Vegan Sarma (Stuffed Grape Leaves)

Ingredients (makes about 35-40 rolls)

Grape leaves

• Jarred grape leaves, about 40 leaves→ Rinse very well with warm water to remove excess salt

  
  

Filling

• 30 ml lemon flavored rapeseed oil (or olive oil)

• 200 g onion, peeled and finely chopped

• 1tbsp Turkish mild pepper paste

• 2 g salt

  (To mixing in later)

• ½ cup dried soy granules (no soaking needed)

• ½ cup water

• 1 cup bulgur, rinsed

• 1 tbsp dried black currants

• ½ tsp ground black pepper

• 1 tsp allspice

• 1 tsp cinnamon

• 2 tsp sumac

• 1 tsp chili flakes

• 15 g parsley, finely chopped (about 2 tbsp)

• 2 tsp dried mint

For cooking

• 15 g olive oil (to coat the pan)

• 350 ml water

• 6 slices of lemon

• 15 g olive oil (to finish)

Instructions

Step 1: Prepare the base

Heat the lemon oil in a pan over medium heat.Add the chopped onions and cook until soft .Add the Turkish mild pepper paste and stir well.

Step 2: Make the filling

Lower the heat and add the salt, dried soy granules, water, and rinsed bulgur.Mix gently, then add the black currants, black pepper, allspice, cinnamon, sumac, and chili flakes.Stir just to combine, then remove from heat.Fold in the chopped parsley and dried mint. Let the mixture cool slightly.

Step 3: Rolling the sarma

Place a grape leaf shiny side down and vein side facing up.

Place 1.5 tablespoon of filling in a log shape in the center of the leaf.Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly upward to form a neat roll.

Step 4: Cooking

Lightly coat the bottom of a wide pot with olive oil.Arrange the rolled sarma tightly in the pot, seam-side down. Place lemon slices on top and pour in the water.

Cover the sarma with a heatproof weight, such as a small plate or dish, to prevent them from unrolling during cooking.

(I placed a silicon mat just in case but it's optional)

Cover the pan with a lid and simmer gently for 45 minutes.

Turn off the heat and let rest for 15 minutes, then brush with the remaining 15 g of olive oil.

Serving suggestion

Sarma tastes best when allowed to settle overnight and served the next day.

This filling is very versatile.

so you can use it in several other dishes with great results.

Here are some good options 👇

1. Stuffed Vegetables (Dolma)

Use the same filling to stuff:

• Bell peppers

• Zucchini

• Tomatoes

• Eggplants

• Onions (whole stuffed onions work beautifully)

  and bake them.

2. Stuffed Cabbage Leaves

Swap grape leaves for blanched cabbage leaves.

3. Stuffed Börek

Use the filling as:

• A börek filling (with yufka or phyllo)

  
  

4. Stuffed Mushrooms

Large mushrooms work well:

• Pre-bake the mushrooms

• Fill and bake again until tender