Apps & Snacks
1 min read


A heart-healthy reimagining of a classic Middle Eastern staple. Perfect as a snack with pitas or naan bread, and a great choice for gatherings and parties!

Prep time: 20 minutes
Serves: 4


Rice Filling

  • 1 cup (250ml) rice (brown or white)
  • 3 cups (750ml) water
  • 20-30 large grape leaves (see note)
  • 3-4 tbsp. (45-60ml) extra virgin olive oil, plus extra as needed
  • 4 cloves garlic, finely chopped
  • 1/2 cup (125ml) raisins
  • Zest of 1 lemon
  • Salt to taste
  • 1 tbsp. (15ml) fresh flat-leaf parsley


  • Juice of 2 lemons
  • 2 tsp of agave
  • 6 tbsp. of olive oil
  • Garlic
  • 1 1/2 cups of vegetable stock
  • 1/4 cup of flour (to thicken)



1. Combine the rice and water in a saucepan and bring to a boil. Cover the pan, reduce the heat, and let the rice simmer until tender. Then drain and set aside.

2. If using fresh grape leaves, wash them and boil them for about 4 minutes or so. If using marinated leaves, rinse them thoroughly under cold water to remove the brine and saltiness. Set aside.

3. Once the rice has cooked: mix in raisins, lemon, salt, and parsley. For increased flavor, leave overnight.

4. To stuff the leaves, open a leaf and lay it flat, then place 1-2 tsp of rice (depending on the leaf size) on top of it. Fold in the sides and roll it up away from you. Be gentle, as the leaf is fragile. Continue until you have finished stuffing all the leaves. When finished, place them in a casserole dish.


1. Place all the ingredients (except flour) in a small sauce pot and mix with a whisk. Create a paste with the flour using warm water.

2. Heat sauce on high, whisking intermittently. Bring to a rolling boil and then begin slowly whisking in the flour to thicken the sauce.

3. Once mixed, turn the temperature down to medium.

4. Pour warm sauce over the stuffed leaves in the casserole dish.

5. Serve warm immediately or cold after refrigerating.

Recipe adapted from Mouthwatering Vegan.

This recipe was featured at a Fresh Food Friday.