These are so delish. I wanted an alternative to the meat/lamb filled dolmades and these were so tasty. You might want to add a little lemon sauce if you prefer. Me, I like ’em straight up!
1 pkg tempeh (I used tempeh w/ flaxseed), 1- 1/2 tsp canola oil, 1/3 c grated carrots, 3 medium scallions chopped fine, 2-3 dates chopped fine, 8 oz vegetable broth, 1/2-3/4 c cooked bulgur, 2-3 TBSP oregano (fresh is ideal), 1/2 tsp lemon zest (approx 1 lemon), 2 TBSP fresh lemon juice, 12-16 grape leaves, 4 TBSP fresh parsley
In food processor, pulse tempeh to coarse meal. Heat saucepan over medium heat and add oil. Add tempeh and cook until lightly browned, 5-7 minutes. Set aside.
In same saucepan, saute carrot and garlic in 1/4 c of veg broth until softened. About 5 minutes.
Stir in scallions and 1/4 c broth cook stirring occasionally until most of the liquid has evaporated.
Stir in remaining broth, bulgur, tempeh, oregano, dates, zest and lemon juice. Reduce the heat and simmer for about 10 minutes covered.
Arrange grape leaves in a single layer. Spoon the bulgur/tempeh mixture onto the stem side of each leaf and sprinkle with parsley. Fold in sides of leaf and roll (like a burrito).
Place the dolmades seam-side down in a large skillet. Pour 1/2-3/4 c of water into skillet and bring to a boil. Reduce the heat, covered about 30 minutes. Let cool to room temp.
Here’s to never wishing for more time, rather making the most of it!