Vegetarian Tolma Recipe – Պասուց Տոլմա

Vegetarian Tolma Recipe

Armenian cuisine has very few variations for vegan/ vegetarian tolma, or as we call it in armenian : pasus tolma (պասուս տոլմա) . The name “pasus” coming from Armenian word lent (պաս) meaning a dish they’d eat during lent. I already posted two different vegetarian tolma recipes on my blog and made a YouTube tutorial on both. This one is a good, healthy combination of all my favorite grains, plus a good amount of spices and seasonings, just the way I like my vegetarian tolma to be. I tested this recipe a while ago and posted the pictures on my Instagram and Facebook pages, surprisingly I received so many requests to share the recipe, which I’m doing now.

Hope you guys try and like this delicious vegan/ vegetarian tolma.

Happy cooking!

Ingredients 

You will need a jar ( 400 grams) marinated grape leaves, if you can get fresh, even better

1 ½ cup quinoa, I prefer using white grains, but any color will work

1 cup red lentils, if using green lentils cook until half cooked

1 can chickpeas

1 large onion, finely chopped

5-6 tbs olive oil

1 tbs red pepper paste ( or red chili paste)

1 tbs tomato paste

4-5 tbs tomato sauce or salsa

4-6 garlic medium cloves, minced

The juice of 2-3 lemons

Spices and seasonings such as: salt,cayenne, paprika, ground black pepper, curry powder (1-2 tsp each, to your taste)

Finely chopped fresh herbs: cilantro, parsley, dill, basil 2-3 tbs each

I also like adding a few teaspoons of dry herbs: dill, basil ( optional)

You will also need hot boiling water

Directions 

Rinse the chick peas and set aside

Wash and drain the lentils and quinoa, place in a large pot and cover with boiling water,

Bring to a boil and turn off the heat, let it stay while you prepare the rest

In a fry pan combine the olive oil and onions, sauté until translucent

Stir in the tomato paste , salsa, red pepper paste

Remove from the heat and add all the other ingredients , spices and seasonings, mix to combine

Strain all the grains and add to prepared tomato sauce, mix well to incorporate

At this point you can taste the salt, add more lemon juice or any spice if desired

Wash the grape leaves with hot water, then rinse with cold water

Remove any ripped or tough leave and set aside

Now you can start stuffing the leaves (refer to YouTube tutorial for more details)

Place some of the tough leaves on the bottom of the pan, to prevent sticking when the water is simmered

Nicely arrange the stuffed leaves in a large pot

Drizzle with 1-2 tbs olive oil,some salt, top with a few lemon slices,sour plums, garlic cloves and fresh green peppers (optional)

Cover with grape leaves, place a plate on top and pour hot water until it covers the edge of the plate, *do not pour too much water!

Cook tolma uncovered about 15-20 minutes

Carefully remove the plate, cover the lid halfway and cook another 20-25 minutes or until the leaves are tender and most of the water is simmered

Allow to set 35-40 minutes before serving

Bon Appetite!

Բարի Ախորժակ!