Filled Vine Leaves with Soy Yogurt - Vegan
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
398
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 232 mg | (6 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Margarine
- 350 grams Basmati rice
- 1 sm can Saffron (0.1 gram)
- salt
- 40 grams sun-dried Tomatoes
- 1 Tbsp Caper
- 16 pickled Grape leaves
- 100 grams Soy yogurt
- lemons (for garnish)
- fresh bay leaves (for garnish)
Preparation steps
1.
Heat the vegetable margarine in a saucepan. Add the rice and saffron and sauté while stirring. Deglaze with enough water to cover the rice by about 1 finger width. Season with salt, bring to a boil, cover and simmer over low heat for about 20 minutes. Drain into a bowl and allow to cool.
2.
Meanwhile, cut the tomatoes into small pieces. Mix into the rice along with the capers.
Lay the vine leaves out on a work surface. Spoon portions of rice onto the wide ends, drizzle with the yogurt and then roll the leaves up. Pin together with toothpicks.
Arrange on plates and serve garnished with lemon slices and fresh bay leaves.
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