plant-based whipped feta with slow roasted tomatoes (Edit recipe)

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This is such a simple but beautiful recipe. It also keeps well in the fridge for up to 5 days, so it’s perfect for a busy lifestyle. I love making this, for days when I know I’m going to be super busy because not only is it super delicious it’s a fantastic source of protein. I load mine up on either toasted sourdough or rye bread & serve with some juicy slow roasted tomatoes.

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

19

Serves: 6

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Ingredients

tofu "feta"

slow roasted tomatoes

to serve

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. 1. Preheat the oven to 200c.
  2. 2. Evenly Spread the cherry tomatoes across an oven dish. Brush over 1 tbsp of olive oil & 1 tsp balsamic vinegar. Season with salt. Roast in the oven for 30 mins. Tossing half way through.
  3. 3. place the tofu, lemon juice, nutritional yeast, oregano, garlic, olives, 3 tbsp olive oil and a sprinkle of rock salt & black pepper in a blender. Blend until smooth. If the mixture is too thick add more olive oil. Remove & place in a container.
  4. 4. Toast the sourdough, spread a thick layer of the vegan feta. Add some slow roasted tomatoes. Then drizzle over some of the juices from the tomatoes & sprinkle over some fresh herbs & seeds.
  5. 5. Enjoy

Notes

This recipe makes about 6-8 portions

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:392
Fat:15 g
Carbohydrates:45 g
Protein:15 g
Cholesterol:0 g
Sodium:1235 mg
Fiber:3 g
Sugars:5 g
Sugar Alcohol:0 g
Calculated per serving.
Breakfast Coconut Free Dairy Free Egg Free Nut Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Sugar Free Vegan Vegetarian

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