Mix together filling ingredients; rice, tomatoes, scallions, salt, pepper, lemon salt, pinch of sugar and olive oil. Set aside.
Slice the tomatoes and place them on the bottom of the pan
Roll one leaf at a time by straightening it on your working surface, glossy side down. Add half a tablespoon, depending on the size of the leaf and place it where the base of the leaf starts. Then, roll the bottom of the leaf to cover the rice and fold inwards from both sides. Continue rolling until the leaves wraps the rice completely (see tutorial in post)
Arrange the rolled vine leaves in the pot, sealed side down. Place them above the sliced tomatoes.
When first layer is full add a few sliced garlic cloves, a few lemon slices and drizzle with a bit of olive oil. Continue this with every layer until you are almost out of leaves.
Cover the top with one layer of open, unrolled leaves and sprinkle with salt, pepper, lemon salt, pinch of sugar, olive oil and lemon juice.
Cover with a plate that fits the pot, so it can weight down the layers of rolled leaves.
Cover with water until the top of the leaves, to the edge of the plate
Bring to a boil over medium high heat, then cover and let cook for 1.5-2 hours until rice is fully cooked and water levels are lower.
Remove from heat and keep covered for another hour
Server warm or cold. Keep in the refrigerator for up to one week.
Recipe by at https://www.kerenruben.com/vegan/stuffed-vine-grape-leaves/%20