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Vegan Greek

Stuffed Grape Leaves Casserole

Stuffed Grape Leaves Casserole

If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. 

Vegan Moussaka

Vegan Moussaka

Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd. If you don't have a deep (3 inches) baking dish, make this in two separate dishes.

Spicy Chickpea Dip

Spicy Chickpea Dip

Taking the tahini (sesame paste) out of this hummus variation makes it a low-fat dip that’s still full of flavor. Toasting whole cumin seeds and then grinding them to a powder adds a smoky flavor you can’t get from preground cumin. Serve with pita crisps and raw veggies.

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Hummus Pie

This vegan pizza has a Mediterranean flair. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.

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Jackfruit Gyros

Pile this spicy jackfruit filling into warmed pitas, and serve with soy yogurt, shredded lettuce, sliced onions and tomatoes, and a dash of hot sauce.

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Baked Ziti with Zucchini, Chickpeas, and Olives

Everyone can enjoy this reliable bake-and-take casserole. It comes together quickly and can be made ahead and reheated. Use panko breadcrumbs, tossed with Italian seasoning, in place of the Italian-seasoned breadcrumbs, if desired.

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Roasted Garlic Hummus

This creamy-zesty dip has more than 40 cloves of garlic in it. Yet, roasting the garlic softens the cloves to a creamy, slightly sweet pulp that doesn’t overwhelm other flavors or give off that typical garlicky aroma.

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