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Greek Vegan Dishes for Lent

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dpappas87

dpappas87

Active member
I try to eat a vegan diet when I can for lent. Granted, I am not perfect at it, but I like to try. I am getting since Lent is soon! Here's a list of dishes I like to eat. I would love advice if you can give it for other dishes:
  • Salads of all kinds, and if I want to be really strict, to use lemon or vinegar and no oil
  • Anything involving lentils - like Lentil soup, lentil salad, etc
  • Dishes involving other legumes, like fava beans, split peas, gigantes, etc - I make gigantes place, yellow split pea soup, fasolada, etc)
  • Any other vegetable dishes, such as vegan stuffed grape leaves or stuffed cabbage
 
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dpappas87 said:
I try to eat a vegan diet when I can for lent. Granted, I am not perfect at it, but I like to try. I am getting since Lent is soon! Here's a list of dishes I like to eat. I would love advice if you can give it for other dishes:
  • Salads of all kinds, and if I want to be really strict, to use lemon or vinegar and no oil
  • Anything involving lentils - like Lentil soup, lentil salad, etc
  • Dishes involving other legumes, like fava beans, split peas, gigantes, etc - I make gigantes place, yellow split pea soup, fasolada, etc)
  • Any other vegetable dishes, such as vegan stuffed grape leaves or stuffed cabbage
Click to expand...
Have a look at this link. There’s quite a few vegan posts on the site as well.
www.worldwidegreeks.com

Favorite Vegan Greek Foods for Lent?

Lent is around the corner and this year, I thought I would go all in and stick with Vegan foods during lent. I thought I would gather ideas from you guys, and I will share a few of my own. - My family used to make a yellow split pea soup that was very simple. I will track down how to make it...
www.worldwidegreeks.com www.worldwidegreeks.com
 
dpappas87 said:
I try to eat a vegan diet when I can for lent. Granted, I am not perfect at it, but I like to try. I am getting since Lent is soon! Here's a list of dishes I like to eat. I would love advice if you can give it for other dishes:
  • Salads of all kinds, and if I want to be really strict, to use lemon or vinegar and no oil
  • Anything involving lentils - like Lentil soup, lentil salad, etc
  • Dishes involving other legumes, like fava beans, split peas, gigantes, etc - I make gigantes place, yellow split pea soup, fasolada, etc)
  • Any other vegetable dishes, such as vegan stuffed grape leaves or stuffed cabbage
Click to expand...
Totally. My favorite vegan foods are Santorini fava dip (kind of like hummus but no tahini and lots of freshly chopped herbs), gigantes, and vegan Greek soups of all kinds.
 
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Reactions: Laura48
k_tsoukalas said:
Totally. My favorite vegan foods are Santorini fava dip (kind of like hummus but no tahini and lots of freshly chopped herbs), gigantes, and vegan Greek soups of all kinds.
Click to expand...
I forgot to mention, I have this cookbook which is really helpful. I did‘nt pay anywhere near the prices currently on Amazon, etc, but I’m sure a reasonably priced one can be found.
 

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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.
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