A beautifully fresh and flavoursome vegan dish. Definitely one to try!
Bring a medium pot of water to a boil and add the vine leaves to the water.
Let them simmer for 5 minutes then take them out, rinse in cold water, drain and set aside.
In a large saucepan add the olive oil and onion, sauté then add the carrot and mushrooms, herbs and sauté for another 2-3 minutes. Add the quinoa and continue to sauté for another 3-4 minutes. Remove from heat and allow to cool for few minutes (optional).
Begin stuffing the vine leaves by spreading the vine leaf (rough side up) on a chopping board, add about 1 tbsp. of filling to the centre, fold the bottom part on top of the filling, then fold the sides on top of the filling and gently (yet firmly) roll it upwards to seal it.
In a small bowl, combine all the dipping sauce ingredients.
Serve hot or cold with the dipping sauce.
- 6 vine leaves
- 2 tbsp. extra virgin olive oil
- 1 big onion, finely chopped
- 1 carrot, grated
- 5 big mushrooms, chopped small
- 1.5 cups quinoa, cooked
- ? tsp. dry oregano
- ? tsp. dry basil
- ½ tsp. dry thyme
- ½ tsp. dry dill
- 2 tsp. hot paprika
- Sea salt, to taste
- Black pepper, to taste
- Dipping Sauce
- 4 tbsp olive oil
- 4 tbsp salt reduced tomato paste
- 2 tbsp basil finely chopped