Name: Vegan Stuffed Swiss Chard and Wine Leaves (or Cabbage Leaves)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 20 to 25 Swiss chard and/or wine leaves; ½ cup short-grain white rice, soaked in water and drained; 3 large ripe tomatoes, finely chopped; 1 large bunch flat-leaf parsley, finely chopped; A handful of fresh mint leaves, finely chopped; 3 spring onions plus 1 regular onion, finely chopped; Juice of 1 lemon (or more, to taste); 1 tsp each allspice and black pepper; 1 or 2 potatoes and 1 large tomato, sliced into rounds; 3 to 4 tbsp olive oil, plus extra for drizzling; Salt, to taste; pinch of chili powder (optional); Note: If tomatoes are not ripe, add 1 tbsp tomato paste.; Note: If chard leaves are too large, cut in half.

"Discover the vibrant flavors of Lebanese cuisine with these vegan stuffed Swiss chard and grape leaves. The zesty rice filling, packed with fresh herbs, tomatoes, and spices, mimics tabbouleh and is wrapped in tender blanched leaves. Simmered to perfection, they're ideal for mezze or a light meal."

Method 4 Steps

1

Prepare the stuffing: Combine all ingredients except the leaves in a bowl and season to taste, achieving a balance of saltiness, acidity, and spiciness.
2

Flatten each leaf shiny side down on a board and place 2 to 3 tsp of filling (without liquid) on the upper side. Roll tightly once, fold in the sides, and continue rolling cigar-style to the end. Note: Rice expands when cooked.
3

Arrange the stuffed leaves in rows in a pot over the potato and tomato slices. Strain the liquid from the stuffing over the rolls, drizzle with olive oil, and top with an inverted plate to weigh them down. The liquid should just cover the leaves; add water if needed. Cook over low heat for about 1 hour, until most liquid has evaporated.
4

Serve cold or at room temperature.

Vegan Stuffed Swiss Chard and Wine Leaves (or Cabbage Leaves)

🥗 Ingredients (13 items)

Method 4 Steps

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