How to make
The vine leaves are removed from the jars, by separating each leaf from the other.
Arrange the leaves on the edge of a tray and let them drain from the water for 30 minutes.
The rice is washed with warm water, until the water is clear and it is put in a bowl, in which the stuffing will be mixed. The rice is not thermally processed for the preparation of the filling.
Place the dried leeks, dried onions and dried spearmint in a small bowl.
They are poured with 3 1/3 tbsp (50 ml) of oil.
Mix them very well and leave them to soak for 30 minutes, by stirring occasionally.
After the vegetables are soaked, they are poured along with the oil into the bowl with the rice.
Add paprika, salt and 3 1/3 tbsp (50 ml) of oil.
Mix the mixture very well.
Put the stuffing in each leaf.
The dolmades are wrapped and are arranged in a tray with a lid, on the bottom of which vine leaves are placed.
The wrapped vine dolmades are poured with warm water - 6 cups.
Bake for 40 minutes in a preheated oven at 480°F (250°C) under a lid.
The vegan vine dolmades with dried spices is ready.
