15 Vegan Mediterranean Meals to Make at Home

When we think of Mediterranean dishes we imagine food from a huge number of countries, from Greece, Spain, and Italy, to Morocco, Lebanon, and Algeria, and many more in between. That’s a vast array!

Traditionally meat- and fish-based dishes can be made vegan with the help of tofu and beans, but much of what makes Mediterranean food so delicious and iconic is the amazingly fresh vegetables, olive oil, and olives. 

Here are a bunch of OGP recipes that take the essence of Mediterranean meals and convert them into fine plant-based versions. 

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help you get healthy! 

1. Greek Salad

Source: Greek Salad

This Greek Salad by Bila is a simple, yet delicious salad to enjoy for your next meal. It makes a great side dish to something a bit heartier or a light meal for days when you’re not super hungry.

2. Dolmades Stuffed With Pine Nuts and Currants

Source: Dolmades Stuffed With Pine Nuts and Currants

Dolmades are grape leaves stuffed with a savory rice mixture and are a staple of Greek cooking. If you like stuffed cabbage, you’ll love these Dolmades Stuffed With Pine Nuts and Currants by Koko Brill.

3. Fattoush Salad

Source: Fattoush Salad

This is a simple but tasty salad that is very likely to become a staple in your house. This Fattoush Salad by Simona Malerba is full of fragrant, fresh, and tasty Middle Eastern ingredients and flavors!

4. Moussaka

Source: Moussaka

Try making this Moussaka by Michaela Vais. This Moussaka makes a wonderful filling dinner and is great for when you have a crowd to feed.

5. Socca Pizza

Source: Socca Pizza

This flatbread from the south of France is made of chickpea flour (and is naturally vegan and gluten-free). The French traditionally eat it as an apéritif, but the protein, fiber, vitamins, and minerals in chickpea flour also make this a great base for a light summer meal, especially when topped with seasonal veggies or sauces. Have a go at making this Socca Pizza by Rebecca Leffler.

6. Feta Pasta with Tomato, Butternut Squash and Garlic

Source: Feta Pasta with Tomato, Butternut Squash and Garlic

Feta pasta is a viral food trend that uses a whole block of feta (or vegan alternative), and tomatoes. Then, this cheesy tomato sauce is mixed with pasta and other ingredients. This recipe for Feta Pasta with Tomato, Butternut Squash and Garlic by Dominique Ebra adds butternut squash to add color and another level of creamy texture, as well as some hidden vegetables. It also adds sage for some crispy bites and to enhance the flavor of the dish.

7. Artichoke and Olive Spaghetti

Source: Artichoke and Olive Spaghetti

This Artichoke and Olive Spaghetti by Iva Mrdjanov was inspired by Mediterranean flavors: meaty, yet refreshing-tasting artichokes, sour lemon juice and zest, fresh parsley, and olives. The stove is used for just long enough to cook some pasta and sauté the garlic – 8 to 10 minutes tops!

8. Tzatziki

Source: Tzatziki

Missing this classic Greek dip on your plant-based diet? Don’t worry! We got you covered with this delicious vegan Tzatziki by Molly Patrick.

9. Za’atar Roasted Chickpea Salad

Source: Za’atar Roasted Chickpea Salad

This Za’atar Roasted Chickpea Salad by Laura Ryan seems to be the essence of spring. It’s light and fresh. Colorful. Za’atar (pronounced zah-tar) is a Middle Eastern spice mixture that is mostly thyme with oregano, marjoram, sesame seeds, and some other spices. You can find it at most grocery stores, but I recommend buying it at a local Middle Eastern market.

10. Eggplant in Tomato Garlic Sauce

Source: Eggplant in Tomato Garlic Sauce

This Eggplant in Tomato Garlic Sauce by Viktoria Radichkova is very popular during the summer months in the Balkans. It is traditionally made by frying the eggplant pieces and serving them with the sauce on the side. This version is more of a skillet dish, with layers of eggplant smothered in tomato garlic sauce, and lots of tofu feta cheese right before serving.

11. Lebanese Mujadara with Lemon-Herb Vinaigrette

Source: Lebanese Mujadara with Lemon-Herb Vinaigrette

Check out this quick recipe for a Lebanese Mujadara with Lemon-Herb Vinaigrette by Denise Perrault. This mouthwatering plant-based meal includes caramelized onions, aromatic spices, and a combination of red lentils and bulgur.

12. Spanakopita: Greek Spinach Pie

Source: Spanakopita: Greek Spinach Pie

Removing the feta and olive oil seems somewhat sacrilegious, it’s such a staple of the traditional recipe and Greek cooking! However, you are not even going to miss it with this recipe for vegan Spanakopita: Greek Spinach Pie by Jennifer Strohmeyer. It has much healthier ingredients, and it is full of flavor.

13. Poached Tofu Shakshuka

Source: Poached Tofu Shakshuka

Shakshuka is a simple pleasure that is just as easily translated for vegan tastes, complete with a punch of protein to start your day off right. Pair this Poached Tofu Shakshuka by Hannah Kaminsky with lightly toasted pita bread to serve more diners, or to satisfy those with bigger appetites.

14. Cacio E Pepe

Source: Cacio E Pepe

This recipe for Vegan Cacio E Pepe By Dominique Ebra is a delicious blend of creamy and flavorful ingredients, made entirely from simple, plant-based components.

15. Meaty Mushroom Shawarma With Tzatziki

Source: Meaty Mushroom Shawarma With Tzatziki

It’s time for a healthy and Vegan Mushroom Shawarma/Gyros makeover! This Meaty Mushroom Shawarma With Tzatziki by Kirsten Kaminski is paired with delicious vegan tzatziki and is delicious.

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