40+ Delicious Saturday Vegan Mediterranean Recipes for a Perfect Feast

Saturday is the perfect day to slow down, gather your favorite ingredients, and cook a meal that’s both nourishing and delicious.

If you’re craving something light, flavorful, and full of vibrant ingredients, Mediterranean cuisine offers a variety of plant-based options that cater to both the body and soul.

Vegan Mediterranean dishes are not only bursting with fresh vegetables, grains, legumes, and herbs but are also easy to prepare and perfect for any occasion, especially weekends.

From rich, savory stews to refreshing salads, and from hearty grain bowls to indulgent flatbreads, there’s no shortage of creativity in the world of Mediterranean vegan recipes.

Whether you’re planning a weekend dinner, a lunch with friends, or just want to experiment in the kitchen, these 40+ vegan Mediterranean recipes will bring the tastes of the Mediterranean to your table.

So, roll up your sleeves, grab your apron, and let’s explore some of the best plant-based Mediterranean recipes to add to your Saturday menu!

40+ Delicious Saturday Vegan Mediterranean Recipes for a Perfect Feast

Whether you’re new to plant-based cooking or a seasoned vegan chef, these 40+ Saturday vegan Mediterranean recipes are sure to inspire your next weekend culinary adventure.

From the simplicity of a fresh tabbouleh salad to the heartiness of a baked falafel platter, there’s a recipe here to suit every craving and skill level.

The Mediterranean diet, with its focus on fresh, wholesome ingredients, provides a diverse range of flavors that are both satisfying and nourishing.

So, why not take the opportunity this Saturday to cook up something vibrant, healthy, and packed with the flavors of the Mediterranean? Your taste buds (and your body) will thank you!

With these recipes at your fingertips, you’ll never run out of new ideas to keep your weekends deliciously exciting.

Vegan Mediterranean Stuffed Grape Leaves

This delicious Mediterranean dish features vine leaves stuffed with a hearty mixture of rice, vegetables, and fragrant herbs. It’s perfect for a light yet satisfying meal or as an appetizer to share. The grape leaves are tender and flavorful, offering a taste of the Mediterranean that’s refreshing and full of textures.

Ingredients:

• 1 jar grape leaves, drained and rinsed
• 1 cup rice (preferably short grain)
• 1 medium onion, finely chopped
• 1 cup chopped tomatoes
• 1/4 cup olive oil
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped parsley
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 2 cups vegetable broth

Instructions:

1. Rinse the grape leaves under warm water to remove any brine and set them aside.
2. In a pan, heat 1 tablespoon of olive oil over medium heat and sauté the onion until soft. Add the chopped tomatoes and cook until softened, about 5 minutes.
3. Stir in the rice, herbs (dill, oregano, cinnamon), and a pinch of salt and pepper. Add 1 1/2 cups of vegetable broth, and cook the rice for about 10-12 minutes until partially cooked. Remove from heat and stir in the chopped parsley and lemon juice.
4. Lay a grape leaf flat on a clean surface and place a spoonful of the rice mixture in the center. Fold in the sides and roll it tightly. Repeat with the remaining leaves and filling.
5. Arrange the stuffed grape leaves in a pot, packing them tightly. Pour the remaining vegetable broth and 2 tablespoons of olive oil over the top.
6. Cover and simmer on low heat for about 45 minutes, until the rice is fully cooked and the grape leaves are tender.
7. Let the stuffed leaves rest for a few minutes before serving. Optionally, serve with a side of vegan tzatziki or lemon wedges.

These stuffed grape leaves are an excellent way to enjoy a light, healthy meal that feels luxurious. They are a wonderful make-ahead dish for parties or gatherings, and they stay fresh for days. The balance of tangy, herby flavors paired with the rice creates a satisfying bite that embodies Mediterranean comfort food.

Vegan Mediterranean Falafel Bowl

Falafel, a beloved Middle Eastern classic, gets a Mediterranean twist in this hearty and nutritious bowl. Packed with protein and fiber, this dish features crispy falafel served with fresh vegetables, hummus, and a flavorful tahini sauce. It’s a filling, balanced meal that combines savory, tangy, and creamy elements in every bite.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/2 cup chopped parsley
• 1/2 cup chopped cilantro
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 1/4 cup flour (or chickpea flour for gluten-free)
• 1/4 cup olive oil (for frying)
• 1 cucumber, diced
• 1 tomato, diced
• 1/4 red onion, thinly sliced
• 1 cup cooked quinoa or couscous
• 1/4 cup hummus
• 1/4 cup tahini

Instructions:

1. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, paprika, salt, pepper, and lemon juice. Pulse until the mixture is well combined but not completely smooth. If it’s too dry, add a tablespoon of water or olive oil.
2. Add the flour to the mixture and pulse again until everything binds together. Shape the mixture into small balls or patties.
3. Heat the olive oil in a skillet over medium heat. Fry the falafel balls until golden and crispy, about 3-4 minutes per side. Drain on a paper towel.
4. To assemble the bowl, arrange the quinoa or couscous in the base. Add the diced cucumber, tomato, and red onion around the bowl.
5. Top with the falafel, a spoonful of hummus, and drizzle with tahini.
6. Garnish with extra parsley or cilantro, and serve immediately.

This Vegan Mediterranean Falafel Bowl is perfect for anyone looking for a balanced, filling meal full of vibrant Mediterranean flavors. The crispy falafel adds texture to the dish, while the creamy tahini and hummus complement the fresh vegetables and grains. It’s easy to make, highly customizable, and packed with plant-based goodness, making it a great choice for lunch or dinner.

Vegan Mediterranean Roasted Vegetable Salad

A fresh and hearty salad that captures the essence of Mediterranean cuisine, this roasted vegetable salad is a perfect mix of warm, caramelized vegetables and tangy dressing. Served with leafy greens and drizzled with an olive oil-based dressing, it’s an excellent dish for any occasion, offering both lightness and satisfaction.

Ingredients:

• 1 zucchini, sliced
• 1 eggplant, cubed
• 1 red bell pepper, chopped
• 1 yellow onion, sliced
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 cup Kalamata olives, pitted
• 1/4 cup crumbled vegan feta (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the zucchini, eggplant, bell pepper, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper, and toss to coat.
2. Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they are golden and tender.
3. In a small bowl, whisk together the balsamic vinegar, lemon juice, Dijon mustard, and 2 tablespoons of olive oil to make the dressing.
4. In a large bowl, toss the mixed greens with the roasted vegetables, Kalamata olives, and crumbled vegan feta (if using). Drizzle the dressing over the salad and toss to combine.
5. Serve immediately, garnished with additional olives or herbs, if desired.

This Vegan Mediterranean Roasted Vegetable Salad is the perfect dish for a warm, comforting meal that still feels light and fresh. The combination of roasted vegetables brings out their natural sweetness, and the balsamic dressing adds a zesty kick. It’s a well-rounded meal that’s filling enough for a main course, but also makes for a beautiful side dish at any gathering. The addition of olives and vegan feta takes this salad to another level of Mediterranean-inspired deliciousness.

Vegan Mediterranean Chickpea Salad

This fresh and vibrant chickpea salad is packed with flavor, offering a satisfying combination of crunchy vegetables, hearty chickpeas, and a tangy lemon dressing. It’s a quick and easy meal that’s perfect for busy days, but it’s also an excellent side dish for gatherings. Full of Mediterranean flair, it’s both nutritious and refreshing.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, chopped
• 1 small red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup vegan feta, crumbled (optional)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, olives, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat all ingredients.
4. If using, sprinkle the vegan feta over the top and serve chilled or at room temperature.

This Vegan Mediterranean Chickpea Salad is a light and energizing dish that’s perfect for any time of year. The combination of chickpeas and vegetables is filling, while the tangy lemon dressing brightens up the flavors. It’s ideal for meal prep, as it stores well in the fridge for a few days, making it a convenient option for lunch or a quick snack.

Vegan Mediterranean Grilled Veggie Wraps

Grilled Mediterranean vegetables wrapped in soft flatbread create a satisfying, portable meal full of flavor. Paired with creamy hummus and fresh greens, these wraps are ideal for picnics, lunch on the go, or a light dinner. The smoky grilled vegetables perfectly complement the richness of hummus, making each bite a delicious experience.

Ingredients:

• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 4 whole wheat wraps or pita bread
• 1 cup hummus
• 1 cup mixed greens (spinach, arugula, etc.)
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat a grill or grill pan over medium heat. Toss the zucchini, eggplant, bell pepper, and onion with olive oil, cumin, salt, and pepper.
2. Grill the vegetables for 4-5 minutes on each side until they are tender and have grill marks.
3. Warm the wraps or pita bread on the grill for a minute or so, just to soften.
4. Spread a generous amount of hummus on each wrap, then layer with the grilled vegetables and mixed greens.
5. Drizzle with balsamic vinegar for added flavor, then roll up the wraps tightly and serve.

These Vegan Mediterranean Grilled Veggie Wraps are the perfect balance of smoky, creamy, and fresh flavors. The combination of grilled vegetables and hummus creates a rich, satisfying meal, while the greens add a touch of freshness. They’re easy to make and incredibly versatile, so feel free to adjust the vegetables or add other Mediterranean ingredients like olives or vegan feta for extra flair.

Vegan Mediterranean Hummus & Veggie Sandwiches

A simple yet flavorful sandwich that combines the creamy richness of hummus with crunchy, fresh vegetables. This sandwich is perfect for a quick lunch or snack and is a great way to enjoy Mediterranean flavors in a portable format. It’s also customizable based on your favorite veggies and spreads.

Ingredients:

• 4 slices whole grain bread
• 1/2 cup hummus
• 1 cucumber, thinly sliced
• 1 tomato, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• A handful of mixed greens (arugula, spinach, etc.)
• 1 tablespoon olive oil (optional)
• Salt and pepper to taste

Instructions:

1. Toast the slices of bread if desired, then spread hummus on one side of each slice.
2. Layer the cucumber, tomato, red onion, olives, and mixed greens on two of the bread slices.
3. Season with salt and pepper, and drizzle a little olive oil on top if desired for extra flavor.
4. Top with the remaining slices of bread, hummus side down, and serve immediately.

This Vegan Mediterranean Hummus & Veggie Sandwich is a simple, healthy meal that is both satisfying and refreshing. The hummus provides a creamy base, while the vegetables add crunch and freshness, making it the perfect lunchtime bite. This sandwich is also incredibly versatile; you can experiment with different veggies, such as roasted peppers or artichokes, for a different twist each time.

Vegan Mediterranean Lentil Soup

This hearty and flavorful soup is full of Mediterranean ingredients like lentils, tomatoes, and olive oil, making it a perfect comfort food for cooler months. It’s protein-packed, nutrient-dense, and easy to prepare, offering a cozy and satisfying meal that’s both healthy and filling.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can diced tomatoes (14 oz)
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the carrots and celery, and cook for another 5 minutes, stirring occasionally.
3. Stir in the lentils, diced tomatoes (with juice), vegetable broth, oregano, cumin, cinnamon, salt, and pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
5. Stir in the lemon juice for a bright, tangy finish, and adjust the seasoning if needed.
6. Serve hot, garnished with fresh parsley.

This Vegan Mediterranean Lentil Soup is a nourishing, comforting dish that’s perfect for any time of year. The combination of lentils, vegetables, and warm spices makes for a filling and well-balanced meal. It’s also great for meal prep, as the flavors develop even more after a day or two in the fridge. The soup is naturally hearty and satisfying, while the lemon juice adds a nice touch of acidity to balance the rich flavors.

Vegan Mediterranean Pasta Salad

This Mediterranean-inspired pasta salad is a colorful and vibrant dish, combining pasta, fresh vegetables, olives, and a tangy dressing. It’s a perfect dish for picnics, potlucks, or a light lunch, offering a refreshing and satisfying bite with every forkful.

Ingredients:

• 8 oz whole wheat pasta (or gluten-free pasta)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup artichoke hearts, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon mustard
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside to cool.
2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, artichoke hearts, and parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, mustard, salt, and pepper.
4. Add the cooled pasta to the vegetable mixture, and pour the dressing over the top. Toss gently to combine.
5. Serve chilled or at room temperature. Optionally, garnish with additional parsley or vegan feta.

This Vegan Mediterranean Pasta Salad is a perfect, easy-to-make dish that combines all the best Mediterranean ingredients. The pasta serves as the base, while the vegetables and olives add crunch, color, and flavor. The dressing is light but tangy, and it complements the freshness of the vegetables beautifully. It’s an ideal meal for warm weather and is great for leftovers, making it a go-to for meal prepping.

Vegan Mediterranean Potato Salad

A twist on the classic potato salad, this vegan Mediterranean version incorporates the vibrant flavors of olives, capers, and fresh herbs. The creamy dressing is dairy-free but still rich and satisfying, making this salad perfect for gatherings or a filling side dish.

Ingredients:

• 6 medium potatoes, boiled and diced
• 1/4 cup Kalamata olives, chopped
• 1/4 cup capers
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup vegan mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool to room temperature.
2. In a large bowl, combine the diced potatoes, olives, capers, red onion, and parsley.
3. In a separate bowl, whisk together the vegan mayonnaise, lemon juice, Dijon mustard, oregano, salt, and pepper until smooth.
4. Pour the dressing over the potato mixture and toss gently to coat. Adjust seasoning if needed.
5. Chill in the refrigerator for at least an hour before serving.

This Vegan Mediterranean Potato Salad is a creamy and flavorful twist on the classic, with the tangy olives and capers providing a burst of Mediterranean flavor. The addition of fresh herbs like parsley and a zesty lemon dressing make it a refreshing, light salad perfect for any occasion. It’s also versatile—swap out the olives or capers for other Mediterranean ingredients, like sun-dried tomatoes or roasted red peppers, for a different variation.

Vegan Mediterranean Pizza

This vegan Mediterranean pizza is a delicious, healthy alternative to traditional pizza, featuring a crispy crust topped with hummus, roasted vegetables, olives, and a sprinkle of vegan feta. It’s perfect for a casual dinner or as a party appetizer, offering a rich blend of flavors in every bite.

Ingredients:

• 1 pre-made pizza crust (or homemade dough)
• 1/2 cup hummus
• 1 cup roasted vegetables (zucchini, bell peppers, eggplant, etc.)
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup vegan feta (optional)
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions:

1. Preheat the oven according to the pizza crust instructions (usually around 425°F or 220°C).
2. Spread a layer of hummus evenly over the pizza crust, leaving a small border around the edges.
3. Scatter the roasted vegetables, olives, and sun-dried tomatoes over the hummus.
4. Drizzle the olive oil over the toppings and sprinkle with vegan feta (if using).
5. Bake the pizza for about 10-15 minutes, or until the crust is golden and the toppings are heated through.
6. Garnish with fresh basil leaves before serving.

This Vegan Mediterranean Pizza is an indulgent yet healthy take on pizza, filled with savory roasted vegetables and complemented by creamy hummus. The hummus serves as the base, offering a unique flavor profile while still providing that creamy texture you’d expect from a pizza. The olives, sun-dried tomatoes, and vegan feta add a Mediterranean flair, making this pizza both fresh and satisfying.

Vegan Mediterranean Baked Falafel

These crispy baked falafel are a healthier alternative to the traditional fried version but still packed with all the delicious flavors of the Mediterranean. They are perfect for serving with pita, in salads, or as part of a mezze platter.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon tahini
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 2 tablespoons flour (or chickpea flour for gluten-free)
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, tahini, cumin, coriander, turmeric, salt, and pepper. Pulse until the mixture comes together but is still slightly textured.
3. Transfer the mixture to a bowl and stir in the flour. Shape the mixture into small balls or patties.
4. Place the falafel on the prepared baking sheet and lightly brush each with olive oil.
5. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy on the outside.
6. Serve with pita bread, hummus, and a side of fresh vegetables.

These Vegan Mediterranean Baked Falafel are a healthy, flavor-packed alternative to the deep-fried version. Baked instead of fried, they retain a satisfying crispiness while being lighter. These falafel are perfect for adding to wraps, salads, or even as a standalone snack. The combination of spices, tahini, and fresh herbs makes these falafel a Mediterranean-inspired delight, ideal for any occasion.

Vegan Mediterranean Quinoa Salad

This Mediterranean quinoa salad is an incredibly light and nutritious meal that combines quinoa, fresh vegetables, and herbs with a zesty lemon dressing. It’s the perfect dish for meal prep or a quick, satisfying lunch or dinner, offering a healthy dose of plant-based protein and plenty of vibrant flavors.

Ingredients:

• 1 cup quinoa, cooked
• 1 cucumber, diced
• 1 red bell pepper, chopped
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions. Let it cool completely.
2. In a large mixing bowl, combine the quinoa, cucumber, red bell pepper, red onion, olives, cherry tomatoes, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed.
5. Serve chilled or at room temperature.

This Vegan Mediterranean Quinoa Salad is a versatile and healthy dish that can be served as a main or side. The quinoa adds a light, nutty flavor, while the vegetables and olives provide a crunchy, fresh contrast. The tangy lemon dressing ties everything together, making this salad perfect for a refreshing, Mediterranean-inspired meal. It’s also great for meal prepping, as the flavors develop even more over time.

Vegan Mediterranean Pita with Roasted Vegetables

This Mediterranean pita is filled with delicious roasted vegetables, hummus, and fresh herbs, all tucked into a warm pita bread. It’s a quick and easy meal that’s perfect for lunch or dinner, combining smoky roasted vegetables with the creamy richness of hummus.

Ingredients:

• 4 small whole wheat pita breads
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red bell pepper, chopped
• 1 red onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup hummus
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the zucchini, eggplant, bell pepper, and onion on a baking sheet.
2. Drizzle with olive oil and sprinkle with cumin, salt, and pepper. Toss the vegetables to coat evenly.
3. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
4. Warm the pita breads in the oven for 2-3 minutes, or in a toaster.
5. Spread a generous amount of hummus on each pita, then top with the roasted vegetables and fresh parsley.
6. Drizzle with lemon juice and serve immediately.

These Vegan Mediterranean Pitas with Roasted Vegetables are a flavorful and satisfying meal. The roasted vegetables add depth and smokiness, while the hummus adds creaminess and richness. The fresh parsley and lemon juice provide a burst of freshness, making this dish both hearty and refreshing. It’s perfect for a quick weeknight dinner or packed as a portable lunch.

Vegan Mediterranean Lentil and Spinach Stew

This Mediterranean-inspired lentil and spinach stew is both nourishing and flavorful, combining protein-packed lentils with tender spinach and a variety of spices. The rich tomato-based broth provides a deep, savory base, making it a perfect winter meal that’s both comforting and healthy.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 2 celery stalks, chopped
• 1 can diced tomatoes (14 oz)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 4 cups fresh spinach, roughly chopped
• 1 tablespoon lemon juice

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
2. Add the diced tomatoes, vegetable broth, lentils, cumin, paprika, turmeric, salt, and pepper. Bring to a boil.
3. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
4. Stir in the spinach and lemon juice, and cook for an additional 2-3 minutes until the spinach wilts.
5. Adjust seasoning if necessary and serve hot.

This Vegan Mediterranean Lentil and Spinach Stew is the perfect one-pot meal for cooler weather. The combination of lentils and spinach provides a nourishing, filling base, while the spices add warmth and complexity to the dish. The lemon juice adds a refreshing kick to the stew, brightening up the rich, savory flavors. It’s a great dish for batch cooking or meal prepping, as it stores well and the flavors only improve over time.

Vegan Mediterranean Stuffed Tomatoes

These Vegan Mediterranean Stuffed Tomatoes are a delicious, fresh, and light dish that’s perfect for summer. The tomatoes are hollowed out and stuffed with a flavorful mix of quinoa, olives, herbs, and lemon juice. It’s a great option for a light lunch or as a side dish for a larger meal.

Ingredients:

• 6 large tomatoes
• 1 cup cooked quinoa
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Cut off the tops of the tomatoes and scoop out the seeds and flesh, leaving a hollow shell.
2. In a mixing bowl, combine the cooked quinoa, olives, parsley, lemon juice, olive oil, oregano, salt, and pepper.
3. Stuff the tomato shells with the quinoa mixture, pressing gently to pack it in.
4. Place the stuffed tomatoes in a baking dish and bake for 20-25 minutes, or until the tomatoes are soft and the filling is heated through.
5. Serve warm, garnished with additional parsley if desired.

These Vegan Mediterranean Stuffed Tomatoes are an incredibly refreshing and healthy dish. The quinoa filling is light yet satisfying, and the tomatoes provide a juicy, flavorful base. The olives and lemon juice give the dish a Mediterranean flair, making it both tangy and savory. These stuffed tomatoes are perfect for serving as a side dish or as a light meal on their own.

Note: More recipes​ are coming soon!