Stuffed Vine Leaves

© 2020 Tulia

September 12, 2019 2 min read

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Recipe Type: Appetizer or Main, Vegan, Gluten-Free 
Cuisine: Middle Eastern 

Ingredients:

  • 36 to 40 large vine leaves in brine
  • 4 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 cup short grain rice
  • 1 medium carrot, grated
  • 1 1/4 cup vegetable stock, divided
  • 1 tablespoon Tulia Apple Cinnamon Supersnack
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 tablespoons finely chopped fresh dill
  • Salt and black pepper, to taste
  • Juice of 2 lemons
Sauce
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 11/4 cup plain non-dairy yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • A dash of cumin
  • Salt and pepper to taste
Garnish
  • 1/4 cup toasted pine nuts
  • 2 tablespoons chopped fresh dill

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