What inspired the author of ‘Deliciously Greek: A Vegan Twist on Traditional Greek Cuisine’ to create vegan versions of classic Greek dishes?
When it comes to Greek cuisine, meat and dairy products often take center stage. However, with a little creativity, it’s possible to enjoy the rich flavors of Greek cuisine without sacrificing your vegan diet. Here are a few vegan takes on classic Greek dishes that will have you saying “Opa!” in no time.
Vegan Spanakopita
This classic Greek dish is usually filled with spinach and feta cheese. However, this vegan version uses tofu and nutritional yeast for a creamy, cheesy flavor without the dairy.
Ingredients:
- 1 package of phyllo dough
- 1 package of firm tofu, drained and crumbled
- 1/2 cup of nutritional yeast
- 1/2 cup of chopped onions
- 1/2 cup of chopped fresh dill
- 1/4 cup of olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F.
- In a large bowl, mix together the crumbled tofu, nutritional yeast, onions, dill, olive oil, salt, and pepper.
- Unroll the phyllo dough and cut it into squares or rectangles that will fit the bottom of a baking dish.
- Lay down a layer of phyllo dough, brush with oil, add another layer, and repeat until you have at least 4 layers.
- Add the tofu mixture to the baking dish.
- Add another layer of phyllo and repeat until you have at least 4 layers.
- Brush the top layer with oil and bake for 25-30 minutes or until golden brown on top.
Vegan Moussaka
Moussaka is a hearty Greek dish that typically includes layers of ground meat, potatoes, and eggplant, all topped with a béchamel sauce. This vegan version uses lentils and cashew cream for a creamy, satisfying meal.
Ingredients:
- 1 large eggplant, thinly sliced
- 2 large potatoes, thinly sliced
- 1 cup of brown lentils, cooked
- 1/2 cup of chopped onions
- 2 cloves of garlic, minced
- 1 can (14 oz) of crushed tomatoes
- 1 tsp of dried oregano
- 1 tsp of dried basil
- 1 tsp of ground cinnamon
- 1/2 cup of cashews, soaked overnight and drained
- 1/2 cup of vegetable broth
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F.
- Arrange the eggplant and potato slices in a single layer on a baking sheet. Roast for 20-25 minutes or until tender.
- In a large saucepan, sauté the onions and garlic until softened.
- Add the cooked lentils, crushed tomatoes, oregano, basil, cinnamon, salt, and pepper to the saucepan.
- Cook for 10-15 minutes or until the flavors have blended together.
- In a blender, combine the soaked cashews and vegetable broth until smooth.
- To assemble, layer the roasted eggplant and potato slices in a baking dish.
- Add the lentil mixture on top.
- Top with the cashew cream.
- Bake for 30-35 minutes or until golden brown on top.
Vegan Greek Salad
A classic Greek salad typically includes feta cheese and sometimes even anchovies. This vegan version uses tofu and kalamata olives for a salty, tangy flavor.
Ingredients:
- 1 head of romaine lettuce, chopped
- 1/2 cup of cherry tomatoes, halved
- 1/2 cup of sliced cucumbers
- 1/4 cup of sliced red onions
- 1/4 cup of kalamata olives
- 1/2 package of firm tofu, cubed
- 2 tbsp of olive oil
- 1 tbsp of lemon juice
- 1 tsp of dried oregano
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the lettuce, cherry tomatoes, cucumbers, red onions, and kalamata olives.
- In a separate bowl, mix together the cubed tofu, olive oil, lemon juice, oregano, salt, and pepper.
- Add the tofu mixture to the salad and toss to combine.
With a few vegan substitutions, you don’t have to miss out on the flavors of traditional Greek cuisine. Try these recipes or experiment with your own vegan twists on your favorite Greek dishes to enjoy a deliciously Greek meal.
Thanks for reading!
