for the filling:
for the stuffing and cooking liquid:
* All the herbs need to be washed and dried well, and their stems need to be removed. But don’t spend too much time on it for this recipe. Just rip the top of the bunch off with one twist, and sort through them to remove any big stems, then wash and dry them. They don’t need to be perfect, since the stems will totally soften as they cook. But please don’t tell my grandmother (if you’re reading this, sorry Nana! <3)”
** A reader notes below that this is really delicious with more coarsely chopped walnuts, which I love the sound of! Dolma is a very soft food in general, especially vegan dolma, and it’s nice to introduce something a little crunchier.
*** Find the biggest peppers you can, and look for ones that aren’t crooked. This will make stuffing quick. Poblanos are pictured here, but cubanelles work great too, and are much less spicy. If you plan to carefully remove the pith from the poblanos to make sure they’re not too spicy, just go with the cubanelles, which you won’t have to be as careful with.
**** I use V8, and 2 cups is conveniently just about 3 15.5-ounce cans.
† Many vegetable juices already have a lot of sodium (e.g., V8). If yours is low sodium, you should season it with some salt. I don’t add salt to the vegetable juice if it’s already seasoned.
Find it online: https://cardamomandtea.com/573/vegan-pepper-dolma/