Greek Vegan Dolmades

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1. 1Step 1: Place a pan over medium to high heat.
2. 2Step 2: Add the green onion, onion and garlic along with 1/2 the olive oil.
3. 3Step 3: Sauté for 10-15 minutes, until they soften, caramelize nicely and shrink in volume.
4. 4Step 4: Add the rice and sauté for 2-5 minutes.
5. 5Step 5: Add the 1 1/2 cup water and stir. Lower heat and simmer for about 5 minutes, until the rice soaks up the water.
6. 6Step 6: When ready, remove from heat and set it aside to rest for at least 10 minutes.
7. 7Step 7: Add the parsley, dill, mint, lemon zest, salt and pepper. Stir to combine.
8. 8Step 8: Spread 4-5 vine leaves, and lemon juice on the bottom of a 22 cm pot. Use any ripped or broken vine leaves.
9. 9Step 9: Place a vine leaf in the palm of your hand or on a cutting board (veins facing up and shiny side down).
10. 10Step 10: Add 1 tablespoon of filling in the center, fold the sides of the vine leaf inward and roll to complete.
11. 11Step 11: Transfer to the pot, placing the stuffed vine leaves in a row, one next to the other.
12. 12Step 12: Repeat the same process for all the vine leaves.
13. 13Step 13: When the first layer has been added, continue with a second and third, if needed until they are all done.
14. 14Step 14: Add the remaining olive oil, and cover the stuffed vine leaves with a plate. This is done so that they don't fall apart while cooking.
15. 15Step 15: Add the warm or hot water, until they are completely covered.
16. 16Step 16: Simmer for about 40-50 minutes until the rice is done and the vine leaves are tender.
17. 17Step 17: When ready, remove from heat and set them aside to cool in the pot.
18. 18Step 18: Let them cool for a bit, in the pot. They can be served warm or cold and should be enjoyed all on their own!