Cover the bottom of large pot completely with layers of vine leaves.
Open up vine leaves on counter. Place about a tablespoon of the bulgur wheat fillingand 1/2 tablespoon of vegetarian mince in the centre of each leaf (adjustaccording to the size of the leaf).
Foldthe sides of the leaves into the centre, then the bottom, then roll tightly sofilling is completely enclosed. If any filling is peaking through, just rollwith another vine leaf. Place rolled vine leaves in the lined pot, fittingtogether as tightly as possible.
Pour water over filled grape leaves to make sure they are completely covered, then add 1/4 cup lemon juice and 1/4 cup olive oil over.
Place tart pan bottom atop leaves in pot; top with heavy heatproof dish or plate to weigh down.
Bring to a simmer, then cover and reduce heat to very low. Continue to simmer for about 45 minutes, until bulgur filling is tender.
Take off heat and allow Dolma to cool in the pot to room temperature before serving. Gently remove from liquid with a slotted spoon to serve.