Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegan lahanodolmades. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Vegan lahanodolmades is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Vegan lahanodolmades is something that I have loved my whole life.
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To get started with this recipe, we must first prepare a few components. You can have vegan lahanodolmades using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Vegan lahanodolmades:
- Take 1 firm head of medium-sized cabbage
- Prepare 350 g medium-grain white rice (3/4 of a 500 g packet)
- Get 1 bunch spring onions
- Take 1 bunch fresh parsley
- Make ready 1/2 bunch fresh dill
- Take 1 dry onion
- Take 2-3 cloves garlic
- Get 1/2 cup olive oil
- Get salt
- Get pepper
- Take 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
- Take 1 vegetable stock cube (optionally, to give more flavor to the sauce)
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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.
The perfect vegetarian dish that can easily be converted into a meat dish with the addition of. Lahanodolmades me avgolemono is a rustic Fall / Winter Greek dish with cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce. Lebanese Vegan Stuffed Grape Leaves - Easy, Delicious, Vegetarian/Vegan! Give this classic Greek recipe a try! Dill and mint bring a heavenly fragrance and herbaceous flavour to these juicy, lemony bundles.
So that’s going to wrap this up for this exceptional food vegan lahanodolmades recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
