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Deliciously Greek: A Vegan Twist on Classic Mediterranean Cuisine

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Deliciously Greek: A Vegan Twist on Classic Mediterranean Cuisine

What are some traditional Greek dishes that have been reinvented in this vegan cookbook?

Deliciously Greek: A Vegan Twist on Classic Mediterranean Cuisine

Greek cuisine is world-renowned for its delicious, flavorful dishes and fresh ingredients. From dolmades to moussaka, there’s no shortage of classic Mediterranean favorites that will leave your taste buds singing.

But if you’re vegan, you may think that Greek cuisine is off-limits due to the reliance on animal products like lamb and feta cheese. Fear not! With a little creativity, you can transform traditional Greek dishes into mouth-watering vegan masterpieces. In this article, we’ll show you how to put a plant-based spin on some classic Greek recipes.

Vegan Spanakopita

Spanakopita is a savory pastry filled with spinach, feta cheese, and herbs. To make it vegan-friendly, swap out the feta for crumbled tofu and use a flaky puff pastry instead of the traditional phyllo dough.

  • 1 package of frozen puff pastry, thawed
  • 1 block of extra-firm tofu, drained and crumbled
  • 1 bag of frozen spinach, thawed and squeezed dry
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried oregano
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Add the crumbled tofu, spinach, oregano, salt, and pepper. Cook for an additional 5 minutes, stirring frequently.
  3. Roll out the puff pastry on a floured surface. Cut into squares or triangles, depending on your preference.
  4. Place a spoonful of the tofu and spinach mixture onto each pastry square. Fold the pastry over and seal the edges with a fork.
  5. Bake the spanakopita at 400°F for 20-25 minutes, or until golden brown and crispy.

Vegan spanakopita

Vegan Moussaka

Moussaka is a hearty casserole made with layers of eggplant, meat, and béchamel sauce. For a vegan version, we’ll replace the meat with lentils and use a vegan béchamel made with non-dairy milk and flour.

  • 2 large eggplants, sliced into rounds
  • 1 cup of green lentils, cooked
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of tomato paste
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 2 cups of non-dairy milk
  • 3 tablespoons of flour
  • 1/4 cup of nutritional yeast
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 375°F.
  2. Brush the eggplant slices with olive oil and arrange them on a baking sheet. Bake for 20-25 minutes, or until tender.
  3. Meanwhile, heat some olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  4. Add the cooked lentils, tomato paste, cinnamon, nutmeg, salt, and pepper. Stir to combine.
  5. Spoon a layer of the lentil mixture into the bottom of a casserole dish. Top with a layer of eggplant slices. Repeat until all the ingredients are used up, ending with a layer of eggplant on top.
  6. To make the vegan béchamel, whisk together the non-dairy milk, flour, nutritional yeast, salt, and pepper in a saucepan. Cook over medium heat, whisking constantly, until the sauce thickens.
  7. Pour the vegan béchamel over the top of the moussaka. Bake for 35-40 minutes, or until the top is golden brown and bubbly.

Vegan moussaka

With these easy-to-follow recipes, you can enjoy the flavors of Greece without sacrificing your vegan lifestyle. Bon appétit!

© 2021 Deliciously Greek. All rights reserved.

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