15 Best Vegan Mediterranean Recipes

Mediterranean Stuffed Peppers

These vibrant Mediterranean stuffed peppers are packed with flavor and perfect for a hearty, yet light meal.

Ingredients

• 4 large bell peppers
• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, sliced
• 1/4 cup pine nuts
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a bowl, mix quinoa, chickpeas, cherry tomatoes, olives, pine nuts, and basil with olive oil, salt, and pepper.
4. Stuff each pepper with the mixture and place them upright in a baking dish.
5. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes.

Greek-Style Eggplant Moussaka

This vegan take on a classic Greek dish is creamy, savory, and absolutely delicious.

Ingredients

• 2 large eggplants, sliced
• 1 cup lentils, cooked
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups tomato sauce
• 1 tablespoon tomato paste
• 1 teaspoon cinnamon
• 1 teaspoon oregano
• 1 cup béchamel sauce (vegan)
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method

1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté chopped onion and garlic in olive oil until soft.
3. Stir in cooked lentils, tomato sauce, tomato paste, cinnamon, oregano, salt, and pepper.
4. Layer eggplant slices in a baking dish, alternate with lentil mixture.
5. Top with vegan béchamel sauce and bake for 45 minutes until browned.

Falafel-Stuffed Pita Pockets

These easy-to-make pitas are stuffed with flavorful falafel and fresh veggies, ideal for a quick lunch.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cloves garlic
• 1/4 cup chopped parsley
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/4 cup flour
• 2 tablespoons olive oil
• Pitas, for serving
• Lettuce, cucumber, and tomatoes, for filling

Cooking method

1. Blend chickpeas, garlic, parsley, cumin, coriander, and flour in a food processor until smooth.
2. Form mixture into small patties and cook in olive oil until golden.
3. Stuff pitas with falafel patties and fresh vegetables of choice.

Zucchini Noodles with Avocado Pesto

A refreshing and light dish, these zucchini noodles are a nutritious twist on classic pasta.

Ingredients

• 4 medium zucchinis, spiraled
• 2 ripe avocados
• 1/4 cup fresh basil
• 1/4 cup pine nuts
• 2 tablespoons lemon juice
• 2 cloves garlic
• Salt and pepper to taste

Cooking method

1. In a blender, combine avocados, basil, pine nuts, lemon juice, garlic, salt, and pepper until smooth to make the pesto.
2. Toss the zucchini noodles with the avocado pesto until well coated.

Grilled Vegetable Platter with Hummus

This colorful platter is a celebration of Mediterranean veggies served with creamy hummus.

Ingredients

• 1 eggplant, sliced
• 2 zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup hummus
• Olive oil for grilling
• Salt and pepper to taste

Cooking method

1. Brush vegetables with olive oil, season with salt and pepper.
2. Grill vegetables on high heat until tender.
3. Arrange on a platter and serve with hummus.

Spinach and Feta Stuffed Mushrooms

Mouth-watering and savory, these stuffed mushrooms bring together the best of Mediterranean flavors.

Ingredients

• 12 large button mushrooms
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled vegan feta
• 2 tablespoons breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method

1. Preheat oven to 375°F (190°C).
2. Remove mushroom stems and sauté with spinach in olive oil until soft.
3. Mix in vegan feta and breadcrumbs, stuff mixture into mushroom caps.
4. Bake for 20 minutes, until golden.

Roasted Red Pepper and Tomato Soup

A cozy soup bursting with the rich flavors of roasted red peppers and ripe tomatoes.

Ingredients

• 4 red bell peppers, roasted
• 4 tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method

1. Sauté onion and garlic in olive oil until soft.
2. Add roasted peppers and tomatoes, cook for 5 minutes.
3. Pour in vegetable broth, simmer for 20 minutes, and blend until smooth.

Lemon Herb Couscous Salad

Light and zesty, this couscous salad is a perfect side dish for any meal.

Ingredients

• 1 cup couscous
• 1 1/2 cups boiling water
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 1/4 cup chopped dill
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method

1. Pour boiling water over couscous in a bowl, cover and let sit for 5 minutes.
2. Fluff with a fork and stir in herbs, lemon juice, olive oil, salt, and pepper.

Mediterranean Chickpea Salad

Packed with protein and flavor, this chickpea salad is both satisfying and healthy.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method

1. In a large bowl, combine chickpeas, cucumber, tomatoes, onion, and parsley.
2. Drizzle with red wine vinegar, olive oil, salt, and pepper, toss well.

Vegan Spanakopita

A plant-based twist on a Greek classic, these spanakopita triangles are crispy, flaky, and packed with flavor.

Ingredients

• 1 package phyllo dough
• 1 pound fresh spinach
• 1/2 cup crumbled vegan feta
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method

1. Sauté onion and garlic in olive oil until soft, add spinach until wilted.
2. Stir in vegan feta, salt, and pepper; remove from heat.
3. Cut phyllo dough into strips, place filling at one end, and fold into triangles.
4. Bake at 375°F (190°C) for 25 minutes, until golden.