The sun-soaked shores of Greece have long inspired meals full of fresh produce and vibrant flavors. This collection of healthy vegan takes on easy Greek recipes features whole foods such as legumes, grains, fresh vegetables, and aromatic fresh herbs, delivering all the flavor without added oil, dairy, or highly processed ingredients. From light and creamy tzatziki sauce to homemade pita, gigantes plaki, pastitsio, skordalia, stuffed bell peppers, moussaka, and more, there’s something here for both newcomers to Greek cuisine and seasoned cooks alike. Try one today!
For more tasty recipe ideas from the region, check out this collection of Mediterranean recipes.
These stuffed mini peppers require just six ingredients and come together in 10 minutes. Cannellini beans are mashed with dried oregano, lemon juice, and lemon zest to make a creamy, filling dish loaded with pep! Spoon into mini bell pepper halves, top with fresh parsley, and serve them up tapas-style for a crowd, or enjoy them as a family-friendly snack.
“We love it!”— Christina
Skordalia is a beloved garlicky potato dip straight from the heart of Greek cuisine, and while it’s naturally vegan, it’s typically loaded with olive oil. This lighter version skips the oil and uses a splash of plant-based milk and almond meal for a creamy, satisfying texture. Red wine vinegar adds a tangy kick, while chopped Kalamata olives bring a burst of briny Mediterranean flavor. Serve with fresh crudités or whole wheat pita chips.
“Just made this and it’s really good!!” —Candy
Vegan feta is the star of this lip-smackingly good salad, which has you marinade extra-firm tofu in sun-dried tomatoes, dried oregano, nutritional yeast, lemon juice, and red wine vinegar. Be sure to press the tofu first to remove as much water as possible so it can better absorb the marinade.
“What a treat this was! Certainly making this recipe again.” —Aija
Gemista, the Greek word for “stuffed,” refers to a traditional dish of vegetables—typically tomatoes or bell peppers—filled with a savory rice mixture and baked until tender. This version showcases the natural sweetness of ripe tomatoes, balanced with aromatic herbs, toasted pine nuts, and plump currants for a subtly sweet twist.
“This was THE first WFPB meal I made when I started eating this way two years ago!” —Dian
With eggplant, mushrooms, pasta, and a tomato-garlic sauce, this Mediterranean bake echoes dishes like briam or Greek-style pasta casseroles—think Greek comfort food, but without all the olive oil. The recipe requires just 20 minutes of active prep: First, you make the sauce in a blender, then you transfer everything into a casserole dish and put your feet up while it bakes. Now that’s my kind of recipe!
“Very interesting and delicious recipe. This brought me back to eggplant, as I only know preparing it with lots of olive oil.” —forallweknow
Gigantes plaki is a beloved Greek dish made with hearty lima beans and a savory, herb-infused tomato sauce. The beans are soaked overnight, then baked with the sauce to create a rich, comforting stew. Serve with pita, crusty whole grain bread, or a fresh green salad. If you don’t want to cook dried beans from scratch, use canned beans instead. Bonus: This recipe uses just six ingredients (not including salt and pepper).
This fresh take on traditional Fasolakia is ready in just 35 minutes and features cannellini beans for added heartiness and plant-based protein. Baby potatoes and crisp green beans are tossed in a bright, garlicky tomato sauce accented with Kalamata olives, red wine vinegar, and fresh basil.
“Amazing! And no need to add oil.” —Jānis
This company-worthy vegan steak meal features grilled eggplant marinated in a tangy mustard-herb vinaigrette, served over whole wheat couscous (or quinoa) with juicy tomato slices and a sprinkle of toasted pine nuts. A creamy white bean hummus adds richness.
“Love this recipe! Will make double of the vinaigrette next time.” —Justin
Greece’s cozy take on baked pasta, pastitsio is traditionally made with meat and béchamel. This plant-based version swaps in whole grain penne, spiced lentils with hints of cinnamon and nutmeg, and a silky, potato-based cheese sauce. Pair with a fresh salad for a satisfying, family-friendly comfort meal. Readers note that this recipe yields a substantial amount of food, so consider yourself warned!
“I have made this recipe twice. I think it is a good recipe for a large group of vegans.”—Sunny
Lentils take the place of minced meat in this cozy, plant-based moussaka. Trumpet mushrooms bring earthy umami flavor and a satisfyingly meaty texture to the filling, layered between rounds of tender eggplant and potatoes. If you can’t find trumpet mushrooms, portobello or button mushrooms will work, though the texture will be softer and less robust. A creamy, dairy-free “cheese” sauce is poured over the top, creating a comforting casserole that’s perfect for a chilly evening.
“I used this recipe as inspiration and loved it.” —VB
