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What is your favorite vegan Greek appetizer?

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d_kakavouli

d_kakavouli

Active member
I'm having a couple of friends over next weekend, and many of them are vegan. What are some good Greek appetizers that are vegan or can be made vegan? I've been doing some googling and many people say that there are quite a few vegan Greek recipes because many Greek people essentially eat vegan when they are fasting. Do you have any recommendations?
 
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d_kakavouli said:
I'm having a couple of friends over next weekend, and many of them are vegan. What are some good Greek appetizers that are vegan or can be made vegan? I've been doing some googling and many people say that there are quite a few vegan Greek recipes because many Greek people essentially eat vegan when they are fasting. Do you have any recommendations?
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I make tzatziki with Oatly vegan Greek yoghurt, amazing if you can get it. Also any good quality houmous and Lidl do tinned dolmades if you’re short of time or availability of ingredients. Pitta or flatbreads, good olives, courgette fritters, Greek salad with vegan feta.
This is a good little book if you’ve got time to get hold of it: https://www.amazon.co.uk/Vegan-Taste-Greece-Cookbooks/dp/189776684X
 
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Laura48 said:
I make tzatziki with Oatly vegan Greek yoghurt, amazing if you can get it. Also any good quality houmous and Lidl do tinned dolmades if you’re short of time or availability of ingredients. Pitta or flatbreads, good olives, courgette fritters, Greek salad with vegan feta.
This is a good little book if you’ve got time to get hold of it: https://www.amazon.co.uk/Vegan-Taste-Greece-Cookbooks/dp/189776684X
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Excellent recommendations, I tried a variation of xortopita and it was great! There was no need to add vegan cheese and I made the phyllo with olive oil. Super healthy and very popular amongst my vegan family members.
 
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d_kakavouli said:
I'm having a couple of friends over next weekend, and many of them are vegan. What are some good Greek appetizers that are vegan or can be made vegan? I've been doing some googling and many people say that there are quite a few vegan Greek recipes because many Greek people essentially eat vegan when they are fasting. Do you have any recommendations?
Click to expand...
Vegan stuffed grape leaves with rice and spices. Try this one:

www.mygreekdish.com

Greek Dolmades recipe (Stuffed Vine/ Grape Leaves Dolmathes)

Little bites of heaven! The ultimate Greek vegetarian appetizer made from tender vine leaves wrapped in little rolls stuffed with rice and fresh herbs. Find out all the secrets behind this little delight with detailed step by step recipe including detailed prep photos too!
www.mygreekdish.com www.mygreekdish.com
 
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How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.

Greek Halva Recipe to Enjoy During Lent?

I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?

Ingredients:
  • 1 cup semolina
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped almonds or walnuts (optional)
  • 1/4 cup raisins (optional)
Instructions:
  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
  3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
  4. Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
  5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
  6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
  7. Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
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Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

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