Vegan Stuffed Grape Leaves

1. 1

   Soak the bulgur for 15 minutes with little water, and some lemon.

2. 2

   Wash the leaves, and drained them very well to get rid of the brine solution.

3. 3

   You can boil them for 5 minutes to make them tender. But you can skip this step( I did skip it).

4. 4

   Add the veggies, to the bulgur, and mix them

5. 5

   Add lemon, pomegranate molasses, salt, and olive oil.

6. 6

   For every leave, put a tsp of filling, and fold it.

7. 7

   Put them tightly in a small or medium pot. Put a plate or bowl over the leaves, and cover the pot with a tight lid

8. 8

   Put just enough water to cover leaves and let them on the stove on high heat for 10 minutes, then on low heat for 1 hr.

9. 9

   Serve it cold, you can keep it for 2 to 4 days in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.