Vegetarian dolmades are a reminder that some of the most beloved dishes in the world are built slowly, by hand, and meant to be shared. Grape leaves wrapped around rice, herbs, and olive oil speak to patience, tradition, and care. This is food that carries memory passed from one kitchen to another, one generation to the next.
Across the Mediterranean and Middle East, dolmades appear at celebrations, family tables, and everyday meals alike. They’re rarely rushed. Rolling them is often a communal act, where stories are shared while hands work steadily. The result is something delicate yet satisfying, simple yet deeply flavorful.
In the Let’s Veg lifestyle, vegetarian dolmades represent vegetables at their most thoughtful. No imitation, no shortcuts just plants, grains, herbs, and olive oil working together. They show that eating vegetables can be deeply rooted, comforting, and joyful.
Vegetarian Dolmades (Stuffed Grape Leaves)
Ingredients
Method
- In a bowl, combine rice, onion, herbs, olive oil, lemon juice, salt, and pepper.
- Mix well.
- Prepare the Leaves
- Lay a grape leaf shiny side down.
- Trim thick stems if needed.
- Roll the Dolmades
- Place 1 teaspoon filling near the stem end.
- Fold sides inward and roll tightly, like a small cigar.
- Repeat until filling is used.
- Arrange & Cook
- Line the bottom of a pot with a few grape leaves or lemon slices.
- Place dolmades seam-side down, packed snugly in layers.
- Simmer
- Add water or broth until just covered.
- Drizzle with olive oil.
- Cover with a plate to keep rolls in place.
- Simmer gently 40–45 minutes, until rice is tender.
- Cool & Serve
- Let cool slightly.
- Serve warm or chilled with lemon wedges.