Vegan Kousa w Warak (Stuffed Zucchini & Rolled Grape Leaves)

Waseem | Vegan Middle Eastern Recipes's avatar
Waseem | Vegan Middle Eastern Recipes

Ingredients

For The Filling

  • 3/4
    cup TVP
  • 1
    tsp Onion
  • 1
    tsp Garlic
  • 1
    tsp Salt & Pepper
  • 2
    tbsp Veg Oil & Pom. Molasses
  • 1 1/2
    cups S/G Rice
  • 1
    tbsp Seven spice

For The Pot

  • 3
    Tomatoes
  • 80
    Grape Leaves
  • 8
    Grey Zucchinis
  • 3
    tbsp Lemon juice
  • 10
    cloves Garlic
  • 2
    tsp Pom. Molas.

Instructions

1
Here’s how I make my Kousa w Waraa, with a plant-based twist! 
They’re a vegan meaty version of the Arabic stuffed zucchini and grape leaves.
2
Snip off tops & core out insides of 8 Grey Zucchinis. Rinse & soak in a bowl of water for a few minutes. Prepare 80 Grape Leaves (rinsed in cold water/snipped).
3
Rehydrate 3/4 cup TVP. Add: 1 tbsp Seven spice, 1 tsp Salt & Pepper (each), 1 tsp Garlic, 1 tsp Onion. Add: 1 1/2 cups S/G Rice, 2 tbsp Veg Oil & Pom. Molasses.
4
Use teaspoon for filling. Stuff zucchinis. Tap & push down, leaving space. Lay leaves flat, soft side down. Add filling. Fold bottom. Tuck in sides. Roll up.
5
Place 3 Tomatoes in pot. Layer Waraa & Kousa. Stuff 10 cloves Garlic. Add veg broth & 2 tsp Pom. Molas. Boil med-high heat. Turn med-low. Cover lid. Cook 2 hrs.
6
Place flat plate upside down on top of pot. Hold handles & lift up. Flip & drop into serving plate. Drizzle 3 tbsp Lemon juice, adjust salt & pepper. Serve hot.
7
Store leftovers in fridge for 5 days. Reheat in microwave for 1-2 minutes.

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Waseem | Vegan Middle Eastern Recipes's avatar
Here’s how I make my Kousa w Waraa, with a plant-based twist! 
They’re a vegan meaty version of the Arabic stuffed zucchini and grape leaves.