There are many variations for meatless vine wraps. These small appetizing bites can be made any time throughout the year. It doesn't matter the season, meatless vine wraps are always delicious.
Here we will offer you 2 variations for stuffing.
Vine wraps with leeks and rice
Preparation: Cut the leeks and onions finely, place them in an inappropriate container on the stove to stew. After a few minutes, add the carrots. Once they soften, it's time for the rice. If you feel that it is not enough, you can add more - it depends on how many vine leaves you want to stuff. Clean and wash the rice and place it with the rest of the ingredients in the pot.
Stir well and let it fry for a bit. Once it cooks, add 1-2 tsp of paprika and stir. Pour in 1 cup of water, as well as the finely diced dill. Finally, salt and put in spearmint.
If desired, add in a handful of finely chopped walnuts. Remove from the stove and once the mixture cools, begin to wrap up the vine leaves. Arrange in an appropriate pot, pour in water, place a plate on top of the wraps and boil on low heat.
The next proposal is uniquely interesting, since it contains lentils - before appearing skeptical, make them at least once - you will be convinced that they are good. Stew a small onion head with a few cloves of garlic, and put the cleaned and washed red lentils in with them - around 3 1/3 tbsp (50 g).
Add in the same amount of rice. Fry for a few minutes, season with paprika and salt and pour in about 1 cup of hot water. Once the lentils and rice are boiled, add spearmint, roasted and chopped almonds and about 1/2 tsp of lemon zest.
Using this stuffing, fill the vine leaves and arrange them in a pot, place a plate on top as a weight once again, then pour in water (or vegetable broth). Boil for about 40 min.