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Looking for some flavorful, meatless meals while following the Mediterranean diet? Look no further! These vegetarian-friendly recipes are perfect for “meatless Mondays” or those following a vegetarian diet. Packed full of nutrients and flavor, they are sure to become family favorites.

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How You Can Drastically Improve Your Health By Following the Mediterranean Diet

In 2018, I was struggling to make healthy food choices and experienced constant joint pain, brain fog, blood sugar highs and lows, and extreme fatigue every day. These were symptoms that had become a part of my every day and was something that I thought I would always have to live with.

However, I knew there had to be a way for me to feel better, so I started doing research on evidence-based ways of eating that supported long-term health. As one of the healthiest diets in the world, the Mediterranean diet showed up repeatedly in my searches. In 2020, I decided to make the shift toward eating a more Mediterranean-based diet to support my health.

I started applying what I learned by following a Mediterranean-based diet and immediately saw great results!

After implementing a Mediterranean-based diet, I quickly noticed my energy levels drastically improve, I was sleeping SO much better each night, and my skin had become clear and glowing (yay for no more “adult acne!”) and I did all of this in a healthy, balanced way. I was so ecstatic about my results that I put together all my recipes that I had used and developed at this time and started sharing them with others with the hopes that they would feel just as amazing as I was feeling.

Eating a Mediterranean diet restored my physical and mental health.

My goal for you is to experience these same incredible benefits. My 30-Day Mediterranean Meal Plan is the exact plan I used to improve my health and eat intuitively.

Get the ebook here, or get the hard copy on Amazon!

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10 Delicious Vegetarian Mediterranean Diet Recipes to Try Today

Chickpea Curry with Cauliflower Rice

Servings: 2

Ingredients:

1 Tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 Tablespoon curry powder
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon turmeric powder
¼ teaspoon cayenne pepper (optional, for heat)
1 can (14 ounces) diced tomatoes
1 can (14 ounces) chickpeas, drained and rinsed
½ cup coconut milk
Salt and pepper to taste
Fresh cilantro, for garnish

For the Cauliflower Rice:

1 small cauliflower head
1 Tablespoon olive oil
Salt and pepper to taste

Directions:

In a large skillet or pan, heat olive oil over medium heat.
Add the diced onion and minced garlic to the pan. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
Add the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using) to the pan. Stir well to coat the onion and garlic with the spices. Cook for an additional minute.
Add the diced tomatoes (with their juices) to the pan. Stir to combine with the spices.
Add the drained and rinsed chickpeas to the pan. Stir well to incorporate them into the sauce.
Pour in the coconut milk and season with salt and pepper to taste.
Reduce the heat to low and let the curry simmer for about 15-20 minutes to allow the flavors to meld together.
Remove from heat and garnish with fresh cilantro.
Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice-like grains.
Heat olive oil in a separate skillet over medium heat.
Add the cauliflower rice to the skillet and cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but still slightly crisp. Season with salt and pepper to taste.
Remove from heat.
Serve the Chickpea Curry with Cauliflower Rice hot, garnished with fresh cilantro. Enjoy the flavorful and nutritious combination!

Sheet Pan Tomato, Basil, and Parmesan Gnocchi

Servings: 4

Ingredients:

1 (12-16 ounce) package of store-bought gnocchi
1 pint cherry tomatoes
1 small red onion, diced
2 Tablespoons minced garlic
2 Tablespoons extra virgin olive oil
½ teaspoon oregano
¼ teaspoon red pepper flakes
½ teaspoon Himalayan pink salt
½ teaspoon ground black pepper
¼ cup shredded parmesan cheese, for serving
2-4 Tablespoons fresh basil, chopped (or ½ teaspoon dried basil)

Directions:

Preheat the oven to 425 degrees F.
Lay out the gnocchi, cherry tomatoes, diced red onion, and minced garlic onto a sheet pan lined with parchment paper.
Drizzle the gnocchi and vegetables with olive oil and sprinkle with oregano, red pepper flakes, salt, and pepper.
Roast in the oven for 20-25 minutes, mixing the gnocchi and vegetables with a spatula about 10 minutes into roasting. The vegetables are done cooking when the cherry tomatoes have “burst” and the red onion is soft.
Remove from the oven, garnish with parmesan cheese and fresh basil, and serve.

Veggie and Hummus Wraps

Servings: 1

Ingredients:

1 large whole wheat or gluten-free wrap
2 Tablespoons hummus (any flavor of your choice)
¼ cup sliced cucumbers
¼ cup sliced bell peppers (any color)
¼ cup shredded carrots
¼ cup baby spinach or mixed greens
Salt and pepper to taste
Optional additions: sliced avocado, sprouts, feta cheese, fresh herbs (such as parsley or basil)

Directions:

Lay the wrap flat on a clean surface.
Spread a thin layer of hummus evenly across the entire surface of the wrap.
Place the sliced cucumbers, bell peppers, shredded carrots, and baby spinach or mixed greens in the center of the wrap.
Sprinkle with salt and pepper to taste.
Add any optional additions of your choice, such as sliced avocado, sprouts, feta cheese, or fresh herbs.
Fold the sides of the wrap inward and tightly roll it up from one end to the other, creating a wrap shape.
Cut the wrap in half diagonally or into smaller pinwheel slices.
Serve the veggie wrap with hummus immediately as a nutritious and satisfying meal.

Apple Pie Overnight Oats

Servings: 4

Ingredients:

1 ⅓ cups old-fashioned rolled oats
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup chopped walnuts
¼ cup dried cranberries
1 ⅓ cups unsweetened applesauce
1 ⅓ cups milk

Directions:

Add ⅓ cup oats each to four resealable containers. Also, add ⅛ tsp cinnamon, a pinch of ginger, and a pinch of cloves to each container.
Add 2 Tbsp chopped walnuts and 1 Tbsp cranberries to each container.
Finally, add ⅓ cup applesauce and ⅓ cup milk to each container.
Close the containers and refrigerate overnight or for up to four days. Stir the contents of the container before eating.

Quinoa Stuffed Bell Peppers

Servings: 4

Ingredients:

4 bell peppers (any color), tops removed and seeds removed
1 cup quinoa
2 cups vegetable broth or water
1 Tablespoon olive oil
½ onion, diced
2 cloves garlic, minced
1 carrot, diced
1 zucchini, diced
1 cup diced tomatoes (fresh or canned)
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt and pepper to taste
½ cup shredded cheese (such as cheddar or mozzarella)
Optional: Fresh parsley or cilantro, chopped (for garnish)

Directions:

Preheat the oven to 375°F (190°C).
In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat.
Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion becomes translucent.
Add the diced carrot and zucchini to the skillet. Cook for another 5 minutes until the vegetables start to soften.
Stir in the diced tomatoes, dried oregano, ground cumin, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
In a large bowl, combine the cooked quinoa and the vegetable mixture from the skillet. Mix well to ensure the quinoa and vegetables are evenly incorporated.
Stuff the bell peppers with the quinoa mixture, filling them to the top.
Place the stuffed bell peppers upright in a baking dish. Cover the dish with foil.
Bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the shredded cheese over the tops of the peppers, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Remove from the oven and let them cool for a few minutes.
Garnish with fresh parsley or cilantro, if desired.
Serve the quinoa-stuffed bell peppers as a delicious and nutritious meal.

Mini Broccoli Cheddar Quiches

Servings: 12

Ingredients:

Crust
- 8 Tablespoons butter, room temperature
- 4 oz. cream cheese, room temperature
- 1 cup + 2 Tbsp flour (regular, gluten-free, or almond flour)
Filling
- 2 large eggs
- ½ cup milk
- ¼ cup grated Parmesan
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ lb. frozen broccoli florets, thawed
- 4 oz. cheddar cheese, shredded

Directions:

Preheat the oven to 350ºF. Add the room-temperature butter and room-temperature cream cheese to a bowl. Use a mixer to whip them together until evenly combined.
Begin stirring in the flour, about ¼ cup at a time, until a dough forms. The dough should be soft, but not sticky.
Divide the dough into 12 equal portions (begin by dividing into four pieces, then divide each quarter into three equal-sized pieces). Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells.
Whisk together the eggs, milk, Parmesan, garlic powder, pepper, and salt in a bowl.
Finely chop the thawed broccoli florets (about 1 ½ cups once chopped). Shred the cheddar cheese (about 1 cup shredded). Add the broccoli and cheddar to the egg mixture and stir to combine.
Divide the broccoli cheddar mixture between the twelve mini pie crusts. The liquid egg mixture will not fully submerge the broccoli and cheddar in the crust, but it will puff up and fill the crust once baked.
Bake the mini quiches in the preheated oven for 35 minutes or until puffed in the center and golden brown around the edges.
Carefully transfer the baked quiches to a wire rack to cool. Serve warm, or at room temperature within two hours of baking.

Zucchini and Carrot Fritters

Servings: 4

Ingredients:

2 medium zucchini, grated
1 medium carrot, grated
½ cup whole wheat flour or almond flour
2 large eggs, beaten
2 green onions, thinly sliced
2 Tablespoons chopped fresh parsley
½ teaspoon baking powder
½ teaspoon garlic powder
Salt and pepper to taste
2-3 Tablespoons olive oil

Directions:

Place the grated zucchini and carrot in a clean kitchen towel or cheesecloth. Squeeze out any excess moisture.
In a mixing bowl, combine the grated zucchini, grated carrot, whole wheat flour (or almond flour), beaten eggs, green onions, chopped parsley, baking powder, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
Heat the olive oil or cooking oil in a large skillet over medium heat.
Spoon about 2 tablespoons of the zucchini-carrot mixture onto the skillet for each fritter. Flatten the mixture with a spatula to form round patties.
Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy.
Remove the cooked fritters from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Repeat the process with the remaining zucchini-carrot mixture, adding more oil to the skillet as needed.
Serve the fritters warm as a side dish or a light main course.

Chickpea Salad with Lemon Dressing

Servings: 4

Ingredients:

2 cans (15 ounces each) of chickpeas, rinsed and drained
1 cucumber, diced
1 bell pepper, diced (any color)
¼ cup red onion, finely chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint leaves, chopped
Zest of 1 lemon
Juice of 1 lemon
2 Tablespoons extra-virgin olive oil
Salt and pepper to taste

Directions:

In a large bowl, combine the chickpeas, diced cucumber, diced bell pepper, chopped red onion, parsley, and mint leaves.
In a separate small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing.
Pour the dressing over the chickpea salad and toss gently to coat all the ingredients.
Adjust the seasoning if needed.
Serve the chickpea salad immediately or refrigerate for a few hours to allow the flavors to meld together.

Lentil Soup

Servings: 4

Ingredients:

1 cup dried lentils (green or brown), rinsed and drained
1 Tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups vegetable broth
1 can (14.5 ounces) diced tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon paprika
Salt and pepper to taste
Fresh parsley or cilantro, chopped (for garnish)

Directions:

In a large pot, heat the olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5 minutes, or until the vegetables are slightly softened.
Add the minced garlic and sauté for another minute until fragrant.
Add the rinsed lentils, vegetable broth, diced tomatoes (including the liquid), ground cumin, ground coriander, turmeric, paprika, salt, and pepper to the pot. Stir well to combine all the ingredients.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30-35 minutes, or until the lentils are tender.
Taste and adjust the seasoning as needed.
Serve the lentil soup hot, garnished with fresh parsley or cilantro.

Mediterranean Caprese Skewers

Servings: 4

Ingredients:

16 cherry tomatoes
16 small fresh mozzarella balls (bocconcini)
16 fresh basil leaves
Balsamic glaze, for drizzling
Salt and pepper to taste
Wooden skewers

Directions:

Thread one cherry tomato, one mozzarella ball, and one basil leaf onto each wooden skewer. Repeat this pattern until all the ingredients are used.
Arrange the skewers on a serving platter.
Drizzle the caprese skewers with balsamic glaze.
Season with salt and pepper to taste.
Serve immediately as a delicious and colorful appetizer or snack.

Other recipe collections you might like from Beyond the Brambleberry:

15 Easy Salad Recipes for the Mediterranean Diet (That Aren’t Boring!)

10 Easy & Healthy Breakfast Recipes for the Mediterranean Diet

10 Quick & Easy Side Dish Recipes for the Mediterranean Diet

Start Eating Healthy with the Mediterranean Diet

If the Mediterranean diet is very different from how you have been eating, I HIGHLY recommend you follow a meal plan that has already been designed to help you be successful and quickly see results. The 30-Day Mediterranean Meal Plan I created includes everything you need to get started on the Mediterranean diet. It includes over 80 easy and delicious recipes for breakfast, lunch, dinner, and snacks that you can simply follow along to and enjoy all the delicious flavors that come with the Mediterranean diet.

Once I learned how to eat a balanced Mediterranean diet, I quickly saw great results! By understanding what my body needed each day, I was able to set myself up for success and have maintained this healthy lifestyle for almost 3 years.

I want this for you too! If you are ready to fully benefit from the Mediterranean diet, I urge you to get started with my 30-day meal plan now while it’s the lowest price it will ever be! Click here to get started.

Choosing the right foods makes all the difference in how you feel. Even if you’re not yet ready to go all in, I have something that will help you make a step towards eating healthy and reaping the benefits of a healthy, balanced diet. Download my Top 10 Must-Try Mediterranean Diet Recipes ebook by using the form below to get instant access to this valuable resource. I have also included a Mediterranean Diet Shopping List to help you get started.

Get Your FREE ebook: Top 10 Must-Try Mediterranean Diet Recipes + A Free Shopping List

I have also put together a resource library containing my top recommended books, kitchen must-haves, supplements to support your health, and more! Click here to check it out!