18 Delicious Vegan Mediterranean Recipes for Every Season

Dive into the vibrant flavors of the Mediterranean with our roundup of 18 Delicious Vegan Mediterranean Recipes for Every Season! Whether you’re craving a quick weeknight dinner, seasonal favorites, or cozy comfort food, we’ve got you covered. These plant-based dishes are not only packed with nutrients but also bursting with taste to keep your meals exciting all year round. Let’s get cooking—your next favorite recipe awaits!

Vegan Mediterranean Stuffed Peppers

These Vegan Mediterranean Stuffed Peppers are a vibrant, flavor-packed dish that brings the sunny tastes of the Mediterranean right to your dinner table.

Ingredients

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup kalamata olives, sliced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fresh parsley, chopped
• 1/2 cup vegan feta cheese, crumbled

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the broth is absorbed.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3 minutes until softened. Stir in chickpeas, sun-dried tomatoes, olives, oregano, salt, and pepper. Cook for another 2 minutes.
4. Remove the skillet from heat. Stir in the cooked quinoa and fresh parsley. Spoon the mixture into the bell peppers, packing it down lightly.
5. Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle with vegan feta, and bake for another 10 minutes until the peppers are tender and the cheese is slightly melted.

The combination of fluffy quinoa, hearty chickpeas, and briny olives stuffed into sweet bell peppers creates a dish that’s as satisfying as it is colorful.

Tip: For an extra flavor boost, drizzle the stuffed peppers with a little balsamic glaze before serving.

Lentil and Spinach Vegan Mediterranean Soup

Warm up your kitchen with this hearty Lentil and Spinach Vegan Mediterranean Soup, a bowl full of comforting flavors that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
3. Add 1 cup dried green lentils and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes, or until lentils are tender.
4. Stir in 1 can diced tomatoes and 2 cups fresh spinach. Cook for another 5 minutes until spinach is wilted.
5. Finish with 1 tablespoon lemon juice, and season with salt and pepper to taste.

The smoky depth from the paprika and the bright pop of lemon make this soup a standout, perfect for those nights when you need a little extra warmth.

Tip: For an even richer flavor, let the soup sit for 10 minutes off the heat before serving.

Vegan Mediterranean Chickpea Salad

This Vegan Mediterranean Chickpea Salad is a vibrant, flavor-packed dish that comes together in minutes, perfect for a quick lunch or a hearty side.

Ingredients

• 2 cups cooked chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano

Instructions

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh parsley.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, black pepper, and dried oregano until well combined.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The crunch of fresh vegetables paired with the creamy chickpeas and tangy dressing makes this salad a refreshing take on Mediterranean flavors.

Tip: For an extra burst of flavor, add a sprinkle of crumbled vegan feta cheese before serving.

Roasted Eggplant Vegan Mediterranean Dip

This Roasted Eggplant Vegan Mediterranean Dip is a creamy, smoky delight that’s perfect for scooping up with pita or fresh veggies. It’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 2 medium eggplants
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Pierce the eggplants all over with a fork, place them on a baking sheet, and roast for 45 minutes until they’re soft and the skin is charred.
2. Let the eggplants cool slightly, then peel off the skin and discard. Place the flesh in a colander to drain any excess liquid for about 10 minutes.
3. In a food processor, combine the eggplant flesh, tahini, lemon juice, garlic, cumin, smoked paprika, and salt. Blend until smooth.
4. With the processor running, slowly drizzle in the olive oil until the dip is creamy and well combined.
5. Transfer the dip to a serving bowl, garnish with chopped parsley, and serve with your favorite dippers.

The smoky flavor from the roasted eggplant pairs beautifully with the nutty tahini and bright lemon, creating a dip that’s bursting with Mediterranean flavors.

Tip: For an extra smoky flavor, you can roast the eggplants directly over a gas flame before finishing them in the oven.

Vegan Mediterranean Quinoa Salad

This Vegan Mediterranean Quinoa Salad is a vibrant, nutrient-packed dish that brings the flavors of the Mediterranean right to your table. Perfect for a light lunch or a hearty side, it’s as delicious as it is colorful.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.
2. Remove from heat and let it sit covered for 5 minutes. Then, fluff with a fork and allow to cool to room temperature.
3. In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, red onion, Kalamata olives, and fresh parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour over the salad and toss gently to combine.
5. Serve immediately or refrigerate for an hour to let the flavors meld together. The salad can be served chilled or at room temperature.

The crunch of fresh vegetables paired with the tangy olives and lemon dressing makes this salad a refreshing twist on traditional quinoa dishes.

Tip: For an extra burst of flavor, add a sprinkle of crumbled vegan feta cheese before serving.

Stuffed Grape Leaves with Vegan Mediterranean Rice

These Stuffed Grape Leaves with Vegan Mediterranean Rice are a delightful twist on the classic, packed with vibrant flavors and perfect for sharing at your next gathering.

Ingredients

• 1 jar (16 oz) grape leaves, drained and rinsed
• 1 cup uncooked short-grain rice
• 2 cups vegetable broth
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the rice, dill, mint, salt, black pepper, cumin, and cinnamon, cooking for another 2 minutes until fragrant.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and stir in the lemon juice.
4. Lay a grape leaf flat on a surface, shiny side down. Place a tablespoon of the rice mixture near the stem end, fold the sides over the filling, and roll tightly. Repeat with remaining leaves and filling.
5. Arrange the stuffed leaves seam-side down in a large pot. Drizzle with the remaining 2 tbsp olive oil and add enough water to just cover the leaves. Place a plate on top to weigh them down, bring to a simmer, and cook for 30 minutes.
6. Let cool slightly before serving. The combination of fresh herbs and warm spices in these stuffed grape leaves creates a memorable bite that’s both refreshing and satisfying.

Tip: For an extra touch of brightness, serve with a side of tzatziki or a squeeze of fresh lemon juice.

Vegan Mediterranean Lentil Stew

Warm up your kitchen with this hearty Vegan Mediterranean Lentil Stew, a dish that’s as nourishing as it is flavorful, perfect for a cozy night in.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach
• 1 tbsp lemon juice

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced onion, 3 minced garlic cloves, 1 diced large carrot, and 1 diced celery stalk. Cook for 5 minutes until vegetables soften.
2. Stir in 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp ground turmeric. Cook for 1 minute until fragrant.
3. Add 1 cup rinsed green lentils, 4 cups vegetable broth, and 1 can diced tomatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until lentils are tender.
4. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 2 cups fresh spinach and 1 tbsp lemon juice. Cook for another 2 minutes until spinach wilts.

The magic of this stew lies in the smoky paprika and fresh lemon juice, creating a bright yet deeply savory flavor that’s irresistibly comforting.

Tip: For an extra touch of Mediterranean flair, garnish with chopped fresh parsley or a drizzle of olive oil before serving.

Vegan Mediterranean Zucchini Noodles

Dive into the fresh, vibrant flavors of the Mediterranean with these light and zesty Vegan Mediterranean Zucchini Noodles, perfect for a quick, healthy meal that doesn’t skimp on taste.

Ingredients

• 4 medium zucchinis, spiralized
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the spiralized zucchini and sauté for 3-4 minutes, just until softened but still crisp.
2. Add 1 cup cherry tomatoes, 1/2 cup kalamata olives, and 1/4 cup red onion to the skillet. Cook for another 2 minutes, stirring occasionally.
3. Remove from heat and stir in 1/4 cup fresh parsley, 2 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together until well combined.

The beauty of this dish lies in its simplicity and the way the lemon juice brightens the earthy zucchini and salty olives, creating a refreshing yet satisfying meal.

Tip: For an extra protein boost, sprinkle with chickpeas or serve with a side of hummus.

Vegan Mediterranean Hummus Wrap

Whip up this Vegan Mediterranean Hummus Wrap for a quick, nutritious lunch that’s bursting with flavors and colors!

Ingredients

• 1 large whole wheat tortilla
• 1/2 cup homemade or store-bought hummus
• 1/4 cup diced cucumber
• 1/4 cup diced red bell pepper
• 1/4 cup sliced Kalamata olives
• 1/4 cup shredded carrots
• 2 tbsp crumbled vegan feta cheese
• 1 tbsp chopped fresh parsley
• 1 tsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Lay the whole wheat tortilla flat on a clean surface. Spread the 1/2 cup hummus evenly over the tortilla, leaving a small border around the edges.
2. Layer the diced cucumber, red bell pepper, Kalamata olives, shredded carrots, and 2 tbsp crumbled vegan feta cheese over the hummus.
3. Sprinkle the 1 tbsp chopped fresh parsley, 1 tsp lemon juice, 1/2 tsp dried oregano, and salt and pepper to taste over the fillings.
4. Roll the tortilla tightly from one end to the other, tucking in the sides as you go, to form a wrap. Slice in half diagonally and serve immediately.

The crunch of fresh veggies paired with creamy hummus and tangy vegan feta makes every bite of this wrap a delightful contrast of textures and tastes.

Tip: For an extra flavor boost, lightly toast the tortilla before assembling the wrap.

Vegan Mediterranean Falafel

These Vegan Mediterranean Falafels are a crispy, flavorful delight, packed with herbs and spices for a perfect bite every time.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 small onion, quartered
• 3 garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp all-purpose flour
• 1 tsp baking powder
• Oil for frying

Instructions

1. Drain the soaked chickpeas and pat them dry. Combine them in a food processor with parsley, cilantro, onion, garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pulse until the mixture is finely ground but not pureed.
2. Transfer the mixture to a bowl and stir in 2 tbsp all-purpose flour and 1 tsp baking powder. Mix well, then cover and refrigerate for 1 hour to firm up.
3. Heat oil in a deep fryer or large skillet to 375°F. Shape the mixture into small balls or patties. Fry in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.

The secret to these falafels’ irresistible crunch is the combination of fresh herbs and the perfect fry temperature, ensuring a crispy exterior with a tender, flavorful inside.

Tip: For an extra flavor boost, serve these falafels with a drizzle of tahini sauce and a sprinkle of sumac.

Vegan Mediterranean Tomato Cucumber Salad

This Vegan Mediterranean Tomato Cucumber Salad is a refreshing, vibrant dish that brings the flavors of the Mediterranean right to your table with minimal effort.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 large cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and Kalamata olives.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for 10 minutes to allow the flavors to meld.
5. Sprinkle with fresh parsley before serving.

The crispness of the cucumber paired with the juiciness of the tomatoes and the tangy dressing creates a symphony of textures and flavors that’s irresistibly fresh.

Tip: For an extra burst of flavor, add a sprinkle of vegan feta cheese on top before serving.

Vegan Mediterranean Avocado Toast

Start your morning with a burst of Mediterranean flavors on your toast—this vegan twist is as nutritious as it is delicious.

Ingredients

• 2 slices of whole grain bread
• 1 ripe avocado
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/4 cup cherry tomatoes, halved
• 2 tbsp Kalamata olives, sliced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped

Instructions

1. Toast the whole grain bread until golden and crisp.
2. In a small bowl, mash the avocado with the lemon juice, sea salt, black pepper, and crushed red pepper flakes until smooth but slightly chunky.
3. Spread the mashed avocado evenly over the toasted bread slices.
4. Top with cherry tomatoes and Kalamata olives, then drizzle with extra virgin olive oil.
5. Sprinkle with fresh parsley for a fresh, herby finish.

The creamy avocado paired with the tangy olives and juicy tomatoes creates a symphony of flavors that’s both refreshing and satisfying.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Vegan Mediterranean Pasta Salad

This Vegan Mediterranean Pasta Salad is a vibrant, flavor-packed dish that brings the sunny coasts of the Mediterranean right to your table. Perfect for picnics, potlucks, or a refreshing weeknight dinner.

Ingredients

• 8 oz fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
4. Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
5. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The combination of tangy lemon juice, briny olives, and fresh herbs creates a refreshing and satisfying dish that’s as beautiful as it is delicious.

Tip: For an extra burst of flavor, add a sprinkle of vegan feta cheese on top before serving.

Vegan Mediterranean Ratatouille

Dive into the vibrant flavors of the Mediterranean with this easy, plant-based ratatouille that’s as colorful as it is comforting.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 small eggplant, diced into 1-inch cubes
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
2. Add the eggplant, zucchini, yellow squash, and red bell pepper to the skillet. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften.
3. Pour in the can of diced tomatoes, 1 tsp dried thyme, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
4. Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving.

The slow simmer melds the flavors together beautifully, creating a dish that’s hearty yet light, with each vegetable maintaining its distinct texture.

Tip: Serve this ratatouille over a bed of quinoa or with a slice of crusty bread to soak up the delicious sauce.

Vegan Mediterranean Stuffed Eggplant

Dive into the flavors of the Mediterranean with this Vegan Stuffed Eggplant, a dish that’s as nourishing as it is colorful.

Ingredients

• 2 medium eggplants, halved lengthwise
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup kalamata olives, pitted and sliced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/2 cup vegan feta cheese, crumbled

Instructions

1. Preheat oven to 375°F. Scoop out the center of each eggplant half, leaving a 1/2-inch border. Chop the scooped-out flesh and set aside.
2. Brush the eggplant halves with 1 tbsp olive oil and place on a baking sheet. Bake for 20 minutes until slightly softened.
3. Meanwhile, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
4. Add the chopped eggplant flesh, quinoa, sun-dried tomatoes, olives, oregano, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
5. Remove from heat and stir in parsley and vegan feta. Spoon the mixture into the baked eggplant halves.
6. Bake for another 15 minutes until the tops are golden. Serve warm.

The combination of tangy sun-dried tomatoes and briny olives with creamy vegan feta creates a symphony of flavors in every bite.

Tip: For an extra crunch, sprinkle with toasted pine nuts before serving.

Vegan Mediterranean Olive Tapenade

Dive into the vibrant flavors of the Mediterranean with this easy-to-make Vegan Olive Tapenade, perfect for spreading on crusty bread or jazzing up your favorite dishes.

Ingredients

• 1 cup pitted Kalamata olives
• 1/2 cup pitted green olives
• 2 tbsp capers, drained
• 2 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 tsp dried oregano
• 1/4 tsp freshly ground black pepper

Instructions

1. In a food processor, combine the Kalamata olives, green olives, capers, and minced garlic. Pulse until the mixture is coarsely chopped.
2. Add the fresh lemon juice, extra virgin olive oil, dried oregano, and black pepper to the food processor. Pulse a few more times until all ingredients are well combined but still slightly chunky.
3. Transfer the tapenade to a serving bowl and let it sit for at least 30 minutes at room temperature to allow the flavors to meld together.

This tapenade stands out with its bold, briny flavors balanced by the freshness of lemon and the richness of olive oil, making it a versatile condiment that elevates any meal.

Tip: For a smoother tapenade, process the ingredients longer until your desired consistency is reached.

Vegan Mediterranean Lentil Salad

This Vegan Mediterranean Lentil Salad is a vibrant, nutrient-packed dish that brings the sunny flavors of the Mediterranean right to your table. Perfect for a quick lunch or a hearty side, it’s as delicious as it is colorful.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool.
2. In a large bowl, mix the cooled lentils with cucumber, cherry tomatoes, red onion, Kalamata olives, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The crunch of fresh vegetables paired with the earthy lentils and tangy dressing makes this salad a standout dish that’s both satisfying and refreshing.

Tip: For an extra burst of flavor, add a sprinkle of crumbled vegan feta cheese before serving.

Vegan Mediterranean Grilled Vegetables

Bring the vibrant flavors of the Mediterranean to your table with these colorful, smoky grilled vegetables that are as nutritious as they are delicious.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
• 1 large red bell pepper, seeded and quartered
• 1 large yellow bell pepper, seeded and quartered
• 1 red onion, cut into 1/2-inch wedges
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar, 2 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the eggplant, zucchinis, red bell pepper, yellow bell pepper, and red onion to the bowl. Toss gently to coat all the vegetables evenly with the marinade.
4. Grill the vegetables for about 4-5 minutes per side, or until they are tender and have distinct grill marks.
5. Remove from the grill and serve warm or at room temperature.

The smoky char from the grill paired with the tangy balsamic marinade transforms these simple vegetables into a standout dish that’s perfect for sharing.

Tip: Let the vegetables sit in the marinade for 30 minutes before grilling for even deeper flavor.

Conclusion

We hope this roundup of 18 Delicious Vegan Mediterranean Recipes inspires your kitchen adventures all year round! Each dish brings a taste of the Mediterranean’s rich flavors to your table, no matter the season. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for easy access. Happy cooking!