Is a vegan Mediterranean diet possible? Absolutely yes! Both the vegan and Mediterranean diet celebrates the idea of whole, unprocessed, fresh ingredients.
Fruits, vegetables, whole grains, beans & legumes, and heart-healthy fats are the basis of these two diets. The only difference is the protein sources.
Today's recipe is a perfect example of just how delicious and satisfying a vegan Mediterranean diet can be!
This vegan Mediterranean recipe combines several Mediterranean comfort foods to whip up a delicious, easy, sharable appetizer. Perfect for a quick lunch, dinner, or party snack.
Feel free to use your favorite lentil and humus recipes or freestyle with different toppings. Like any good plate of nachos, the recipes are more like guidelines. The possibilities are endless!
- Pita Chips
- Kalamata Olive
- Insta-Pot Lentils
LENTILS INGREDIENTS & DIRECTIONS:
- 3 Cups Water or Broth
- 1 Cup Red Lentils
- 1 Clove Chopped Garlic
- 1 Bay Leaf
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Onion Powder
- 1 Teaspoon Salt
-Pressure-cook lentils, water, garlic, and bay leaf on high for four minutes, releasing pressure after 15. Add the remaining spices to taste and blend with a wooden spoon or immersion blender if you’re feeling fancy.
HUMMUS INGREDIENTS & DIRECTIONS:
- 2 Cups Cooked Garbanzo Beans (about one 15oz can)
- 1 Tablespoon Tahini
- 1 Tablespoon Lemon Juice
- 1 Clove Garlic
- 1 Teaspoon parsley
- 1/2 Teaspoon Salt
- 1/4 Cup Olive Oil
- Blend all ingredients in a food processor, slowly streaming in oil. For a creamier hummus, add in more oil or water.
- 1 Cup Mayo (I used Veganaise, but any kind should do fine)
- 2 Tablespoons Tahini
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Maple Syrup
- Salt to taste
- Whisk together until smooth, tangy, and delicious.
Layer lentils, lettuce, hummus, and olives on top of pita chips and drizzle with tahini sauce. Serve with your favorite salsa and vegan sour cream.