Vegetarian Dolmades

A lovely colleague, V, suggested that I post my vegetarian recipe for dolmades. It actually occured to me that I prefer the veggie version, too. They taste more authentic and are lighter in texture.

1 packet vine leaves (I use Cypressa)
300g long grain rice, par cooked (about 5-8 mins)
1 onion, finely diced
2 cloves garlic, finely diced
3 tablespoons tomato purée
4 tablespoons chopped fresh mint
Juice of 1 lemon
Salt and pepper to taste
Vegetarian stock


Follow the instructions for the meat version below to make up the dolmades.
When it comes to cooking them, make up the veggie stock to cover and cook them in the oven.