Stuffed Grape Leaves with Soy Yogurt (vegan)

Ingredients

• 2 tbsp plant margarine
• 350 g basmati rice
• 1 can saffron (0.1 g)
• Salt
• 40 g dried tomatoes
• 1 tbsp capers
• 16 marinated grape leaves
• 100 g soy yogurt
• lemon slice (for garnish)
• fresh bay leaf (for garnish)

Instructions

1. 1.

   Heat the plant margarine in a pot. Stir-fry basmati rice and saffron together. Add enough water to cover the rice by about one finger width. Season with salt, bring to a boil, then cover and simmer on low heat for about 20 minutes. Transfer to a bowl and let cool.

2. 2.

   Meanwhile, finely chop the tomatoes. Mix the rice, tomatoes, and capers. Lay grape leaves flat on a work surface, fill portions with the rice mixture, drizzle with yogurt, and fold over the filling. Secure with toothpicks. Arrange on plates and garnish with lemon slices and fresh bay leaves.