Recipe: Stuffed Grape Leaves (Crockpot)So, this is not really a "lazy" recipe, although I have made it as simple as I can. With slightly different seasoning choices, this can also be used to stuff cabbage leaves or bell peppers.
This recipe is better (and more fun) when 2 people work together. One can make the filling while the second prepares the grape leaves. Then they can roll the grape leaves together.
I use the following LightLife product for this recipe (usually found in the refrigerated vegetarian area near produce):
Most ground beef substitutes have a "crumble" already-cooked texture, which works great in many quick recipes. This one is more similar to uncooked ground meat (although the color is brown) and I like it for making recipes such as meatloaf, meatballs, and stuffing.
1 jar grape leaves
1 package LightLife Gimme Lean Ground Beef Style
1 Uncle Ben's brown rice pouch
1 egg --- can be left out, if you prefer
1 can (~15 oz) petite diced tomatoes (drain out just the top liquid)
1/2 onion, finely chopped
1/2 tsp allspice
freshly ground pepper and sea salt to taste
1 Tbsp olive oil
1 Tbsp lemon juice
1/2 cup vegetable stock
First prepare the grape leaves. Carefully remove from jar and rinse the leaves. Cut away the hard stem. Take a few of the leaves that are small or torn up and line the bottom of your crockpot with them.
Mix together all the filling ingredients. Go ahead and stick your hands in to squish everything together!
Now roll up about 1 - 2 Tbsp of filling in each leaf.
(1) Place filling near bottom. (2) Start rolling. (3) Fold in sides. (4) Finish rolling.
Place each rolled leaf in the crock pot, stacking as you go.
You may end up with extra filling or leaves, especially your first few times making this, until you learn to balance the amount of filling in each leaf. No big.
Pour in the olive oil, lemon juice and broth. Cook on low for 6 - 8 hours.