Vegan Dolma

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Vegan Dolma

Vegan Dolma

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.

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Vegan Dolma
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 45 minutes
Cook Time 30 minutes
Servings
People
Ingredients
Main Ingredients:
For the White Sauce
Prep Time 45 minutes
Cook Time 30 minutes
Servings
People
Ingredients
Main Ingredients:
For the White Sauce
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
For the mixture:
  1. Cut the stalk from the chard leaves, chop up ready to cook with the rest of veg. Keep the large leaf part of the chard to wrap the veg. The ones shown in this picture are particularly large!
  2. Pre-heat the oven gas mark 3 (170 deg) ready for a little later. Meanwhile, in a deep frying pan on a medium heat, add the oil and fry the onion with the thyme for 15min or until browned.
  3. Add the rest of the veg, garlic and the salt & pepper and stir fry until all cooked for further 10 mins or so.
  4. Cut the tofu thinly and add to the cooked veg. Don't over cook it. Squeeze one half of lime over the mixture and put aside. You can add little veg stock if you want - I don't as it can make it tricky to handle.
For the white sauce
  1. in a small saucepan, heat up the olive oil with the wholemeal flour and stir until all the oil is mixed in. Add the almond milk bit by bit , and keep stirring all the time until it is all poured in.
  2. Let the sauce simmer for a bit, and add the cornflour to thicken. Grate nutmeg on top of the sauce, then add the Dijon mustard and the rest of the lime and mix well. Turn the heat off.
To assemble the dish
  1. Blanch the top of the chard so it's easier to roll, lay enough of the mixture onto the leaf (no need to close the ends) Then roll and put into a pre-oiled oven proof dish.
  2. Repeat this process until all leaves are done, laying them loosely next to each other.
  3. Pour the white sauce over and cook in the pre-heated oven on (gas mark 3/170deg) for 30 min. Either serve as it is, or perhaps with some lovely fluffy rice. Enjoy.
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