“You’re in the wrong country, my friends,” said our local guide in Greece upon hearing about our hunt for finding traditional Greek food that is vegan.
It wasn’t the most hopeful thing to hear on the first few days of our trip, especially coming from someone who knows the place inside out. But what this comment offered us wasn’t discouragement, but rather an added motive to find what we had come looking for – and so we took the challenge head on!
What that search eventually led us to was far more surprising than we expected, and opened up a whole new side of Greece. From sharing a hearty dinner with a Greek local in a Trikala’s traditional taverna to exploring the roots of ancient Greek gastronomy, our little mission as vegans in Greece culminated in two stomachs full of Mediterranean delicacies! 🙂
Ancient Greece’s food culture was nothing like the Greece we know today
With 80% of its land covered in mountains and seas on all three sides, Greece enjoys the best of both worlds—the ruggedness of its highlands and the serene allure of its long coastline.
The climate and terrain naturally support the growth of Mediterranean triad – cereals, olives and grapes, along with other veggies, legumes, herbs, citrus fruits, tree resins, and so on. In fact, the staple diet in ancient Greece was characterised by simple, mostly veggie-based ingredients, as opposed to what we now know Greece of—a meat-heavy country!
Back in ancient times, meat and other animal products were quite a luxury and relatively in shorter supply. The Mediterranean region’s long and hot summer months meant that natural pastures would quickly dry out after spring season, making it harder to grow grass and fodder to feed livestock. In such conditions, raising cattle on a large scale was not viable. So, there was no mass meat production and no mass meat consumption. Even elites in Greece consumed meat occasionally, usually during festivals or special celebrations.
‘Pythagoreans’ before Vegetarians
Long before the term “vegan” (or even vegetarian) was coined, many traditional communities around the world were already living by similar ideologies. In India, for example, Jainism has followed the philosophy of ahimsa (non-violence) for over 2,000 years – a way of life where causing harm to any living being, even the tiniest bug, is avoided through mindful eating.
In Greece too, Pythagoras—the famed mathematician whose theorem we memorised in school—was known as ‘the father of vegetarianism.’ In fact, before the word “vegetarian” came into use in the 19th century, people who abstained from meat were simply called “Pythagoreans.”
Pythagorean ethics first came into prominence in 500 BC and were rooted in the belief in an absolute moral law. Ideas such as not killing “living creatures,” avoiding “harsh-sounding bloodshed” like animal sacrifice, and “never eating meat” were central to this philosophy.
What we often think of as a modern dietary movement or fad actually has its roots deep in ancient spiritual, philosophical, and ethical traditions.
Traditional Greek dishes that are inherently plant-based
Thanks to that blunt remark from our local guide, we ended up discovering such new flavours on our trip—most of which we had no idea were naturally vegan!
We are excited to share these experiences here, and hope that you too can enjoy healthy vegan food someday in Greece. So, let’s dive into plant-based dishes that have defined Greece’s rich culinary heritage for centuries.
1. Fava
First up is Fava—a traditional Greek spread made from yellow split peas. It’s seasoned with onions and herbs, and usually enjoyed with warm bread, much like hummus.
2. Dolmades
The term “dolma” originates from Ottoman cuisine, and refers to a family of stuffed dishes – where rice and herbs, minced meat, seafood, or even fruits are wrapped in vine or cabbage leaves. Vegan versions of dolmades are easy to find too, and are also sold in ready-to-eat cans in local supermarkets.
3. Fasolada
A slow-cooked bean soup made from white beans, olive oil, and veggies like celery, tomatoes, and carrots. Fasolada is often addressed as the “national food of Greece,” because this dish has long been a symbol of resilience and dignity. During times of poverty and war, this soup became a practical, affordable way to nourish families with simple, nutrient-rich ingredients.
4. Gigantes plaki
Another soul-warming Greek classic is Gigantes Plaki—a hearty, nutrient-rich dish made from giant white beans baked slowly in tomato sauce. Vegan by birth, this is a staple for many Greeks during the Orthodox Christian fasting days. (Read about Greece’s fasting tradition here) It offers comfort as well as a good amount of protein. To be honest, Gigantes has become our staple too ever since our Greece trip 😀
5. Spanakopita
A Greek pie filled with spinach and feta cheese and made of flaky, crispy filo pastry. While it is not really vegan—since it typically includes butter and cheese—many cafés and restaurants offer dairy-free versions during the fasting period. It’s always worth asking the café owner; you might just get lucky!
6. Bamies Laderes
Bamies Laderes is yet another traditional greek dish made from okra. Laderes in Greek means “cooking in oil” and so this is a stew of okra cooked in olive oil, in a tomato sauce tossed with onion, garlic, potatoes and herbs.
7. Gemista
This just has to be our favourite! Gemista – made by hollowing out vegetables – often tomatoes or peppers, but also zucchini and eggplant, and stuffing them with a mix of rice and herbs or sometimes, meat. It’s often naturally vegan or easily veganised, and is typically served along with fresh salad and baked potatoes. This wholesome, homely, all-in-one meal is comfort at its best.
“As long as Man continues to be the ruthless destroyer of lower living beings, he will never know health or peace. For as long as men massacre animals, they will kill each other. Indeed, he who sows the seed of murder and pain cannot reap joy and love.”
A conscious dinner that introduced us to a delicious platter of regional vegan recipes
When our dear host Stelios from Greenbridge—a space where art and information security come together—invited us for dinner at a traditional taverna in the small town of Trikala, we knew this was our chance – for a deeper dive into local cuisine!
Stelios is someone who still uses a Nokia phone, has no social media accounts, and communicates only via emails. So the chance to sit with him over a meal and understand his choice of lifestyle, especially in a time when our phones are constantly buzzing with updates about what everyone is doing, felt like a rare pause.
As we settled in the taverna and began chatting with him and his cousin Dimitris about the many similarities between Indian and Greek culture, our table slowly started to fill up with an array of colorful stuff – wild greens, mushrooms, beetroots, beans, Greek salad, and a jar of Tsipouro!
At first glance, it looked like a simple spread, but learning more about each dish, we began to unwrap the roots of Greek food tradition.
Many of what was served came from the monastic cuisine—a culinary heritage shaped by centuries of Orthodox Christian fasting, local agricultural practices, and the availability of seasonal produce. The fasting tradition, also known as “Nistisimo,” is practiced by many Greeks even today, for about 180 days a year.
Stelios explained that this fasting-cuisine closely resembles traditional Greek village food, where most dishes are made from simple, foraged ingredients that are harvested from nearby lands and local gardens. (Read about Greece’s fasting tradition here)
Here are some of the dishes we simutaneously indulged in and learned about that evening:
1. Meze: Horta Vrasta, Louvi, Patzarosalata
In Greek, horta simply means “greens,” and horta vrasta refers to a traditional dish of boiled wild greens drizzled with extra virgin olive oil and fresh lemon juice. Thanks to Greece’s diverse landscapes and long coastline, a wide variety of edible greens grow in the wild—dandelion, chicory, chard, and many more. This preparation doesn’t rely on any particular vegetable; it celebrates whatever greens nature offers in that season.
In traditional tavernas, you’ll often find plenty of such simple, nourishing dishes—louvi (boiled black-eyed peas), patzarosalata (boiled red beetroot), and shallow fried mushrooms. These can be enjoyed as meze (appetizer) or served alongside other dishes. You’re free to mix & match!
2. Desserts: Halwa, Glyko tou koutaliou
Greeks are known for their warm hospitality and welcoming nature. If you go to any local’s home, you’ll be soon served with loads of treats. 😛
Among these are “glyko tou koutaliou” or “spoon sweets” —fruit preserves made by boiling the fruit, vegetable or flower in sugar syrup with a hint of lemon and sometimes infused with spices or herbs. This method dates back to ancient times where preservation of perishable produce was essential.
These spoon sweets are quite different from jam or marmalade due to their texture and are served in very tiny portions – literally a spoonful at a time. The fruits are sliced, grated or left whole, like figs, sour cherries, grapes, and can include citrus rinds like lemon or bergamot orange.
Halwa, on the other hand, refers to semolina-based, sweet, cake-like dessert that can be found across Asia, the Balkans, and the Mediterranean. In Greek tavernas, it’s often served with spoon sweets, offering a good contrast of sugar levels.
3. Beverages: Elliniko, Mastika
In Greece, it’s almost a running joke that if someone is late and says they were out having coffee with friends, it’s instantly accepted as a fully valid reason. Greek coffee is an integral part of their culture. Unlike to-go coffee in many parts of western world, coffee in Greece is prepared as well as consumed slowly, with enough time for conversations and relaxation.
Elliniko melighi, the very first Greek words we learnt, means Greek black coffee, one made from finely ground beans brewed in a tall, narrow pot called briki, cezve or an ibrik. The coffee grounds are allowed to settle at the bottom of the cup, while you slowly sip the rich, strong-brew at the top. There’s no added milk, so it’s naturally vegan.
For cold coffee lovers too, Greece is heaven, as almost every other Cafe will have Freddo Espresso and Freddo Cappucino on the menu. (yes, ‘Freddo’ originated here!)
Apart from Elliniko, Greece is also famous for another drink that very few of us know. The Mastika.
Mastika or Mastiha is a liqueur made from the resin of mastic trees that are endemic to the climate of the greek island of Chios. Farmers make several small cuts on the barks of mastic trees, which then oozes out a peculiar sap that slowly hardens and falls off the barks. This tree sap is harvested by hand, cleaned, and then distilled with an alcohol base. Among the other more common digestifs served all across Greece like Ouso, Tsipouro and Raki, Mastika stands out as the rarer find.
We still can’t forget the pine-ish, earthy flavour of Mastika that was offered after a hearty meal at Kellari restaurant in Nafplion! If you do get the chance, definitely try it!
Tips for vegan travel in Greece
By now, you’ve discovered the whole wide range of plant-based dishes that Greece has to offer. Still, it does take a bit of digging and online research to find the best vegan options since the term “vegan” isn’t as widely used here as it is in Central and Western Europe.
Here are some tips to ease your search while travelling as a vegan in Greece:
1. Download Happy Cow
For years, Happy Cow app has been our best friend, and is certainly very very helpful while travelling in remote towns and villages around the world. We found a monastic restaurant at the foothills of Meteora, a family-run taverna in a small town of Trikala, and even an all-vegan café in Athens, all through this app!
2. Travel during “Nistisimo” season
Fasting period in Greece is primarily associated with Eastern Orthodox Church with the main ones being a 40-day period (the Great Lent) before Easter and 40 days before Christmas. During this time, people follow a “nistisimo” diet, which excludes meat, dairy, and eggs—though some seafood is still allowed, so it’s worth double-checking if a dish is fully vegan.
3. Strike up a conversation with locals
On our train from Trikala to Athens, we happened to sit next to a 75-y-old Greek grandpa and we started chatting about food. He recommended us to try some of Nafplion’s citrus fruits – since they thrive in the distinct warm climate of the Peloponnese – and he was so right, they were delicious! If you taste the Oranges here, you will fall in love with them all over again – like we did.
On the same journey, a Canadian-Greek couple recommended us their favourite Greek coffee to carry back home – and we it was the best souvenir! (Attaching the link here: if you’re in Greece and want to buy the most amazing coffee grounds – Buy this one!)
4. Explore Greek supermarkets for accidentally vegan products
The local supermarkets in Greece are full of produce from the Mediterranean region—fruits, nuts, diverse range of pickled olives, canned okra/legumes, fresh breads, local veggies. We never ran out of options on our trip – flavoured nuts, garlic hummus, vegan loaves and spicy snacks!
What other (vegan) Greek dishes would you add to this list?
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Hi ! We’re Forum and Shiva, two intrepid souls united by our shared love for TRAVEL and SUSTAINABILITY. We met as architectural colleagues and we both spent some years exploring sustainable and socially responsible architecture. Our mutual fascination for vernacular architecture, traditional communities, and the curiosity to witness the natural world.. all led us to build this little nest: Barriers and Borders.
Our mission is simple – to bring you meaningful stories from the small or the big journeys that we make which could allow you to see the world differently. To let you join our journeys through our words.. to touch upon those little details that maybe get missed.. and above all to attempt to give back to the places we are privileged to visit in this lifetime.
