Vegan Stuffed Grape Leaves

• 1/2 cup bulgur uncooked
• 2 tablespoons pomegranate molasses
• 1 bunch parsley minced
• 1 roma tomato medium, minced
• 50 grape leaves
• 1 teaspoon olive oil and another Tb
• 1 lemon medium
• 1 onion small, minced
• 1 pinch salt

1. Soak the bulgur for 15 minutes with little water, and some lemon.
2. Wash the leaves, and drained them very well to get rid of the brine solution.
3. You can boil them for 5 minutes to make them tender. But you can skip this step( I did skip it).
4. Add the veggies, to the bulgur, and mix them
5. Add lemon, pomegranate molasses, salt, and olive oil.
6. For every leave, put a tsp of filling, and fold it.
7. Put them tightly in a small or medium pot. Put a plate or bowl over the leaves, and cover the pot with a tight lid
8. Put just enough water to cover leaves and let them on the stove on high heat for 10 minutes, then on low heat for 1 hr.
9. Serve it cold, you can keep it for 2 to 4 days in the fridge.

bulgur uncooked, pomegranate molasses, parsley, tomato, grape, olive oil, lemon medium, onion, salt

Taken from www.yummly.com/recipe/Vegan-Stuffed-Grape-Leaves-1259922 (may not work)