Vegetarian Dolmades with Avgolemono sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1 (12oz) bag BOCA Foods Crumbles1 (4oz) bag House Shirataki Noodles (spaghetti shape)1 jar (16oz) Orlando California Grape Leaves1 yellow onion, chopped5 fresh garlic cloves1/2 cup pine nuts16oz Chicken Broth (can use low salt/fat version too!)3 tbsp Lemon Juice1/2 cup Egg Beaters (2 eggs equivalent)1 tbsp Olive OilPAM Olive Oil sprayDry or Fresh Parsley (about 2 tbsp)Salt and pepper to taste
Prepare grape leaves by draining, rinsing and separating, patting dry each leaf and unfolding, with the shiny side down. Set aside.
Prepare House Noodles by straining, and then rinsing THOROUGHLY using hot water. Once you've rinsed all of the package liquid from the noodles, strain again, and pat dry. Place in microwave safe bowl and heat for 30 secs. Place noodles on cutting board, and carefully chop into small, rice-sized pieces. Set aside.
Use PAM cooking spray (olive oil) to coat large skillet, and lightly saute chopped onion and garlic in large skillet. Set aside.
Heat 1 tbsp olive oil and lightly brown Boca Food Crumbles in large skillet. Add sauteed onion and garlic mix, with just a dash of salt and pepper. Remove from heat and add to a large mixing bowl.
Add parsley and House Noodles to Boca mixture, and combine using your hands to thoroughly mix.
Take about 5 or 6 grape leaves, and place on the bottom of a medium size sauce pot.
Fill and roll the grape leaves:
Take remaining grape leaves and fill with Boca mixture.The put 1 heaping tablespoon of meat and rice mixture in center of the leaf. Starting at the stem roll once then tuck the sides in and finish rolling the grape leaf, then set in pot. Lay rolled grape leaves in bottom of the pan and when there's no more room left start one more layer on top. When all of the Boca mix is used up, pour the 10 oz of the chicken stock over the top. Place a tight-fitting lid over the pot and heat to a simmer for 20 minutes.
Avgolemono Sauce (prepare about 5 minutes before dolmades pot is finished simmering).
In a sauce pan beat egg beaters until frothy (or use blender). Gradually add lemon juice and remaining chicken stock, stirring constantly. Simmer over low heat stirring constantly, until mixture has thickened. Do not allow to come to a boil. I've found that if you take a 1/4 cup of the hot liquid and add a tsp. of corn starch (or guar gum if you want to avoid more carbs), mix until all the lumps are gone and pour slowly back into the cooking egg mixture it thickens much better and quicker.
Remove Dolmades from heat, and carefully spoon into a serving dish. Pour Avgolemono sauce over top and serve immediately.
Makes about 30 little Dolmades!
Number of Servings: 30
Recipe submitted by SparkPeople user NEFARIOUSMUZE.
Prepare House Noodles by straining, and then rinsing THOROUGHLY using hot water. Once you've rinsed all of the package liquid from the noodles, strain again, and pat dry. Place in microwave safe bowl and heat for 30 secs. Place noodles on cutting board, and carefully chop into small, rice-sized pieces. Set aside.
Use PAM cooking spray (olive oil) to coat large skillet, and lightly saute chopped onion and garlic in large skillet. Set aside.
Heat 1 tbsp olive oil and lightly brown Boca Food Crumbles in large skillet. Add sauteed onion and garlic mix, with just a dash of salt and pepper. Remove from heat and add to a large mixing bowl.
Add parsley and House Noodles to Boca mixture, and combine using your hands to thoroughly mix.
Take about 5 or 6 grape leaves, and place on the bottom of a medium size sauce pot.
Fill and roll the grape leaves:
Take remaining grape leaves and fill with Boca mixture.The put 1 heaping tablespoon of meat and rice mixture in center of the leaf. Starting at the stem roll once then tuck the sides in and finish rolling the grape leaf, then set in pot. Lay rolled grape leaves in bottom of the pan and when there's no more room left start one more layer on top. When all of the Boca mix is used up, pour the 10 oz of the chicken stock over the top. Place a tight-fitting lid over the pot and heat to a simmer for 20 minutes.
Avgolemono Sauce (prepare about 5 minutes before dolmades pot is finished simmering).
In a sauce pan beat egg beaters until frothy (or use blender). Gradually add lemon juice and remaining chicken stock, stirring constantly. Simmer over low heat stirring constantly, until mixture has thickened. Do not allow to come to a boil. I've found that if you take a 1/4 cup of the hot liquid and add a tsp. of corn starch (or guar gum if you want to avoid more carbs), mix until all the lumps are gone and pour slowly back into the cooking egg mixture it thickens much better and quicker.
Remove Dolmades from heat, and carefully spoon into a serving dish. Pour Avgolemono sauce over top and serve immediately.
Makes about 30 little Dolmades!
Number of Servings: 30
Recipe submitted by SparkPeople user NEFARIOUSMUZE.
Nutritional Info Amount Per Serving
- Calories: 40.9
- Total Fat: 2.2 g
- Cholesterol: 0.4 mg
- Sodium: 131.8 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 1.2 g
- Protein: 3.7 g
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