Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vegan lahanodolmades. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Vegan lahanodolmades is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Vegan lahanodolmades is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook vegan lahanodolmades using 14 ingredients and 8 steps. Here is how you can achieve that.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Vegan lahanodolmades:
- Prepare 1 firm head of medium-sized cabbage
- Make ready 350 g medium-grain white rice (3⁄4 of a 500 g packet)
- Make ready 1 bunch spring onions
- Get 1 bunch fresh parsley
- Prepare 1⁄2 bunch fresh dill
- Get 1 dry onion
- Prepare 2-3 cloves garlic
- Get 1⁄2 cup olive oil
- Prepare salt
- Prepare pepper
- Get 1 tsp cumin powder
- Take 1⁄2 cup freshly squeezed lemon juice (1⁄4 for the stuffing and 1⁄4 for the sauce)
- Take 2 tbsp corn starch
- Make ready 1 vegetable stock cube (optionally, to give more flavor to the sauce)
This vegan Greek mezze easily becomes a complete meal when you add a simple side salad or some sautéed greens. 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. Give this classic Greek recipe a try!
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)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.
Prepare the stuffing in a bowlfinely chop the onions, the dry onion, the garlic, the parsley, the dill. Give this classic Greek recipe a try! Dill and mint bring a heavenly fragrance and herbaceous flavour to these juicy, lemony bundles. Lahanodolmades, as the Greeks call these cabbage rolls, are served in Greek mezze platters as a compliment to drinks. These little babies are a super delicious one pot meal.
So that’s going to wrap this up with this special food vegan lahanodolmades recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
