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Stuffed grape leaves
Preparation time: 50 minutes
1 large onion, finely chopped
In a large bowl, stir together chopped onion, rice, 1/4 cup egg substitute, mint, parsley, dill weed, lemon juice, and pepper. Knead in ground round. Portion meat filling into 2-tablespoon portions and fold a grape leaf around each to cover completely. Melt margarine in the bottom of a large pot or electric skillet, then add stuffed grape leaves in a single layer. Pour chicken broth over grape leaves, cover, and simmer over low-medium heat for 1 1/2 hours, or until meat is no longer pink and rice is tender (some broth will remain). Using tongs, remove stuffed grape leaves to a serving dish, reserving broth. Strain broth to remove any meat particles and add water if needed to make 2 cups of liquid. Return the 2 cups liquid to the cooking pan over medium-low heat.
In a bowl, whisk together remaining 1/4 cup egg substitute, 1/4 cup lemon juice, and cornstarch. Add 1 tablespoon of the heated liquid to egg mixture, whisking well. Repeat 3 more times. Add egg mixture to broth, whisking constantly, and bring to a simmer over medium-high heat until thickened and bubbly (about 3–4 minutes). Pour sauce over stuffed grape leaves.
Yield: 36 stuffed grape leaves
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