Transforming Traditional Greek Recipes into Delicious Vegan Delights! – Orektiko

Transforming Traditional Greek Recipes into Delicious Vegan ‌Delights!

‌What techniques ​can be used to substitute traditional ‍Greek ingredients in vegan recipes, while keeping the taste authentic?

Are you looking to ⁤add a little⁢ bit of Mediterranean flavor to your vegan diet? Look no further than these delicious vegan ⁣versions of traditional Greek recipes! With a few simple⁢ substitutions, you can enjoy all the​ flavor of traditional Greek cuisine without​ sacrificing your vegan lifestyle.⁤ So, put on your apron and let’s get started!

Vegan Moussaka

Vegan Moussaka

This vegan ⁤moussaka ‍recipe features layers of eggplant, zucchini, and tomato ⁢sauce topped off​ with a vegan bechamel sauce. It’s a ‍perfect vegan version ⁤of⁣ a classic Greek dish!


  • 2 medium eggplants, sliced into 1/4 ‍inch rounds
  • 1 large zucchini, sliced into 1/4 inch rounds
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 can⁣ diced tomatoes
  • 1/4 cup ‌tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • Salt ‍and pepper to taste
  • Vegan bechamel sauce (see recipe⁢ below)


  1. Preheat ⁣the oven to 375°F (190°C).
  2. Line two baking sheets with parchment paper and arrange the sliced eggplant rounds on one ​baking ⁤sheet, and‍ the zucchini rounds on‍ the other.
  3. Lightly brush ⁢the vegetables with olive oil and sprinkle with salt⁣ and⁢ pepper. Roast for⁢ 25-30 minutes, until the vegetables are tender and lightly browned.
  4. In a large‌ pot, sauté the onion ‍in olive oil until soft and translucent. Add the garlic and continue sautéing ⁢for another minute.
  5. Add the diced tomatoes, tomato paste, vegetable broth, oregano, cinnamon, nutmeg, salt​ and pepper to the pot ​and⁤ bring to a simmer. Cook for 10-15 minutes, until the sauce has thickened.
  6. To assemble the moussaka, ⁢layer half of the roasted eggplant ‍slices on the bottom of a 9×13 inch ⁤baking dish. Next, add a layer of zucchini slices, followed by half ‍of the tomato ⁣sauce. Repeat these layers once more.‍ Finally, pour the vegan bechamel sauce over the top of the⁣ moussaka.
  7. Bake the moussaka for 45-50 minutes, until the ⁣bechamel is golden brown and the ‌sauce is bubbly.
  8. Allow the moussaka to⁢ cool for at least 10 minutes before serving.

Vegan ​Spanakopita

Vegan Spanakopita

This vegan spanakopita recipe uses tofu instead ⁣of feta cheese, and still retains all of the flaky pastry goodness of the classic Greek dish.


  • 1 lb. fresh spinach
  • 1/2 lb. tofu, crumbled
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon⁢ lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black⁣ pepper
  • 1/2 teaspoon dried oregano
  • 1/4 cup olive oil
  • 1/2 package of phyllo dough, thawed


  1. Preheat the oven to‌ 350°F (175°C).
  2. Add 1 tablespoon of olive oil to a large frying⁣ pan and heat on medium-high heat. Add the chopped onion and sauté until soft and ‌translucent. Add ⁤the minced garlic⁣ and ⁢continue ​to‌ cook for another minute.
  3. Add the spinach to the pan and cook until wilted.⁤ Drain the excess water from the pan and squeeze the ⁢spinach to get rid of ⁢as much moisture as possible.
  4. In a separate bowl, crumble the tofu and mix ​in the lemon juice, salt, pepper, and oregano.
  5. Add the tofu mixture‌ to ‍the pan with the spinach and cook for an​ additional 2-3 minutes.
  6. Brush a 9×13 inch baking dish with olive oil.
  7. Unroll the phyllo dough and‍ cut it to fit the size of the baking dish. Layer the phyllo ⁢dough in the dish, brushing each layer​ with olive oil.
  8. Add the spinach and tofu ⁢mixture to the dish, spreading it evenly over the phyllo dough.
  9. Layer more phyllo ‍dough on top of the filling, brushing each layer with olive oil.
  10. Bake the spanakopita for⁤ 40-50 minutes, until the top is golden brown and the pastry is flaky.
  11. Allow‌ the spanakopita ‍to cool for at least ⁤10 minutes before slicing and serving.

Vegan‌ Baklava

Vegan Baklava

This vegan baklava recipe swaps honey for agave nectar and uses vegan margarine instead of butter for⁤ a sweet treat that’s⁢ perfect for⁣ any ​occasion.


  • 1 lb. phyllo dough, thawed
  • 1 lb. ‍chopped walnuts
  • 1/2 ⁤cup agave nectar
  • 1 cup vegan margarine, melted
  • 1 teaspoon ground cinnamon


  1. Preheat ‌the oven to 350°F (175°C).
  2. Mix ​the chopped walnuts with agave nectar and ground cinnamon in a bowl.
  3. Brush a 9×13 inch baking dish⁣ with melted vegan margarine.
  4. Unroll⁤ the phyllo dough and cut it to fit the size of the​ baking dish.
  5. Place one layer of ⁣phyllo⁤ dough in the baking dish, brush it with‍ melted vegan⁢ margarine,⁣ and⁤ layer another piece of phyllo dough on top of it.‌ Repeat ⁣until you’ve layered half of ‌the phyllo dough.
  6. Spread the walnut mixture evenly over the phyllo dough.
  7. Layer more phyllo⁣ dough on top of ​the filling, brushing each layer with melted ⁤vegan ​margarine.
  8. Bake​ the baklava for 40-50 minutes, until the top is golden brown and ⁤crispy.
  9. While the baklava is baking,⁣ prepare the syrup. In a ⁤small saucepan, combine⁢ 1​ cup of agave nectar with 1 cup ‌of water. Bring the mixture to a ⁢boil and then reduce the⁤ heat to low ⁢and simmer for ⁤10 ⁣minutes.
  10. Remove the baklava from ⁣the oven and pour the syrup over it while it is still hot.
  11. Allow the baklava to cool and then cut⁣ into diamond-shaped⁤ pieces.


These vegan versions of traditional Greek recipes ⁣are sure to satisfy your cravings for Mediterranean flavor. With a ‌few simple substitutions, you can enjoy these dishes without sacrificing your‌ vegan lifestyle. So, next time you’re in the mood ⁤for Greek cuisine, give these vegan recipes a try!

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