Vegan Greek Salad

My vegan take on Greek Salad. So fresh and pretty damn close to the real deal!

Ingredients

250g cherry tomatoes, chopped in half
1 cup kalamata olives, chopped in half
1 cucumber, chopped into thin circles and quartered
1/2 tofu feta recipe or 150g vegan feta, cubed or crumbled
1/2 red onion, cut into thin half rings

Dressing

1/4 cup olive oil
2 tbsp red wine vinegar
1 garlic clove, crushed
1/2 tsp dried oregano
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground pepper

Method

Add all salad ingredients to a large bowl. Mix together dressing ingredients separately then pour over salad. Toss salad dressing through salad then enjoy!

Potato Salad

Perfect addition to any vegan feast! A classic but veganised!

Ingredients

680g small potatoes
1 tbsp salt
1/2 cup vegan mayo (recipe below)
1 tbsp wholegrain mustard
1 tbsp red wine vinegar
Salt & pepper
Fresh dill
1/2 red onion, sliced in thin half circles
1/2 cup slices pickles

Mayo
1 cup plain oil
1/2 cup soy milk
1 tsp dijon mustard
Salt & pepper
1 tsp lemon juice

Method:

To make the vegan mayo, place all ingredients in a blender and blend for 5-10 seconds until thick. Taste and add more lemon juice, salt or mustard if necessary. Mix the wholegrain mustard and red wine vinegar into the 1/2 cup of vegan mayonnaise, this is your potato salad dressing.

Chop potatoes into quarters, or any size your prefer. Boil a pot of water with the tbsp of salt then place the chopped potatoes and boil until a knife goes through easily. Place cooked potatoes, red onion and pickles in a large bowl and mix through your dressing until everything is coated. Sprinkle with fresh dill and salt & pepper. Enjoy!

Lentil Greek Salad

This is a filling, fresh and tasty version of Greek Salad. Perfect for a quick lunch. I topped it with some vegan feta. My two favourite brands of vegan feta in NZ are Angel Food Cheese and Zenzo.

Ingredients (serves 4)

2 cans lentils, drained and rinsed
250g cherry tomatoes, halved
1/2 cucumber, chopped
1/2 red onion, diced
1/2 block vegan feta
Optional: 1/2 cup olives, chopped

Dressing:
1/4 cup olive oil
3 tbsp red wine vinegar
1/2 lemon juice
1/2 tsp Dijon mustard
1 tsp maple syrup
2 garlic cloves, crushed
Salt & pepper to taste
Pinch oregano (optional)

Method:

Mix all salad ingredients together in a bowl. In a jar, mix dressing ingredients and shake to combine. Pour over salad and mix then serve.