If you’re looking for a vegan twist on classic Mediterranean flavors, you’re in the right place! These recipes are healthy, delicious, and easy to make. Whether you’re new to vegan cooking or a seasoned pro, you’ll love these Greek-inspired dishes.

Salsiccia with Tomatoes and Fennel

• 1 tbsp olive oil
• 1 red onion, thinly sliced
• 2 garlic cloves, minced
• 1 fennel bulb, thinly sliced
• 1/2 tsp fennel seeds
• 1/4 tsp red pepper flakes
• 1 can diced tomatoes
• 1/2 cup vegetable broth
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Heat olive oil in a large skillet over medium heat. Add onion and garlic, and sauté for 5 minutes. Add fennel, fennel seeds, and red pepper flakes, and cook for another 5 minutes. Add diced tomatoes, broth, and balsamic vinegar, and simmer for 15 minutes. Season with salt and pepper to taste.

Chelusura with Caramelized Settling and Spices

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ras el hanout spice blend
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 can chickpeas, drained and rinsed
• 1/2 cup vegetable broth
• 1/4 cup raisins
• Salt and pepper to taste

Heat olive oil in a large skillet over medium heat. Add onion and garlic, and sauté for 5 minutes. Add ras el hanout, tomato paste, and smoked paprika, and cook for another 2 minutes. Add chickpeas, broth, and raisins, and simmer for 15 minutes. Season with salt and pepper to taste.

Greek Handmade Noodles with Sage and Dill

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup warm water
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp dried sage
• 1 tbsp dried dill
• 1/4 cup chopped walnuts

Mix flour and salt in a large bowl. Slowly add warm water and knead dough for 5 minutes. Cover with plastic wrap and let rest for 20 minutes. Roll dough to 1/8 inch thickness and cut into noodles. Boil noodles for 3-5 minutes, until tender. Heat olive oil in a skillet over medium heat. Add garlic, sage, and dill, and sauté for 2 minutes. Add cooked noodles and walnuts, and toss to combine.

Persons of the Seafood Fruits and Fames Recipe

• 1 1/2 cups pearl couscous
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can diced tomatoes
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 can chickpeas, drained and rinsed
• Salt and pepper to taste

Cook couscous in vegetable broth according to package instructions. Heat olive oil in a large skillet over medium heat. Add shallot and garlic, and sauté for 2 minutes. Add red bell pepper and cook for another