What are some typical ingredients used in Greek vegan cuisine?
Exploring the Delicious World of Greek Vegan Cuisine
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 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
- Preheat the oven to 375°F/190°C.
- 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.
- In a large skillet, sauté the onion and garlic in olive oil until the onion is translucent.
- 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.
- Blend the cashews, vegetable broth, nutritional yeast, salt, and pepper until you get a smooth sauce.
- Layer the roasted eggplant and potatoes in a baking dish, then add the lentil mixture on top.
- Pour the cashew sauce over the lentil mixture.
- Bake for 35-40 minutes or until the top is golden brown and bubbly.
- 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
- Rinse the grape leaves in cold water and let them soak for a few minutes.
- Sauté the onion and garlic in olive oil until the onion is translucent.
- Add the rice and stir until it’s coated in oil.
- 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.
- Roll the rice mixture in the grape leaves, tucking in the sides as you go.
- Arrange the dolmades in a pot, packing them tightly to prevent them from unraveling.
- Add enough water to cover the dolmades, then place a plate on top to keep them submerged.
- Bring to a boil, then reduce heat and let it simmer for 30-35 minutes or until the dolmades are tender.
- 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.”
