauce)
Dill and mint bring a heavenly fragrance and herbaceous flavour to these juicy, lemony bundles. Lahanodolmades, as the Greeks call these cabbage rolls, are served in Greek mezze platters as a compliment to drinks. These little babies are a super delicious one pot meal. They taste even better the next day, and are great for lunch.
Instructions to make Vegan lahanodolmades:
- Boil the cabbage for 10' after removing as much as you can from the hard part of its stem. You can also enrich the taste with extra vegetables (1-2 carrots, celeriac). Let it cool and keep the stock.
- Prepare the stuffing in a bowlfinely chop the onions, the dry onion, the garlic, the parsley, the dill. Add rice, salt, pepper, cumin powder, 1/4 cup of the lemon juice, the olive oil and mix.
- Peel the leaves carefully off the cabbage. Any thick pieces or other vegetables that you have cooked with the cabbage, add to the bottom of the pot you are going to use.
- Prepare the lahanodolmades folding and rolling them like dolmadakia or bourekakia.
- Fill your pot. Add the /4 of the stock that you have boiled the cabbage in. If necessary, add more water. They should be covered. Press down and cover with a plate and simmer for about an hour.
- SauceBoil the stock that you have kept and add some water if necessary. For this quantity you will need about 2 cups stock. Add to the taste by using a vegetable stock cube.
- Combine the lemon juice with the corn starch (1 tbsp for each cup of stock) and add to the boiling stock, stirring at the same time.
- Serve the lahanodolmades in a platter, with the lemon sauce poured on top. Sprinkle with finely chopped parsley and freshly ground pepper.
These little babies are a super delicious one pot meal. They taste even better the next day, and are great for lunch. The Best Vegetarian Dolmades Recipes on Yummly Stuffed Cabbage Leaves, Or Lahanodolmades, Or Λαχανοντολμάδες, Dolmades, Dolmades (stuffed Grape Leaves). These Greek Cabbage Rolls are classic comfort food that transports me back to my childhood. This vegan Greek mezze easily becomes a complete.
So that is going to wrap it up with this exceptional food vegan lahanodolmades recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
