Greek cuisine⁣ is a ⁣treasure trove of flavors and aromas, and it’s ⁤no⁢ wonder that it has become⁢ so popular around the world.‌ However, traditional Greek cuisine is‍ heavily focused on‍ meat⁣ and‌ dairy products, making it a⁣ bit of a ⁣challenge for vegans to enjoy.

But ‍fear not! Greek vegan cuisine is ​a thing, and it’s ‍just as delicious and satisfying as its non-vegan counterpart. In this recipe, we will explore some of the most mouth-watering vegan dishes that⁢ Greece has ‍to offer.

Moussaka

Moussaka is a classic Greek ⁢dish⁣ that usually consists of ‍layers ⁣of‌ eggplant, potatoes, and minced meat, all⁢ topped with a⁢ creamy béchamel ​sauce. However, this vegan version replaces ⁣the meat with⁤ lentils and the béchamel sauce with a cashew-based sauce.

• 2 large​ eggplants,⁣ thinly sliced⁣
• 3 large potatoes, thinly sliced
• 1 onion, diced
• 3 garlic cloves,⁢ minced
• 1 cup of lentils
• 1 tbsp of tomato paste
• 1 tsp of dried oregano
• 1 cup ⁢of⁤ cashews, soaked overnight
• 1 cup of vegetable broth
• 2 tbsp of nutritional yeast
• Salt and pepper to taste
• Olive oil for‍ frying

1. Preheat the ‍oven​ to ⁤375°F/190°C.
2. Place the eggplant and ⁢potato slices on separate baking sheets and brush them with olive⁢ oil. ⁣Roast⁢ them for 25-30 ‌minutes or until they’re tender ⁢and golden‍ brown.
3. In a large skillet, sauté the onion and garlic in olive⁢ oil until the⁢ onion is translucent.
4. Add the lentils, tomato ⁣paste, oregano, and 1 cup of water. Bring to a boil, then reduce‍ heat and ⁢let it simmer ​for 20-25 minutes⁤ or until the lentils are cooked.
5. Blend⁢ the cashews, vegetable broth, nutritional yeast, salt, and pepper until you get a smooth sauce.
6. Layer the roasted eggplant and potatoes‍ in a baking dish, then add the lentil mixture​ on⁤ top.
7. Pour⁣ the cashew sauce over ​the lentil mixture.
8. Bake for 35-40⁢ minutes or until the top is golden brown ⁤and bubbly.
9. Let it cool for a few minutes before serving.

Dolmades

Dolmades are stuffed⁤ grape leaves that are usually filled with minced ⁢meat and ⁤rice. But in this⁤ vegan version,​ we will be⁣ using​ only rice ⁣and aromatic herbs.

• 1 cup of⁢ short-grain rice
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup⁣ of vegetable broth
• 1/4 cup of chopped dill
• 1/4 cup of chopped parsley
• 1/4 cup of chopped mint
• 2 tbsp of lemon juice
• 1/4 cup of olive‍ oil
• Salt and pepper to‌ taste
• 1 ⁤jar of ⁤brined grape‍ leaves

1. Rinse the grape leaves in cold water and let them soak for a few minutes.
2. Sauté⁣ the onion and garlic ⁢in olive oil until the onion is translucent.
3. Add​ the rice and stir until it’s coated in oil.
4. Add the vegetable broth,⁣ dill,​ parsley, mint, lemon juice, salt, and pepper. Bring to a ‌boil, then ​reduce heat and let it simmer for‍ 15-20 minutes or until the rice is cooked.
5. Roll ​the rice mixture in the grape leaves, tucking in the sides as you go.
6. Arrange the dolmades ⁢in a pot, ⁣packing them tightly to ⁢prevent them from unraveling.
7. Add enough water to cover the dolmades, then place a plate on top to keep⁣ them submerged.
8. Bring to a boil, then reduce heat and ‌let it simmer ​for 30-35 minutes or until the dolmades are tender.
9. Serve ‌warm or‍ cold, with lemon wedges on the side.

“Greek vegan cuisine is a thing, ​and it’s just as delicious and satisfying as its non-vegan counterpart.”