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Stuffed Grape Vine Leaves – South American Style

South American inspired vegan friendly appetiser
Prep Time1 d 2 hrs
Cook Time45 mins
Servings: 32 Leaves
Calories: 29kcal


  • 32 Lg Grapes leaves bottled
  • 2/3 cup Frozen spinach (chopped) excess moisture squeezed out
  • 2 med Red capsicum seeded and diced
  • 1 Lg Zucchini diced
  • 3 Yellow squash diced
  • 1 tbsp Olive oil
  • 1/2 tsp Ground cumin
  • 1/2 tsp Dried oregano leaves
  • 1/2 tsp Salt
  • 4 tbsp Coriander chopped
  • 2 tbsp Lime juice

Lima Beans

  • 1 1/2 cup Lima beans soaked overnight
  • 8 cup Water
  • 1 Bay leaf
  • 2 tbsp Extra-virgin olive oil
  • 1/2 tbsp Cumin seeds
  • 2 Jalapeno peppers seeded and slivered
  • 1 Red capsicum seeded and diced
  • 1 cup Tomato diced
  • 3 tbsp Oregano finely chopped
  • 3 tbsp Coriander finely chopped
  • Salt and pepper to taste


  • Soak the grape leaves in cool water for 10 minutes.
  • Rinse, then dry on paper towels and cut away tough stems.
  • Combine all prepared vegetables (including spinach) in a bowl and toss with the olive oil, cumin, oregano and salt.
  • Lay out in an even layer on a greased baking/roasting tray and roast in oven for 30 minutes, or until golden.
  • Remove from oven and allow to slightly cool.
  • Drain off any excess juices and add to a bowl along with the lime juice and freshly chopped coriander, toss to combine.
  • Place 1 tablespoon of the roasted vegetable mixture on each leaf, 3/4″ from stem end. Fold stem end over the filling & roll into a firm packet.
  • Soak 4 or 5 long wooden skewers in water for 10 minutes. Thread stuffed leaves onto skewers, about 1″ apart. Set aside and continue with the lime beans.
  • 15 minutes before serving, heat a grill to medium to high heat. Lightly brush the stuffed vine leaves with a little oil and grill for 5 minutes on each side.

For the lima beans:

  • Drain the beans and rinse well.
  • Add the lima beans to a pot of water along with bay leaf and 1 tablespoon of the oil; bring to a boil.
  • Reduce heat and simmer until almost tender, approximately 1 1/2 hours. Remove any skins that may float to the top and drain.
  • Heat the remaining oil in a frypan over medium heat. Add cumin seeds and cook stirring often until just golden.
  • Add jalapeno and capsicum, stir-fry for 2 minutes.
  • Add tomato, sauté for a further 2 minutes then stir in the cooked beans, salt, pepper and fresh herbs.
  • Spoon the bean mixture onto a warmed platter & top with grape leaves.
  • Sprinkle with remaining lime juice and serve at once. Enjoy!


Prepare the lima beans in advance to make this recipe. Otherwise you can also use canned lima beans for your convenience.
If you are unable to source grape vine leaves, feel free to substitute with cabbage leaves instead.


Calories: 29kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 47mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 829IU | Vitamin C: 20mg | Calcium: 20mg | Iron: 1mg