Vegan - Mediterranean Living

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Mediterranean Recipes

Servings : 4
Cook Time : 20 Min

Grilled Eggplant with Mint and Garlic Dressing (Italy)

Servings : 4
Cook Time : 60 Min

Eggplant, Lentils, and Peppers cooked in Olive Oil (Turkish)

Servings : 6
Cook Time : 60 Min

Greek Briam (Summer Vegetables Baked in Olive Oil)

Servings : 4
Cook Time : 25 Min

Pumpkin Soup with Sautéed Mushrooms (Italy)

Servings : 2
Cook Time : 10 Min

Sautéed Mushrooms with Garlic and Thyme (Spain)

Servings : 6
Cook Time : 25 Min

Pumpkin with Rosemary and Cinnamon (Greek island of Crete)

Yield : 6
Servings : 6
Cook Time : 20 Min

Greek Potato Salad (Patata Salata)

Servings : 8

14th Century Egyptian Hummus

Servings : 6
Cook Time : 60 Min

Orange Lemon Potatoes (Island of Crete)

Yield : 4
Servings : 4
Cook Time : 10 Min

Tomato Vinaigrette

Servings : 4
Cook Time : 30 Min

Roasted Cauliflower with Herbs

Servings : 6
Cook Time : 35 Min

Turkish Garbanzo Bean Pilaf

Servings : 6
Cook Time : 20 Min

Mushrooms and Tomatoes Baked in Wine from Patmos

Yield : 6 thick biscuits or 10 flat
Cook Time : 15 Min

Harcha (Moroccan Semolina Biscuits)

Servings : 4

Lebanese Fattoush Salad

Servings : 4 to 6
Cook Time : 15 Min

Quinoa Salad with Cucumber and Olives

Yield : 5 cups
Servings : 10
Cook Time : 75 Min

Maple Almond Granola with Coconut (Gluten-Free)

Servings : 6
Cook Time : 35 Min

Black Eyed Peas with Fresh Dill, Olive Oil and Orange Slices

Servings : 6
Cook Time : 30 Min

Moroccan Harira (Lentil, Chickpea and Tomato Soup)

Cook Time : 3 Min

Mediterranean Spice Blend

Servings : 4
Cook Time : 15 Min

Horta (Greens) and Potatoes in the Instant Pot

Cook Time : 10 Min

Zucchini Noodles Baked in Olive Oil (Low Carb Pasta)

Servings : 6
Cook Time : 50 Min

Horta (Greens) with Potatoes (Recipe and How-To Video)

Yield : 8
Servings : 8
Cook Time : 35 Min

Leeks and Celery

Cook Time : 10 Min

Maple Blueberry Compote

Yield : 1 cup
Servings : 8

Tahini Sauce with Lemon and Garlic

Yield : 4
Servings : 4
Cook Time : 10 Min

Servings : 4
Cook Time : 15 Min

Traditional Grilled Italian Vegetables

Yield : 6
Servings : 6

Chickpea and Spinach Salad with Avocado (Greek Island of Crete)

Cook Time : 10 Min

Grilled Corn Recipe with Green Tahini Sauce

Servings : 6
Cook Time : 35 Min

Kalamata Olive and Chickpea Paella (Vegan Mediterranean – Paella de Verduras)

Servings : 2-4
Cook Time : 30 Min

Herbs De Provence Parmesan Oven Fries

Servings : 4
Cook Time : 40 Min

Roasted Veggie Flatbread (Spain)

Servings : 6
Cook Time : 22 Min

Greek Instant Pot Lentils

Yield : 6
Servings : 6
Cook Time : 40 Min

Mediterranean Spiced Millet and Vegetables

Yield : 3 cups
Servings : 12
Cook Time : 10 Min

Red Pepper Hummus (Israel, Lebanon)

Servings : 8 slices
Cook Time : 40 Min

Savory Skillet Cornbread (Mexico)

Servings : 4

Tabbouleh (Lebanese Parsley and Lemon Salad)

Servings : 6
Cook Time : 15 Min

Grilled Marinated Summer Vegetables

Servings : 6
Cook Time : 25 Min

Instant Pot Black Eyed Peas with Fresh Dill and Parsley

Servings : 4
Cook Time : 90 Min

Oven Fried Potatoes with Mediterranean Spice Blend

Servings : 6
Cook Time : 60 Min

Eggplant Casserole (Ikarian Soufico)

Yield : 8 small pita rounds
Servings : 8
Cook Time : 20 Min

Whole Wheat Pita Bread

Servings : 4
Cook Time : 5 Min

Instant Pot Beans and Greens (15-Minute Meal)

Servings : 4

Avocado, Radish and Cucumber Salad

Yield : 4
Servings : 4
Cook Time : 30 Min

Sweet Potato Fries

Yield : 6 Tablespoons

Shawarma Seasoning

Yield : 6
Servings : 6
Cook Time : 55 Min

Lentil Soup with Olive Oil and Orange (Greek Island of Crete)

Servings : 4
Cook Time : 15 Min

Baked Chickpeas with Zucchini and Fresh Herbs

Servings : 8
Cook Time : 45 Min

Green Beans with Carrots and Potatoes

Yield : 10 cups
Servings : 10
Cook Time : 10 Min

Red Pepper and Cucumber Salad with Couscous and Chickpeas

Servings : 8
Cook Time : 60 Min

Beans and Greens over Polenta

Cook Time : 60 Min

Rosemary and Olive Focaccia

Yield : 8
Servings : 8
Cook Time : 20 Min

Eggplant, Onion and Red Pepper Dip

Servings : 8
Cook Time : 20 Min

Falafel (Chickpea Patties with Sesame, Cilantro and Parsley) – Egypt

Servings : 4
Cook Time : 60 Min

Tian Provencal (French Baked Summer Vegetables)

Servings : 6
Cook Time : 70 Min

Egyptian Lentils with Rice and Pasta (Koshari)

Tabouli (Lebanese Bulgur and Parsley Salad)

Yield : 2
Servings : 2
Cook Time : 15 Min

Summer Veggies with Roasted Almonds

Servings : 6
Cook Time : 20 Min

Zaalouk (Moroccan Eggplant and Pepper Salad)

Servings : 4
Cook Time : 45 Min

Servings : 8
Cook Time : 30 Min

Greek White Bean Soup with Orange Slices and Olive Oil (Fasolada)

Servings : 4
Cook Time : 30 Min

Italian Peperonata (Sweet Bell Peppers with Tomatoes and Olives)

Servings : 4-6 as a salad or side dish
Cook Time : 25 Min

Fried Onion Salad with Black Olives (Greek Island of Skyros)

Yield : one batch

Chermoula: Moroccan Cilantro Sauce

Sauteed Swiss Chard with Garlic

Servings : 4
Cook Time : 15 Min

Lemony Asparagus With Garlic

Yield : 10 patties
Servings : 5
Cook Time : 10 Min

Bean Burgers with Garlic and Sage (Vegetarian, Gluten Free)

Servings : 6
Cook Time : 90 Min

Baked Eggplant with Caramelized Onions (Central Greece)

Servings : 6

Lebanese Hummus

Servings : 4
Cook Time : 15 Min

Grilled Portobello Mushrooms with Garlic Balsamic Marinade

Servings : 2
Cook Time : 10 Min

Ful Medames (Syrian Breakfast)

Servings : 6
Cook Time : 30 Min

Roasted Pepper and Kalamata Olive Salad (Greek Island of Crete)

Herbs de Provence (Make your own)

Yield : 16
Servings : 16

Cilantro Corn Salsa with Jalapeño and Lime (Spain)

Servings : 4
Cook Time : 15 Min

Instant Pot Fasolakia (Green Beans and Potatoes in Olive Oil)

Servings : 2
Cook Time : 20 Min

Avocado Toast with Caramelized Balsamic Onions

Yield : 1.5 cups
Servings : 8
Cook Time : 30 Min

Pomegranate Sauce

Servings : 4
Cook Time : 50 Min

Baba Ganoush (Lebanese Eggplant Dip)

Yield : 40 cookies
Servings : 20
Cook Time : 25 Min

Orange Sesame Cookies Baked with Olive Oil (Crete)

Servings : 4
Cook Time : 20 Min

Olive Oil French Fries

Servings : 2
Cook Time : 15 Min

Lebanese Breakfast Bulgur Cereal with Fruit and Nuts

Servings : 12

Tangy Italian Salad Dressing

Servings : 4
Cook Time : 20 Min

Servings : 4
Cook Time : 60 Min

Ziti with Roasted Cherry Tomatoes and Eggplant

Roasted Cherry Tomatoes with Garlic and Balsamic

Servings : 6
Cook Time : 15 Min

Sautéed Tri-Color Peppers with Capers

Servings : 4
Cook Time : 20 Min

Melt in your Mouth Grilled Eggplant

Yield : 8
Servings : 8
Cook Time : 30 Min

Black Eyed Beans And Avocado Salad (Crete)

Cook Time : 10 Min

Instant Pot Tomato Sauce with Artichokes and Olives

Yield : 9 rolls
Servings : 9
Cook Time : 30 Min

Onion and Sage Focaccia Rolls

Servings : 6
Cook Time : 20 Min

Instant Pot Moroccan Chickpea Stew with Bulgur Wheat Pilaf

Yield : 8
Servings : 8
Cook Time : 60 Min

Greek Lemon and Garlic Potatoes (recipe and video)

Yield : 4
Servings : 4
Cook Time : 30 Min

Pasta and Garbanzo Beans Alla Toscana

Yield : 8
Servings : 8
Cook Time : 30 Min

Marinated Eggplant with Mint & Capers

Servings : 6
Cook Time : 40 Min

Warm Red Bliss Potato Salad with Artichokes, Capers, and Lemony Dill Vinaigrette

Italian Giardiniera

The Best Vegan Pesto Recipe

Servings : 6

Cherry Tomato Sauce and Bela Mushrooms on Pasta

Yield : 8
Servings : 8
Cook Time : 30 Min

Greek Stuffed Grape Leaves (Recipe and How-to Video)

Servings : 4
Cook Time : 45 Min

Mediterranean Vegan Bowl with Beet Hummus

Yield : 3/4 cup

Yield : 4
Servings : 4
Cook Time : 20 Min

Cauliflower With Spicy Dukkah (Egyptian Almond Spice Blend) Videos/Recipes

Yield : 4
Servings : 4
Cook Time : 30 Min

Black Bean Stew

Yield : 2 cups
Servings : 8
Cook Time : 5 Min

Spicy Rosemary Olives

Servings : 8
Cook Time : 80 Min

Vegan Lentil ‘Meat’ Sauce with Portobello Mushrooms

Servings : 4
Cook Time : 45 Min

Yield : 4
Servings : 4
Cook Time : 20 Min

Lentils With Salsa Verde

Servings : 4
Cook Time : 40 Min

Artichokes, Green Peas, and Potatoes

Servings : 4
Cook Time : 50 Min

Maple Sweet Potatoes with Smoked Paprika

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