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Sometimes I want food that feels both wholesome and exciting, but without a lot of fuss. That’s when I find myself making Greek-inspired meals. The dishes are built on simple, fresh ingredients I often already have, like beans, herbs, and vegetables.
They come together in a way that is satisfying and full of character. In this list, I’m sharing 17 easy vegan Greek recipes I like to make.
These are the ones I turn to for a reliable, tasty meal that reminds me of sunshine and the simple pleasure of good food.
1. Classic Greek Lemon Potatoes
Potatoes roasted with plenty of lemon juice, garlic, and oregano until tender and golden. I make these when I want a side dish that’s tangy, soft inside, and full of flavor.
Nutrition per serving:
- Calories: 210
- Protein: 4g
- Carbs: 34g
- Fat: 7g
- Fiber: 3g
Get the Classic Greek Lemon Potatoes recipe.
2. Simple Spanakorizo (Spinach Rice)
Spinach and rice simmered with dill and lemon. This is my go-to for a quick, one-pot meal that feels light but still comforting.
Nutrition per serving:
- Calories: 250
- Protein: 6g
- Carbs: 45g
- Fat: 5g
- Fiber: 4g
Get the Simple Spanakorizo (Spinach Rice) recipe.
3. Easy Gigantes Plaki
Large butter beans baked in a tomato sauce with carrots and celery. I enjoy this as a hearty main dish, especially with a piece of crusty bread.
Nutrition per serving:
- Calories: 290
- Protein: 12g
- Carbs: 42g
- Fat: 8g
- Fiber: 14g
Get the Easy Gigantes Plaki recipe.
4. Quick Greek Salad Bowls
A simple mix of crisp cucumber, tomatoes, red onion, and Kalamata olives over a bed of lettuce. I top it with a block of baked tofu for a filling lunch.
Nutrition per serving:
- Calories: 280
- Protein: 16g
- Carbs: 15g
- Fat: 18g
- Fiber: 6g
Get the Quick Greek Salad Bowls recipe.
5. One-Pot Orzo with Tomatoes
Orzo pasta cooked in a garlicky tomato broth until creamy. I stir in some white beans at the end for a complete, fast dinner.
Nutrition per serving:
- Fiber: 8g
- Calories: 320
- Protein: 11g
- Carbs: 58g
- Fat: 6g
Get the One-Pot Orzo with Tomatoe srecipe.
6. Lentil Soup (Fakes)
A traditional soup of brown lentils simmered with onions, carrots, and a bay leaf. I find this one of the most comforting meals, especially with a drizzle of olive oil and a little vinegar on top.
Nutrition per serving:
- Calories: 260
- Protein: 14g
- Carbs: 40g
- Fat: 5g
- Fiber: 16g
Get the Lentil Soup (Fakes) recipe.
7. Vegan Tzatziki
A cool dip made from blended soaked cashews, cucumber, garlic, and fresh dill. I use this as a sauce for bowls, a spread for sandwiches, or a dip with raw vegetables.
Nutrition per serving (2 tbsp):
- Calories: 60
- Protein: 2g
- Carbs: 3g
- Fat: 5g
- Fiber: 0g
Get the Vegan Tzatziki recipe.
8. Briam (Roasted Vegetables)
Potatoes, zucchini, eggplant, and tomatoes roasted together with olive oil and oregano. I make this in a big pan for a simple, hands-off dinner that gets better the next day.
Nutrition per serving:
- Calories: 180
- Protein: 4g
- Carbs: 28g
- Fat: 7g
- Fiber: 6g
Get the Briam (Roasted Vegetables) recipe.
9. Lemon and Herb Chickpea Soup
A brothy soup with chickpeas, celery, and rice, finished with a generous amount of lemon juice and parsley. I like this for a light but satisfying meal that feels clean and simple.
Nutrition per serving:
- Calories: 230
- Protein: 9g
- Carbs: 35g
- Fat: 6g
- Fiber: 8g
Get the Lemon and Herb Chickpea Soup recipe.
10. Horta Vrasta (Boiled Greens)
Dandelion greens or chard boiled until tender and served with lemon and olive oil. This is my go-to side dish when I want something healthy and straightforward that pairs well with any main.
Nutrition per serving:
- Calories: 110
- Protein: 3g
- Carbs: 8g
- Fat: 8g
- Fiber: 4g
Get the Horta Vrasta (Boiled Greens) recipe.
11. Tomato and White Bean Stew
A chunky stew of white beans, tomatoes, and celery, flavored with a touch of cinnamon. I enjoy this with a slice of bread for a warm, protein-packed lunch.
Nutrition per serving:
- Calories: 270
- Protein: 13g
- Carbs: 42g
- Fat: 5g
- Fiber: 12g
Get the Tomato and White Bean Stew recipe.
12. Marinated Giant Beans
Butter beans or gigantes beans marinated in a lemon-garlic dressing with red onion and parsley. I keep a container of these in the fridge for easy salads or a quick snack.
Nutrition per serving:
- Calories: 190
- Protein: 8g
- Carbs: 26g
- Fat: 6g
- Fiber: 10g
Get the Marinated Giant Beans recipe.
13. Rice Pilaf with Orzo
Toasted orzo and rice cooked in vegetable broth until fluffy. This is my favorite side dish to make because it’s reliable, quick, and goes with almost everything.
Nutrition per serving:
- Calories: 220
- Protein: 5g
- Carbs: 40g
- Fat: 4g
- Fiber: 1g
Get the Rice Pilaf with Orzo recipe.
14. Baked Eggplant Slices
Eggplant slices baked until soft, then topped with a simple tomato sauce and fresh herbs. I use this as a main dish over some rice or as a hearty side.
Nutrition per serving:
- Calories: 150
- Protein: 3g
- Carbs: 20g
- Fat: 7g
- Fiber: 9g
Get the Baked Eggplant Slices recipe.
15. Fresh Herb and Lemon Potato Salad
Boiled potatoes tossed with a generous amount of parsley, dill, lemon juice, and a little olive oil. I prefer this over mayo-based salads for a brighter taste.
Nutrition per serving:
- Calories: 200
- Protein: 4g
- Carbs: 35g
- Fat: 6g
- Fiber: 4g
Get the Fresh Herb and Lemon Potato Salad recipe.
16. Simple Tomato Pita Breads
Whole wheat pitas topped with a quick tomato-onion sauce, Kalamata olives, and dried oregano, then warmed in the oven. I make these for a fast lunch that feels special.
Nutrition per serving (1 pita):
- Calories: 220
- Protein: 7g
- Carbs: 35g
- Fat: 7g
- Fiber: 6g
Get the Simple Tomato Pita Breads recipe.
17. Sweet Semolina Halva
A simple, sweet treat made by toasting semolina in olive oil, then simmering it with sugar and water. I let it set in a dish and enjoy small pieces with a cup of coffee in the afternoon.
Nutrition per serving:
- Fiber: 1g
- Calories: 210
- Protein: 3g
- Carbs: 35g
- Fat: 7g
