50+ Easy Sunday Vegan Mediterranean Recipes for Every Palate

Mediterranean cuisine has long been celebrated for its vibrant flavors, fresh ingredients, and diverse dishes that are as wholesome as they are delicious.

For those who follow a vegan lifestyle or simply enjoy plant-based meals, the Mediterranean diet offers a treasure trove of options.

From savory hummus and falafel to rich vegetable stews and grain bowls, the region’s culinary offerings are full of bright, fresh flavors that will satisfy every palate.

In this blog, we’ve gathered 50+ mouthwatering Sunday vegan Mediterranean recipes, perfect for relaxing weekends or special gatherings.

These recipes feature wholesome vegetables, legumes, grains, and aromatic herbs—making them both healthy and satisfying.

Whether you’re hosting a family meal or treating yourself to a solo feast, these dishes promise to elevate your Sunday dining experience with the fresh, sun-kissed flavors of the Mediterranean.

50+ Easy Sunday Vegan Mediterranean Recipes for Every Palate

The beauty of Mediterranean cuisine lies in its simplicity and versatility.

Vegan Mediterranean dishes are full of vibrant vegetables, aromatic herbs, and wholesome grains, creating meals that are both satisfying and nourishing.

Whether you’re craving a savory falafel, a flavorful vegetable stew, or a refreshing salad, there are endless possibilities for plant-based Mediterranean meals that can transform any Sunday into a delightful culinary experience.

With these 50+ Sunday vegan Mediterranean recipes, you can explore new flavors and experiment with different ingredients while staying true to a plant-based lifestyle.

These recipes will help you create memorable meals for friends and family or enjoy nourishing food throughout the week.

So, get ready to embrace the Mediterranean diet and infuse your Sundays with the delicious and wholesome flavors of this iconic cuisine.

Mediterranean Vegan Chickpea and Spinach Stew

This hearty chickpea and spinach stew brings the robust flavors of the Mediterranean to your Sunday dinner table. Packed with protein-rich chickpeas, fresh spinach, and aromatic herbs, this stew is a comforting dish that’s perfect for any season. The addition of sun-dried tomatoes and a hint of smoked paprika gives it an authentic Mediterranean twist. Pair it with crusty bread or a side of quinoa for a satisfying meal.

Ingredients:

• 2 cups cooked chickpeas (or one 15-oz can, drained and rinsed)
• 4 cups fresh spinach, washed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 4-5 sun-dried tomatoes, chopped
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3 cups vegetable broth
• Salt and black pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant and softened.
2. Stir in the smoked paprika, cumin, and oregano. Cook for another minute to release the spices’ aroma.
3. Add the diced tomatoes, sun-dried tomatoes, and vegetable broth. Bring to a simmer.
4. Stir in the chickpeas and simmer for 15 minutes.
5. Add the spinach and cook until wilted, about 2-3 minutes.
6. Season with salt and black pepper to taste.
7. Serve hot with a squeeze of fresh lemon juice and a side of bread or grain.

This Mediterranean Vegan Chickpea and Spinach Stew is a wholesome and flavorful dish that can become a family favorite. Its vibrant flavors and nutritional value make it an excellent choice for a cozy Sunday meal. Enjoy the essence of the Mediterranean in every bite!

Mediterranean Vegan Stuffed Bell Peppers

Stuffed bell peppers are a Mediterranean classic, and this vegan version is both delicious and satisfying. Filled with a mix of quinoa, vegetables, and herbs, these peppers are colorful, nutritious, and easy to prepare. They make a stunning centerpiece for your Sunday dinner table and pair well with a crisp side salad or roasted potatoes.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup kalamata olives, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons pine nuts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine cooked quinoa, zucchini, cherry tomatoes, olives, parsley, pine nuts, olive oil, oregano, smoked paprika, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa mixture, packing it tightly.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly browned.
7. Serve warm, garnished with additional parsley if desired.

Mediterranean Vegan Stuffed Bell Peppers are a delightful way to enjoy a variety of flavors in one dish. They’re as beautiful as they are delicious, making them perfect for a special Sunday meal. Plus, the leftovers taste even better the next day!

Vegan Mediterranean Eggplant Caponata

Caponata is a traditional Sicilian dish that embodies the bold and tangy flavors of the Mediterranean. This vegan version features tender eggplant, capers, olives, and a sweet-tangy tomato sauce. It’s incredibly versatile—serve it warm as a main dish with crusty bread or cold as a dip or salad. It’s an excellent choice for a relaxed yet flavorful Sunday meal.

Ingredients:

• 1 large eggplant, diced
• 1 medium onion, diced
• 2 celery stalks, chopped
• 1 cup canned crushed tomatoes
• 2 tablespoons capers, rinsed
• 1/4 cup green or black olives, sliced
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar or maple syrup
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the eggplant and sauté until tender and slightly browned. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the onion and celery until softened.
3. Stir in the crushed tomatoes, capers, olives, vinegar, and sugar. Mix well.
4. Return the eggplant to the skillet and simmer for 10-15 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste.
6. Serve warm or cold, garnished with fresh basil leaves.

This Vegan Mediterranean Eggplant Caponata is a flavorful and versatile dish that can brighten up your Sunday table. Its rich and tangy profile makes it an irresistible option for those seeking an authentic taste of the Mediterranean.

Vegan Mediterranean Falafel Wraps

Falafel, the beloved Middle Eastern street food, gets a Mediterranean twist in this vegan wrap recipe. Made with protein-packed chickpeas, fresh herbs, and spices, these crispy falafel balls are wrapped in warm pita bread and topped with creamy tahini sauce and crunchy veggies. Perfect for a casual yet satisfying Sunday meal, these wraps are flavorful, filling, and easy to make.

Ingredients for Falafel:

• 2 cups cooked chickpeas (or one 15-oz can, drained and rinsed)
• 1/2 large onion, chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground paprika
• 1 tablespoon flour (chickpea flour or all-purpose flour)
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)

Ingredients for Tahini Sauce:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon water (to thin)
• 1 small garlic clove, minced
• Salt to taste

Additional Ingredients:

• 4 pita wraps or flatbreads
• Sliced cucumber
• Sliced tomatoes
• Shredded lettuce

Instructions:

1. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, turmeric, paprika, flour, salt, and pepper. Pulse until a coarse dough forms.
2. Roll the mixture into small balls, about 1 to 1.5 inches in diameter.
3. Heat olive oil in a frying pan over medium heat. Fry falafel balls in batches, turning to ensure even browning, for 5-7 minutes, until crispy. Remove and drain on paper towels.
4. For the tahini sauce, whisk together tahini, lemon juice, olive oil, water, garlic, and salt until smooth.
5. To assemble the wraps, place a few falafel balls on each pita, top with cucumber, tomato, lettuce, and drizzle with tahini sauce.
6. Serve immediately and enjoy the warm, fresh flavors.

These Vegan Mediterranean Falafel Wraps are the epitome of Mediterranean street food: fresh, flavorful, and full of satisfying ingredients. The crispy falafel paired with tangy tahini sauce and crunchy veggies makes for a balanced and delicious meal that will have you coming back for more. Perfect for a relaxing Sunday lunch or dinner!

Vegan Mediterranean Grilled Veggie Platter

A vibrant and simple Mediterranean Grilled Veggie Platter is a colorful and healthy addition to any Sunday meal. Roasted or grilled vegetables like zucchini, bell peppers, eggplant, and mushrooms come together beautifully, enhanced with olive oil, lemon, and fresh herbs. This dish is easy to prepare, full of flavor, and can be served as a side dish or a main with grains like couscous or quinoa.

Ingredients:

• 2 zucchini, sliced
• 1 eggplant, sliced
• 2 bell peppers, cut into quarters
• 1 cup mushrooms, whole or halved
• 1 red onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. In a large bowl, toss the sliced vegetables with olive oil, oregano, thyme, garlic powder, salt, and pepper.
3. Place the vegetables on the grill and cook for 3-4 minutes per side, until tender and slightly charred.
4. Remove from the grill and drizzle with fresh lemon juice.
5. Garnish with chopped fresh parsley and serve warm.

The Vegan Mediterranean Grilled Veggie Platter is a simple yet elegant dish bursting with Mediterranean flavors. The smoky grilled vegetables, paired with the freshness of lemon and herbs, create a delicious and nutritious meal. It’s perfect as a side or a light main course, offering a refreshing, plant-based alternative for your Sunday spread.

Vegan Mediterranean Hummus and Pita Platter

A classic Mediterranean dish, hummus, is the star of this simple yet indulgent platter. Smooth, creamy hummus, made from blended chickpeas, tahini, garlic, and lemon juice, pairs perfectly with warm, fluffy pita bread and a variety of fresh, crunchy veggies. This platter is an excellent choice for a laid-back Sunday meal, whether as an appetizer, a snack, or even a light dinner.

Ingredients for Hummus:

• 2 cups cooked chickpeas (or one 15-oz can, drained and rinsed)
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Water, as needed for consistency

Additional Ingredients for Platter:

• 4-6 pita breads, warmed
• Sliced cucumber
• Cherry tomatoes, halved
• Carrot sticks
• Celery sticks
• Kalamata olives
• Fresh parsley for garnish

Instructions:

1. In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper. Blend until smooth, adding water as needed to achieve a creamy consistency.
2. Transfer the hummus to a serving bowl and drizzle with a bit of olive oil. Garnish with fresh parsley.
3. Arrange the warmed pita bread, sliced cucumber, cherry tomatoes, carrot and celery sticks, and olives around the hummus on a large platter.
4. Serve immediately, dipping the pita and vegetables into the hummus for a refreshing, light meal.

The Vegan Mediterranean Hummus and Pita Platter is a delightful dish that celebrates the simplicity and freshness of Mediterranean cuisine. The creamy hummus paired with crisp veggies and warm pita bread creates a balanced, satisfying meal that’s perfect for a relaxed Sunday gathering. It’s easy to prepare, healthful, and sure to please everyone at the table.

Vegan Mediterranean Quinoa Salad

This Vegan Mediterranean Quinoa Salad is the perfect fresh and nutritious dish to enjoy on a Sunday. Combining protein-packed quinoa with crisp cucumbers, juicy tomatoes, Kalamata olives, and tangy feta (made from tofu), this salad is bursting with vibrant Mediterranean flavors. A zesty lemon and olive oil dressing ties everything together, making this salad a light yet satisfying meal for any occasion.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup red onion, finely diced
• 1/4 cup vegan feta cheese (crumbled tofu or store-bought vegan feta)
• 2 tablespoons fresh parsley, chopped

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the quinoa, cucumber, tomatoes, olives, red onion, and vegan feta.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with chopped parsley and serve immediately, or chill for 30 minutes for flavors to meld.

This Vegan Mediterranean Quinoa Salad is a refreshing and healthy meal that’s perfect for a laid-back Sunday lunch or dinner. With its vibrant flavors and easy-to-make ingredients, it’s a versatile dish that can be enjoyed as a main or side. The quinoa adds a nice protein boost, while the fresh veggies and tangy dressing keep it light and flavorful.

Vegan Mediterranean Lentil Soup

Warm up your Sunday with this comforting Vegan Mediterranean Lentil Soup. Packed with hearty lentils, aromatic garlic, onions, and a blend of Mediterranean spices, this soup is both satisfying and nutritious. The tomato base and splash of lemon provide a tangy twist, while fresh spinach adds a boost of greens. This soup is easy to prepare, and the flavors only get better as it sits, making it perfect for leftovers the next day.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Juice of 1 lemon
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until softened.
2. Stir in the cumin, coriander, and paprika. Cook for another minute to release the spices’ aroma.
3. Add the lentils, diced tomatoes, vegetable broth, and a pinch of salt. Bring to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender.
4. Stir in the spinach and cook for another 2 minutes, until wilted.
5. Add the lemon juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs or a dollop of vegan yogurt.

This Vegan Mediterranean Lentil Soup is the perfect comforting dish for a chilly Sunday. Hearty and filling, yet light on the stomach, it offers a blend of flavors that will warm you from the inside out. Full of plant-based protein, fiber, and vibrant spices, it’s a nutritious and satisfying meal for the whole family.

Vegan Mediterranean Tabbouleh

Tabbouleh is a classic Mediterranean salad, known for its fresh ingredients and vibrant flavors. This vegan version is made with finely chopped parsley, mint, tomatoes, and bulgur wheat, all dressed in a lemony olive oil dressing. It’s light, refreshing, and full of antioxidants, making it a perfect addition to your Sunday meal. Tabbouleh can be served as a side salad or as a healthy light main course.

Ingredients:

• 1 cup bulgur wheat
• 2 cups fresh parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 2 cups tomatoes, diced
• 1 cucumber, diced
• 1/4 cup green onions, chopped
• 3 tablespoons olive oil
• Juice of 2 lemons
• Salt and pepper to taste

Instructions:

1. Place the bulgur wheat in a bowl and cover with boiling water. Let it soak for about 10-15 minutes until softened. Drain any excess water.
2. In a large mixing bowl, combine the parsley, mint, tomatoes, cucumber, and green onions.
3. Fluff the bulgur with a fork and add it to the bowl with the veggies.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the tabbouleh and toss gently to combine.
6. Serve chilled or at room temperature.

This Vegan Mediterranean Tabbouleh is a light, refreshing salad that captures the essence of Mediterranean cuisine. The bright, tangy lemon dressing and the fresh herbs make it an irresistible dish that pairs well with almost anything. It’s perfect for a Sunday gathering or as a healthy, flavorful side dish to your main course.

Vegan Mediterranean Stuffed Grape Leaves (Dolmas)

These Vegan Mediterranean Stuffed Grape Leaves (Dolmas) are a classic appetizer or snack that’s perfect for a Sunday gathering. The grape leaves are filled with a flavorful mixture of rice, pine nuts, fresh herbs, and spices, all rolled up tightly and served with a squeeze of lemon. The earthy, tangy flavor of the grape leaves combined with the herbed rice filling makes for a delightful dish that’s both light and satisfying.

Ingredients:

• 1 jar (about 1 lb) grape leaves in brine, drained and rinsed
• 1 cup short-grain rice (or white rice)
• 1 medium onion, finely chopped
• 1/4 cup pine nuts (optional)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 2 cups vegetable broth (for cooking)

Instructions:

1. In a medium pot, sauté the chopped onion in olive oil over medium heat for about 5 minutes, until softened.
2. Add the rice, pine nuts, parsley, dill, cumin, cinnamon, salt, and pepper. Stir to combine and cook for another minute.
3. Add 2 cups of vegetable broth, bring to a boil, then cover and reduce the heat to low. Cook for about 15 minutes until the rice is tender but not fully cooked through. Remove from heat and let it cool slightly.
4. Lay the grape leaves flat on a clean surface, with the vein side facing up. Place a small spoonful of the rice mixture at the bottom of each grape leaf.
5. Fold in the sides and roll tightly, ensuring the stuffing stays secure inside.
6. Place the rolled dolmas in a large pot, seam side down, and cover with vegetable broth. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, until the grape leaves are tender.
7. Serve warm or at room temperature with lemon wedges on the side.

Vegan Mediterranean Stuffed Grape Leaves are a delicious, tangy, and herbed treat that captures the flavors of the Mediterranean. These little parcels of rice and herbs are perfect for a light lunch or as part of a mezze platter. They are a wonderful dish to prepare ahead of time and serve to guests, and they pair wonderfully with a refreshing lemon dip or vegan yogurt.

Vegan Mediterranean Roasted Vegetable Couscous

This Vegan Mediterranean Roasted Vegetable Couscous is a perfect Sunday dinner or side dish that combines roasted vegetables with fluffy couscous. The caramelized flavors of the roasted vegetables—such as zucchini, bell peppers, and eggplant—complement the light, tender couscous, while fresh herbs and a zesty lemon dressing bring the dish together. It’s a simple yet flavorful meal that’s both filling and fresh.

Ingredients:

• 1 cup couscous
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 eggplant, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the diced zucchini, bell peppers, and eggplant on a baking sheet. Drizzle with olive oil and sprinkle with cumin, paprika, salt, and pepper. Toss to coat.
3. Roast the vegetables in the preheated oven for 20-25 minutes, until tender and slightly browned.
4. While the vegetables are roasting, prepare the couscous. In a medium pot, bring 1 1/4 cups of water to a boil. Stir in the couscous, cover, and remove from heat. Let it steam for 5-10 minutes until the couscous is tender and fluffy.
5. Fluff the couscous with a fork and transfer it to a large serving bowl.
6. Once the vegetables are roasted, add them to the couscous, along with the chopped parsley, mint, and lemon juice. Toss to combine.
7. Serve warm as a main dish or side.

This Vegan Mediterranean Roasted Vegetable Couscous is a fresh, satisfying dish that celebrates the best of Mediterranean flavors. The roasted vegetables are full of sweetness and smokiness, which pair beautifully with the light couscous and vibrant herbs. It’s the perfect dish for a relaxing Sunday meal that will leave everyone feeling nourished and content.

Vegan Mediterranean Chickpea Stew

This hearty and comforting Vegan Mediterranean Chickpea Stew is perfect for a cozy Sunday meal. With tender chickpeas, tomatoes, and a mix of aromatic spices like cumin and coriander, this stew is full of flavor and packed with plant-based protein. The addition of spinach gives it a fresh, nutritious boost, while the lemon juice adds a zingy finish. It’s easy to make and great for meal prepping, making it a fantastic dish for a busy week ahead.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cinnamon
• 2 tablespoons olive oil
• 3 cups vegetable broth
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until softened.
2. Stir in the cumin, coriander, paprika, turmeric, and cinnamon. Cook for another minute to allow the spices to release their aroma.
3. Add the chickpeas, diced tomatoes (with juices), and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 20-30 minutes, allowing the flavors to meld.
4. Stir in the spinach and cook for another 2-3 minutes until wilted.
5. Add the lemon juice and season with salt and pepper to taste.
6. Serve warm, garnished with fresh herbs or a dollop of vegan yogurt, if desired.

This Vegan Mediterranean Chickpea Stew is a flavorful, filling, and comforting dish that’s perfect for a Sunday meal. With its rich, spiced tomato broth, hearty chickpeas, and fresh spinach, it offers a wonderful balance of taste and nutrition. It’s a great option for meal prepping and can easily be doubled to feed a crowd. This stew will definitely become a staple in your Mediterranean vegan recipe collection.

Vegan Mediterranean Falafel

Vegan Mediterranean Falafel is a classic Middle Eastern dish made with chickpeas, fresh herbs, and aromatic spices, then deep-fried to perfection. These crispy golden balls are packed with flavor, making them the perfect addition to any Sunday vegan spread. They’re versatile—great as a snack, in a pita wrap, or served on a platter with tahini sauce and veggies. Falafel is an ideal dish for sharing with family and friends or enjoying as part of a larger Mediterranean meal.

Ingredients:

• 2 cups dried chickpeas (or 2 cans, drained and rinsed)
• 1 medium onion, roughly chopped
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon baking powder
• 4-6 tablespoons flour (use chickpea flour for gluten-free)
• Olive oil for frying

Instructions:

1. Soak the dried chickpeas in water overnight (if using canned chickpeas, skip this step). Drain the chickpeas and pat dry.
2. Place the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and cayenne in a food processor. Pulse until finely ground but still slightly chunky.
3. Add the baking powder and flour to the mixture and pulse again until well combined.
4. Transfer the mixture to a bowl, cover, and refrigerate for 1-2 hours.
5. Form the mixture into small balls or patties (about the size of a walnut).
6. Heat olive oil in a deep pan over medium heat. Fry the falafel in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes per side.
7. Drain on paper towels and serve warm with pita bread, tahini, and fresh veggies.

These Vegan Mediterranean Falafel are irresistibly crispy on the outside and tender on the inside, with a wonderful blend of herbs and spices that make each bite flavorful and satisfying. They are perfect for serving in wraps, salads, or as an appetizer, and they pair wonderfully with a side of hummus or tzatziki. Whether for a cozy Sunday meal or a party snack, falafel is always a crowd-pleaser.

Vegan Mediterranean Eggplant Moussaka

Vegan Mediterranean Eggplant Moussaka is a hearty, comforting dish that replaces traditional meat with lentils and fresh vegetables. This Greek-inspired casserole features layers of sautéed eggplant, lentils, and a rich tomato sauce, all topped with a creamy dairy-free béchamel sauce. The combination of textures and flavors makes this dish satisfying enough to serve as the main course for a Sunday dinner, offering both comfort and nutrition in every bite.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 cup green or brown lentils, cooked and drained
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 cup unsweetened almond milk (or other plant-based milk)
• 3 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 1/4 cup nutritional yeast (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet and brush both sides with olive oil. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until tender and golden brown.
3. In a large pan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
4. Stir in the cooked lentils, diced tomatoes, tomato paste, oregano, cinnamon, nutmeg, parsley, salt, and pepper. Simmer for 10-15 minutes until the sauce has thickened slightly.
5. While the lentil mixture is simmering, make the béchamel sauce. In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Stir in the flour and cook for 1-2 minutes. Slowly whisk in the almond milk, and cook, stirring constantly, until the sauce thickens and becomes creamy, about 5-7 minutes. Remove from heat and stir in the nutritional yeast, salt, and pepper.
6. In a baking dish, layer half of the roasted eggplant slices, followed by the lentil mixture. Repeat the layers with the remaining eggplant and lentils, then top with the béchamel sauce.
7. Bake for 20-25 minutes until the top is golden and bubbly. Let cool for 10 minutes before serving.

Vegan Mediterranean Eggplant Moussaka is a filling, comforting dish that perfectly combines the rich flavors of Mediterranean cuisine with wholesome plant-based ingredients. The creamy béchamel sauce and hearty lentil filling make it a satisfying meal for any occasion. Whether for a Sunday feast or a special dinner with friends and family, this moussaka will impress and satisfy everyone at the table.

Vegan Mediterranean Hummus and Pita Platter

The Vegan Mediterranean Hummus and Pita Platter is an easy, customizable dish that’s perfect for any Sunday gathering or casual meal. This platter features creamy homemade hummus paired with warm pita bread, crunchy fresh vegetables, and a drizzle of olive oil. It’s an ideal appetizer or light meal, offering a satisfying combination of flavors and textures. Plus, it’s vegan, gluten-free (with the right pita), and can be adapted to suit your taste preferences.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil, plus extra for drizzling
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon ground paprika
• Salt and pepper to taste
• 4-6 pita bread rounds (or gluten-free pita)
• Fresh veggies for dipping (e.g., cucumber, cherry tomatoes, carrots, bell peppers)
• Fresh parsley for garnish

Instructions:

1. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper. Blend until smooth, scraping down the sides as needed. Add water, one tablespoon at a time, if the mixture is too thick.
2. Taste and adjust seasonings, adding more salt, lemon juice, or garlic if desired.
3. Toast the pita bread rounds in the oven or on a skillet until warm and slightly crispy.
4. Slice the pita into wedges for dipping.
5. Arrange the hummus, pita wedges, and fresh veggies on a large platter. Drizzle with olive oil and sprinkle with fresh parsley for garnish.

This Vegan Mediterranean Hummus and Pita Platter is the perfect dish for a laid-back Sunday. Whether you’re serving it as a snack, appetizer, or a light lunch, it’s an easy way to enjoy the fresh and vibrant flavors of the Mediterranean. The creamy hummus paired with warm pita and fresh veggies offers a satisfying balance of textures, while the olive oil and fresh parsley add a finishing touch of flavor. It’s a dish that’s not only delicious but also healthy and customizable.

Note: More recipes are coming soon!