Greek cuisine is famous for its fresh flavors, vibrant colors, and wholesome ingredients.
Many traditional Greek dishes can be easily adapted to vegan diets without sacrificing taste or authenticity.
From hearty stews to crisp salads and flavorful dips, vegan Greek recipes offer a perfect balance of nutrition, protein, and Mediterranean flair.
Whether you’re looking for a quick lunch, a festive dinner, or a healthy snack, these recipes showcase the best of plant-based Greek cooking.
Get ready to explore 15 delicious vegan Greek recipes that will satisfy your taste buds and nourish your body.
15 Flavorful Vegan Greek Recipes for Every Meal
These 15 vegan Greek recipes prove that plant-based cooking can be both flavorful and satisfying.
With fresh vegetables, herbs, legumes, and olive oil, Greek cuisine offers endless possibilities for vegan meals.
From vibrant salads to savory baked dishes, each recipe brings the essence of Mediterranean cooking to your table.
Adopting these recipes can make your meals healthier, lighter, and more nutritious without sacrificing taste.
Whether you’re a seasoned cook or just starting, these vegan Greek recipes are perfect for everyday dining or entertaining guests.
Enjoy the vibrant flavors of Greece, completely plant-based and delicious.
Vegan Greek Moussaka
Vegan Greek Moussaka is a hearty, plant-based version of the classic layered dish.
Roasted eggplant and zucchini are layered with a spiced lentil-tomato mixture and topped with creamy vegan béchamel sauce.
This comforting casserole is perfect for a family dinner or special occasion.
Ingredients
- 1 large eggplant, sliced
- 2 medium zucchinis, sliced
- 1 cup cooked green lentils
- 1 cup diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1 cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 2 tablespoons flour
Instructions
- Preheat oven to 375°F (190°C).
- Brush eggplant and zucchini slices with olive oil and roast for 20 minutes until tender.
- In a skillet, sauté onion and garlic for 3–4 minutes.
- Add lentils, diced tomatoes, oregano, cinnamon, and black pepper; simmer for 10 minutes.
- In a small saucepan, whisk plant-based milk, flour, and nutritional yeast until thickened to make vegan béchamel.
- In a baking dish, layer roasted vegetables and lentil mixture, then top with béchamel sauce.
- Bake for 25–30 minutes until golden on top.
Vegan Greek Moussaka is rich, flavorful, and fully plant-based.
It makes a satisfying main course for lunch or dinner.
The combination of roasted vegetables, lentils, and creamy sauce delivers texture, taste, and authentic Greek flavors.
Vegan Greek Spanakopita
Vegan Greek Spanakopita is a flaky, savory pie filled with spinach, herbs, and tofu.
Silken tofu mimics the creamy texture of feta, while fresh spinach and dill add authentic Mediterranean flavors.
Perfect for breakfast, lunch, or as an appetizer at parties.
Ingredients
- 1 package phyllo dough
- 2 cups fresh spinach, chopped
- 1/2 cup silken tofu, crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried dill
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté onion and garlic for 2–3 minutes.
- Add spinach and cook until wilted; remove from heat.
- Mix spinach with crumbled tofu, dill, and black pepper.
- Lay a sheet of phyllo in a greased baking dish and brush lightly with olive oil.
- Repeat layering several sheets, then add spinach-tofu filling.
- Cover with remaining phyllo sheets, brushing each with olive oil.
- Bake for 25–30 minutes until golden and crispy.
Vegan Greek Spanakopita is light, crispy, and full of Mediterranean flavor.
It makes a perfect snack, breakfast, or side dish.
The combination of spinach, tofu, and flaky phyllo delivers texture, taste, and a classic Greek experience.
Vegan Greek Chickpea Salad
Vegan Greek Chickpea Salad is a fresh, protein-packed Mediterranean dish full of vibrant flavors.
Chickpeas provide hearty protein, while cucumbers, tomatoes, olives, and a lemon-olive oil dressing add crispness and zest.
Ideal for lunch, dinner, or a light side dish.
Ingredients
- 1 cup cooked chickpeas
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 2 tablespoons Kalamata olives, chopped
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- Optional garnish: fresh parsley
Instructions
- In a large bowl, combine chickpeas, cherry tomatoes, cucumber, and olives.
- In a small bowl, whisk together olive oil, lemon juice, and black pepper.
- Pour dressing over salad and toss gently to combine.
- Garnish with fresh parsley and serve immediately.
Vegan Greek Chickpea Salad is light, refreshing, and high in protein.
It makes a perfect quick meal or side dish.
The combination of chickpeas, fresh vegetables, and tangy dressing delivers nutrition, flavor, and a satisfying Mediterranean taste.
Vegan Greek Stuffed Peppers
Vegan Greek Stuffed Peppers are a hearty and flavorful plant-based dish.
Bell peppers are filled with a mixture of quinoa, tomatoes, onions, and aromatic herbs, then baked to perfection.
This dish is ideal for lunch, dinner, or meal prep.
Ingredients
- 4 large bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1/2 cup diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Optional garnish: fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté onion and garlic for 3–4 minutes.
- Stir in diced tomatoes, cooked quinoa, oregano, and black pepper; cook for 5 minutes.
- Stuff halved bell peppers with the quinoa mixture and place in a baking dish.
- Cover with foil and bake for 25–30 minutes until peppers are tender.
- Garnish with fresh parsley before serving.
Vegan Greek Stuffed Peppers are low carb, nutritious, and packed with flavor.
They make a perfect vegetarian main course.
The combination of quinoa, vegetables, and herbs delivers a hearty, satisfying, and healthy Mediterranean dish.
Vegan Greek Lentil Soup
Vegan Greek Lentil Soup is a warming, protein-rich dish full of Mediterranean flavors.
Red lentils, tomatoes, and aromatic herbs create a hearty, savory soup perfect for any season.
Ideal for lunch, dinner, or meal prep.
Ingredients
- 1 cup red lentils, rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 carrot, diced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional garnish: fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, and carrot for 3–4 minutes until fragrant.
- Stir in diced tomatoes, lentils, oregano, cumin, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender.
- Season with salt and pepper; garnish with fresh parsley before serving.
Vegan Greek Lentil Soup is hearty, flavorful, and protein-rich.
It makes a perfect comfort meal or meal prep option.
The combination of lentils, vegetables, and herbs delivers nutrition, warmth, and authentic Greek taste.
Vegan Greek Tzatziki with Pita
Vegan Greek Tzatziki is a creamy, refreshing dip perfect for snacks, appetizers, or sides.
Dairy-free yogurt is combined with cucumber, garlic, lemon juice, and fresh dill for authentic Mediterranean flavor.
Serve with pita, vegetables, or as a sauce for wraps.
Ingredients
- 1 cup unsweetened plant-based yogurt
- 1/2 cucumber, grated and drained
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1 teaspoon chopped fresh dill
- 1/4 teaspoon black pepper
- Optional: pinch of salt
Instructions
- In a bowl, combine plant-based yogurt, grated cucumber, garlic, lemon juice, olive oil, and dill.
- Mix well until smooth and creamy.
- Season with black pepper and a pinch of salt if desired.
- Chill in the refrigerator for 30 minutes to enhance flavors.
Vegan Greek Tzatziki is refreshing, flavorful, and entirely plant-based.
It makes a perfect snack, appetizer, or side dish.
The combination of yogurt, cucumber, garlic, and dill delivers creamy texture, zest, and authentic Mediterranean taste
Vegan Greek Orzo Salad
Vegan Greek Orzo Salad is a light, refreshing dish perfect for lunch or a side.
Whole wheat orzo is combined with cherry tomatoes, cucumbers, Kalamata olives, and fresh herbs, tossed in a lemon-olive oil dressing.
This colorful salad is easy to prepare and full of Mediterranean flavor.
Ingredients
- 1 cup whole wheat orzo, cooked
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 2 tablespoons Kalamata olives, sliced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon chopped fresh parsley
- 1/4 teaspoon black pepper
Instructions
- Cook orzo according to package instructions; drain and cool.
- In a large bowl, combine orzo, cherry tomatoes, cucumber, and olives.
- Drizzle olive oil and lemon juice over the salad.
- Sprinkle with parsley and black pepper, tossing gently to combine.
Vegan Greek Orzo Salad is light, nutritious, and full of Mediterranean flavors.
It makes a perfect lunch, side dish, or picnic salad.
The combination of orzo, fresh vegetables, and olives delivers vibrant colors, texture, and authentic taste.
Vegan Greek Roasted Vegetables
Vegan Greek Roasted Vegetables are a simple, flavorful side dish.
A mix of zucchini, eggplant, bell peppers, and onions is roasted with olive oil, garlic, and oregano for a Mediterranean-inspired dish.
Perfect for lunch, dinner, or as a side to grain bowls.
Ingredients
- 1 zucchini, sliced
- 1 eggplant, cubed
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss all vegetables with olive oil, garlic, oregano, and black pepper.
- Spread vegetables evenly on a baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
Vegan Greek Roasted Vegetables are low carb, nutrient-rich, and full of flavor.
They make a perfect side dish or main component for bowls.
The combination of fresh vegetables, olive oil, and herbs delivers authentic Mediterranean taste and vibrant colors.
Vegan Greek Dolmas (Stuffed Grape Leaves)
Vegan Greek Dolmas are tender grape leaves stuffed with a savory rice and herb mixture.
This traditional Mediterranean dish is plant-based, flavorful, and perfect for appetizers or main meals.
Dolmas are often served with lemon wedges for an added zesty touch.
Ingredients
- 20 grape leaves, rinsed and drained
- 1 cup cooked rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped fresh parsley
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, heat olive oil and sauté onion and garlic for 3 minutes.
- Combine sautéed onion and garlic with rice, dill, parsley, lemon juice, and black pepper.
- Place a spoonful of rice mixture on each grape leaf and roll tightly.
- Arrange stuffed grape leaves in a baking dish, seam side down.
- Cover with foil and bake for 25 minutes.
Vegan Greek Dolmas are a delicious, plant-based Mediterranean appetizer.
They make a perfect starter, snack, or side dish.
The combination of grape leaves, rice, and herbs delivers a fragrant, flavorful, and authentic Greek experience.
Vegan Greek Hummus with Roasted Red Pepper
Vegan Greek Hummus with Roasted Red Pepper is a creamy, flavorful dip perfect for snacks or appetizers.
Chickpeas blended with roasted red peppers, tahini, lemon juice, and garlic create a smooth, Mediterranean-inspired spread.
It pairs perfectly with pita bread, fresh vegetables, or crackers.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 roasted red pepper, peeled and chopped
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- Optional garnish: paprika or fresh parsley
Instructions
- In a food processor, combine chickpeas, roasted red pepper, tahini, lemon juice, garlic, and black pepper.
- Blend until smooth and creamy.
- Drizzle olive oil on top and mix gently.
- Garnish with paprika or fresh parsley.
Vegan Greek Hummus with Roasted Red Pepper is creamy, flavorful, and protein-rich.
It makes a perfect snack, appetizer, or side dish.
The combination of chickpeas, roasted pepper, and tahini delivers authentic Mediterranean taste, nutrition, and smooth texture.
Vegan Greek Tabbouleh
Vegan Greek Tabbouleh is a fresh, herbaceous salad packed with flavor and nutrients.
Bulgur wheat is combined with parsley, mint, tomatoes, cucumber, and a lemon-olive oil dressing for a light Mediterranean dish.
It is perfect for lunch, side dishes, or potlucks.
Ingredients
- 1 cup bulgur wheat, cooked
- 1/2 cup chopped parsley
- 1/4 cup chopped mint
- 1/2 cup diced cucumber
- 1/2 cup diced tomatoes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
Instructions
- Cook bulgur wheat according to package instructions; drain and cool.
- In a large bowl, combine bulgur, parsley, mint, cucumber, and tomatoes.
- Drizzle olive oil and lemon juice over the salad.
- Season with black pepper and toss gently.
Vegan Greek Tabbouleh is light, refreshing, and full of Mediterranean flavor.
It makes a perfect lunch, side salad, or healthy snack.
The combination of bulgur, herbs, and vegetables delivers a fresh, zesty, and satisfying dish.
Vegan Greek Baba Ganoush
Vegan Greek Baba Ganoush is a smoky, creamy eggplant dip perfect for appetizers or sides.
Roasted eggplant is blended with tahini, garlic, lemon juice, and olive oil for a rich Mediterranean flavor.
It is ideal with pita, vegetables, or as a spread.
Ingredients
- 1 large eggplant
- 2 tablespoons tahini
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- Optional garnish: paprika or chopped parsley
Instructions
- Preheat oven to 400°F (200°C).
- Roast eggplant for 30–35 minutes until tender; cool slightly.
- Peel the skin and place the flesh in a food processor.
- Add tahini, garlic, lemon juice, olive oil, and black pepper; blend until smooth.
- Garnish with paprika or parsley before serving.
Vegan Greek Baba Ganoush is creamy, smoky, and packed with flavor.
It makes a perfect snack, appetizer, or side dish.
The combination of roasted eggplant, tahini, and lemon delivers authentic Mediterranean taste and a rich, satisfying texture.
Vegan Greek Lentil Salad
Vegan Greek Lentil Salad is a protein-packed, refreshing dish perfect for lunch or a light dinner.
Cooked lentils are combined with cucumbers, tomatoes, red onion, olives, and a lemon-olive oil dressing for a flavorful Mediterranean meal.
It’s easy to prepare and ideal for meal prep.
Ingredients
- 1 cup cooked green or brown lentils
- 1/2 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/4 cup chopped red onion
- 2 tablespoons chopped Kalamata olives
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- Optional garnish: fresh parsley
Instructions
- In a large bowl, combine lentils, tomatoes, cucumber, red onion, and olives.
- Drizzle olive oil and lemon juice over the salad.
- Toss gently to combine and season with black pepper.
- Garnish with fresh parsley before serving.
Vegan Greek Lentil Salad is high in protein, fresh, and satisfying.
It makes a perfect lunch, side dish, or meal prep option.
The combination of lentils, vegetables, and zesty dressing delivers authentic Mediterranean flavor and a nutrient-rich meal.
Vegan Greek Roasted Chickpeas
Vegan Greek Roasted Chickpeas are a crunchy, protein-packed snack with Mediterranean-inspired flavors.
Chickpeas are roasted with olive oil, garlic, oregano, and paprika for a savory, satisfying treat.
Perfect for snacking, topping salads, or adding crunch to bowls.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Pat chickpeas dry with a paper towel.
- Toss chickpeas with olive oil, garlic powder, oregano, paprika, and black pepper.
- Spread on a baking sheet and roast for 25–30 minutes, shaking halfway through, until crispy.
Vegan Greek Roasted Chickpeas are crunchy, flavorful, and protein-rich.
They make a perfect snack, salad topper, or appetizer.
The combination of chickpeas and Mediterranean spices delivers a savory, satisfying, and healthy snack.
Vegan Greek Quinoa Bowl
Vegan Greek Quinoa Bowl is a balanced, nutrient-rich Mediterranean dish perfect for lunch or dinner.
Quinoa is combined with roasted vegetables, chickpeas, olives, and a lemon-olive oil dressing for a flavorful, plant-based meal.
It’s easy to prepare, high in protein, and full of vibrant flavors.
Ingredients
- 1 cup cooked quinoa
- 1/2 cup roasted zucchini
- 1/2 cup roasted red bell pepper
- 1/2 cup cooked chickpeas
- 2 tablespoons chopped Kalamata olives
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- Optional garnish: fresh parsley
Instructions
- In a bowl, combine cooked quinoa, roasted vegetables, chickpeas, and olives.
- Drizzle olive oil and lemon juice over the mixture.
- Toss gently and season with black pepper.
- Garnish with fresh parsley before serving.
Vegan Greek Quinoa Bowl is protein-packed, low-carb, and full of flavor.
It makes a perfect lunch, dinner, or meal prep option.
The combination of quinoa, roasted vegetables, and chickpeas delivers authentic Mediterranean taste, nutrition, and a satisfying texture.
