Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, vegan lahanodolmades. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Vegan lahanodolmades is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Vegan lahanodolmades is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have vegan lahanodolmades using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Vegan lahanodolmades:
- Make ready 1 firm head of medium-sized cabbage
- Take 350 g medium-grain white rice (3/4 of a 500 g packet)
- Make ready 1 bunch spring onions
- Make ready 1 bunch fresh parsley
- Make ready 1/2 bunch fresh dill
- Prepare 1 dry onion
- Get 2-3 cloves garlic
- Take 1/2 cup olive oil
- Make ready salt
- Prepare pepper
- Make ready 1 tsp cumin powder
- Get 1/2 cup freshly squeezed lemon juice (1/4 for the stuffing and 1/4 for the sauce)
- Prepare 2 tbsp corn starch
- Prepare 1 vegetable stock cube (optionally, to give more flavor to the sauce)
Steps 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.
So that is going to wrap it up for this exceptional food vegan lahanodolmades recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
