This is my Vegan Dolma stuffed with tofu. Calling on all the vegans to let me know what they think of this dish. In my opinion it not only tastes really good but it’s nice looking too, full of goodness from the veg, and also full of protein. It has a lovely nuttiness from the almond milk, and the Dijon mustard and lime is a heavenly and beautiful combination. This vegan dolma should appeal to everyone, I hope.
Traditionally, ‘Dolma’ can refer to anything stuffed, including potatoes and veg (often in North Africa) and of course it refers to stuffed vine leaves in Greece.
Although I am not a vegan nor a vegetarian, I really love almond and coconut milk. I also like cooking with tofu. I cook lots with this beautiful milk. I find almond milk naturally very nutty, and it adds to the overall flavour of the dish – I also like to use the sweet almond milk when I am making some desserts.
I have to say that I would not like to make almond milk from scratch as life it to short and I don’t have much time, but for those who prefer to make it they of course can do so. (It’s just nice and easy to get it from your local store!) Saying all that it’s completely different if you make your own. It’s full of flavour and it’s probably more nutritional. Well, let’s hope you like my dish – Vegan Dolma.