Orthodox Lenten Tomato Soup
A hearty, meat-free tomato soup inspired by Orthodox Lenten foods. Simple, comforting, and naturally dairy-free, it relies on vegetables, tomato, and pantry staples to achieve a bright, silky soup.
veganlentensoup
Mediterranean-Style Veggie Medley with Quinoa
A colorful, protein-rich vegetarian dish featuring fluffy quinoa, sun-kissed roasted vegetables, chickpeas, feta, herbs, and a lemon-olive dressing for a bright Mediterranean finish.
Servings4
Prep15m
Cook25m
vegetariangluten-freeMediterraneanhigh-fibermeal-prep
Directions
Rinse quinoa under cold water, then cook in a pot with 520 ml water or broth until fluffy and the liquid is absorbed, about 15 minutes. Fluff with a fork and season lightly with salt.
Preheat oven to 200 C. Toss eggplant, bell pepper, zucchini, olive oil, garlic (if using), salt, pepper, and oregano on a baking sheet. Roast 20 minutes, then add cherry tomatoes and chickpeas, roast another 8–10 minutes until vegetables are tender and slightly caramelized.
Whisk lemon juice with a light drizzle of olive oil, and season with salt and pepper to make a bright dressing.
Combine cooked quinoa with roasted vegetables and chickpeas. Crumble feta over the warm mixture and fold gently to integrate flavors.
Drizzle dressing over the mixture, toss to coat, and adjust seasoning. Serve warm or at room temperature.
