These vegan grape leaves are truly a work of art, crafted with love and perfected over several years. The recipe is a testament to the celebration of flavors, with sweet, tart, and crunchy elements beautifully intertwined. It’s a delicious and heartfelt “love note” to food enthusiasts everywhere.

Ingredients:

• 2 cups of chopped onion
• 1/3 cup olive oil
• 1/2 cup short-grain rice
• 1/2 cup chopped dill (save the stems)
• 1/2 cup chopped parsley (save the stems)
• 1/2 cup mixed raisins and cranberries (or just one of them)
• 1 tomato, finely chopped
• 1/2 tablespoon tomato paste
• 1/4 cup pine nuts (you can replace them with chopped walnuts)
• 1 teaspoon salt
• 1/4 teaspoon cayenne or Aleppo pepper
• 1/4 teaspoon allspice
• Juice of one fresh lemon
• Grape leaves

Cooking Instructions:

1. In a large skillet, sauté the chopped onions in olive oil over medium heat for about 15 minutes, stirring occasionally.
2. In a separate bowl, combine the chopped tomato and tomato paste with 1/4 cup of water, mixing until the paste becomes smooth. Add this mixture to the skillet with the sautéed onions.
3. Stir the tomato mixture into the onions and add the rest of the ingredients, excluding the lemon. Reduce the flame and cook for an additional 10 minutes. Remove from heat and allow the mixture to cool for about 10 minutes.
4. When you’re ready to roll the grape leaves, add the fresh lemon juice and stir it into the mixture.
5. To assemble the grape leaves, lay them flat with the smooth side facing up. Add approximately 1 tablespoon of the filling in a cigar shape. Roll the leaves as tightly as possible without damaging them.
6. In a heavy-bottomed pan, line the bottom with the saved stems and any grape leaves that were discarded or ripped, as this enhances the flavor. Arrange the rolled grape leaves on top.
7. Place an inverted plate on top of the rolled leaves, preferably a heavy one, to prevent the stuffed grape leaves from unraveling during cooking. Pour cold water into the pan, just enough to cover the stuffed grape leaves.
8. Cover the pan and let it cook for 45 minutes. Allow it to cool in the pan before removing the plate on top, which should take about an hour.

Serving:
Serve these vegan grape leaves cold as a delightful appetizer or snack.

Note:
I personally use a heavy stone lid for my grape leaves, but many traditional recipes suggest using a thoroughly washed piece of rock. The heavier the plate, the better it will keep the grape leaves from opening during cooking. Enjoy!