Love dolmades but want to skip the meat? This plant-based version keeps the tender vine leaves, herby rice filling, and authentic taste — no lamb or beef needed.
What Are Dolmades?
Dolmades are classic Greek stuffed vine leaves — tender leaves wrapped around a savory rice filling, often flavored with fresh herbs and plenty of olive oil. Traditionally they can include minced meat, but this vegetarian version is just as satisfying and rooted in Greek fasting traditions.
Ingredients for Vegetarian Dolmades
You’ll need fresh or jarred vine leaves, medium-grain rice, dill, mint, parsley, onions, olive oil, lemon juice, and spices like allspice or cinnamon for extra depth.
LSI Keywords: grape leaves, vegan dolma.
Step-by-Step Rolling Guide
First, rinse and blanch your vine leaves if using fresh ones. Prepare the herby rice filling and spoon a small amount onto each leaf. Roll them up tightly but gently to avoid tearing. Arrange them snugly in a pot, cover with broth or water, weigh them down with a plate, and simmer until tender.
Serving Suggestions & Dips
Serve warm or at room temperature, drizzled with extra virgin olive oil and fresh lemon juice. They pair perfectly with Greek dips like Tzatziki, Melitzanosalata, or Skordalia.
Storage & Make-Ahead Tips
Dolmades keep well in the fridge for up to 4 days and taste even better the next day as the flavors meld. You can also freeze them before cooking — just thaw and steam when ready.
FAQs
Can you freeze dolmades?
Yes — roll them up, freeze on a tray, then store in a freezer bag for up to 3 months. Cook directly from frozen.
What’s the best rice for dolmades?
Medium-grain rice like Arborio or short-grain Greek rice works best — it holds moisture without becoming mushy.
