Imagine a dish that transports you straight to the vibrant streets of Lebanon, bursting with flavor, nutrition, and pure plant-based magic! These vegan stuffed grape leaves or bell peppers are not just a meal – they're an experience that combines centuries-old culinary traditions with modern, health-conscious cooking. Prepare to be amazed by a recipe that proves plant-based cuisine can be incredibly delicious, satisfying, and packed with rich, complex flavors that will make your mouth water and your body thank you.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Lebanese
Serves: 6 servings
Ingredients
- 1 cup rice
- 1/2 cup lentils
- 1 onion, chopped
- 2 tomatoes, diced
- 1/4 cup pine nuts
- 1 tsp allspice
- Salt and pepper to taste
- Grape leaves or bell peppers for stuffing
Instructions
- Begin by preparing your ingredients. Rinse the rice and lentils under cold water until the water runs clear. This helps remove excess starch and any impurities.
- In a medium saucepan, combine the rinsed lentils with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the diced tomatoes to the skillet and cook for an additional 5 minutes, stirring occasionally, until the tomatoes soften.
- Stir in the cooked lentils, rinsed rice, pine nuts, allspice, salt, and pepper. Mix well to combine all the ingredients. Cook for another 5 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool slightly.
- If using grape leaves, carefully rinse them under cold water and remove any stems. If using bell peppers, cut the tops off and remove the seeds and membranes.
- Preheat your oven to 350°F (175°C). Prepare a baking dish by lightly greasing it with olive oil.
- To stuff grape leaves, place a leaf on a flat surface with the stem end facing you. Place about a tablespoon of the filling near the stem end, fold the sides over the filling, and roll it up tightly. Repeat with the remaining leaves and filling.
- If using bell peppers, fill each pepper with the lentil and rice mixture, packing it gently but not too tightly. Place the stuffed peppers upright in the prepared baking dish.
- Once all the grape leaves or bell peppers are stuffed, cover the dish with aluminum foil. This helps to steam the food and keeps it moist while baking.
- Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes, allowing the tops to brown slightly.
- Once done, remove from the oven and let cool for a few minutes before serving. These vegan Lebanese stuffed foods can be enjoyed warm or at room temperature, and they pair wonderfully with a side of tahini sauce or a fresh salad.
Tips
- Ingredient Preparation is Key: Always rinse your rice and lentils thoroughly to remove excess starch and ensure a perfect texture.
- Mastering the Stuffing Technique: When rolling grape leaves, don't overfill – a tablespoon of filling is perfect. Roll tightly but gently to prevent splitting during cooking.
- Flavor Enhancement Tricks: - Toast your pine nuts lightly before adding to intensify their nutty flavor - Use fresh spices for the most vibrant taste - Let the filling cool slightly before stuffing to make handling easier
- Moisture Management: Covering the dish with foil during initial baking helps keep the stuffed items moist and tender.
- Serving Suggestions: - Serve with a side of cool tahini sauce - Garnish with fresh herbs like parsley or mint - Pair with a crisp Mediterranean salad for a complete meal Pro Tip: These stuffed delights taste even better the next day, so don't hesitate to make them in advance!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
