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45 mins

Vegan BBQ
Everybody knows them and loves the stuffed vine leaves from Turkish delicatessens. However, when made at home, filled with quinoa and grilled, they give a delicious new meaning to finger food; take our word for it!

Posted by Grub Street Publishing Published See Grub Street Publishing's 37 projects » © 2019 Nadine Horn & Jörg Mayer / Grub Street Publishing · Reproduced with permission.
  • Step 1

    Prepare the quinoa according to the instructions on the packet.

  • Step 2

    Finely chop the onion, garlic, tomato and parsley, and coarsely chop the raisins.

  • Step 3

    Put the olive oil in a hot frying pan and sweat the onion over a medium heat for 5 minutes.

  • Step 4

    Add the garlic, tomato and raisins and cook for another 5 minutes.

  • Step 5

    Season with the spices and remove the pan from the heat. Stir in the parsley.

  • Step 6

    Put 1–2 tablespoons filling on each vine leaf. Fold the short sides over the filling first, and then roll up the leaves tightly.

  • Step 7

    Brush the vine leaves with olive oil and cook over direct heat for 3–5 minutes each side. Serve with slices of lemon.

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