Vegetarians and meat-lovers alike have called themselves fans of this Meatless Stuffing, which imparts a tomato-packed punch of flavor to every batch of Stuffed Grape Leaves it comes into contact with. With proteins including chickpeas and pine nuts in the mix, this stuffing is every bit as satisfying as its carnivorous cousin. Go on, non-vegs, and give it a try. While this stuffing probably won’t convert you, it just might make you consider adopting the practice of Meatless Monday.
MEATLESS STUFFING
Ingredients
- 1 cup Uncle Ben’s converted (parboiled) rice
- 1 ¼ cups yellow onion, minced
- 1 cup carrots, minced
- 1 cup finely chopped parsley
- 1 ¼ cups, small diced tomatoes
- ¼ cup Toasted Pine Nuts
- ½ cup chopped walnuts (Note: Steve uses walnuts, but Therese did not, which makes walnuts an optional inclusion. Add them if you’d like an extra layer of flavor and protein.)
- 1 cup canned chickpeas, drained and rinsed
- 1 TBL Syrian Spice
- 1 TBL salt
- ½ cup olive oil
- ½ cup Tomato Sauce
Directions
In a clean bowl, combine all ingredients together.
