New Recipes Vegan Greek Salad with Mushroom Souvlaki

Directions for: Vegan Greek Salad with Mushroom Souvlaki

Ingredients

Tofu Feta (make 1 day ahead)

1 350 g brick extra-firm organic tofu

cup rice vinegar

2 Tbsp lemon juice

cup almond milk (or soy milk)

1 tsp dried basil

tsp garlic powder

2 tsp sea salt

Creamy Cucumber Dressing

cup olive oil

2 Tbsp white wine vinegar

cup shredded cucumber

2 Tbsp vegan mayonnaise

1 tsp dried oregano

1 tsp dried basil

1 tsp garlic powder

tsp ground mustard

tsp sea salt

tsp ground pepper

tsp agave nectar (can substitute honey for non-vegans)

Mushroom Walnut Patties (makes 8 patties, 2 per serving)

1 Tbsp ground flax

3 Tbsp water

cup yellow onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms

2 tsp coconut or grapeseed oil (for frying)

1 tsp fresh thyme

1 cup raw walnuts

cup all-purpose or whole wheat flour

2 tsp tamari (or soy sauce)

2 Tbsp tomato paste

2 Tbsp fresh parsley leaves

1 tsp onion powder

tsp cumin

tsp ground mustard

tsp smoked paprika

tsp sage

tsp ground pepper

tsp sea salt

1 - 3 Tbsp coconut or grapeseed oil (for cooking the patties)

Greek Salad

8 - 9 cups arugula

1 cup cherry tomatoes

cup sliced kalamata olives

red onion, thinly sliced

1 cup tofu feta cubes (as per above recipe)

Directions

Tofu Feta (make 1 day ahead)

1. Remove the tofu from the packaging and drain the excess water.

2. Cut it lengthwise in half, then into strips, and then cut the strips into cubes.

3. Whisk the remaining ingredients together in a glass storage container that has a fitted lid. Submerge the tofu cubes in the mixture, place the lid on the container and refrigerate it.

4. It is preferred to marinate the tofu at least overnight as it gives it a stronger flavour, but you could do it as for as short as 3 hours.

Creamy Cucumber Dressing

1. Make the dressing ahead of the mushroom walnut patties and leave it the fridge until youre ready to serve the salad.

2. You can either whisk all these ingredients together until combined or blend them in a blender for a creamier, smoother dressing.

Mushroom Walnut Patties (makes 8 patties, 2 per serving)

1. In a small bowl whisk together ground flax and water. Place it in the fridge for 15 minutes to allow it to thicken.

2. Heat a pan to medium and saut onion, garlic, and mushrooms in 2 teaspoons of oil for approximately 5 minutes. In the last minute of cooking add in fresh thyme.

3. Put the sauted mushroom mixture in a food processor along with the thickened flax mixture, walnuts, flour, tamari, tomato paste, parsley, onion powder, cumin, ground mustard, smoked paprika, sage, pepper, and salt. Process the mixture until a smooth pt-like consistency is formed.

4. Form 2 -inch-wide x -inch-thick patties with the mixture using your hands. You may need to dampen your hands with a little bit of water to keep the mixture from sticking.

5. You can either bake the patties on a lightly oiled baking sheet for 10 to 12 minutes at 375F and flip them half way through or pan fry them.

6. To pan fry, heat a large pan to medium heat with 1 tablespoon of oil. When the oil is hot, place the patties in the pan and fry for 1 to 2 mins a side until golden brown. Dont overcrowd the patties in the pan. Depending on the size of your pan you may want to only do 2 to 3 at a time. Add more oil to the pan for the next batch.

Greek Salad

1. Assemble the salads starting with a bed of arugula and add in olives, halved cherry tomatoes, and top with thinly sliced onions.

2. Place warm mushroom walnut patties on top of the salad.

3. Crumble tofu feta on top and drizzle with the creamy cucumber dressing.

4. Garnish with fresh ground pepper and serve immediately.

Tips and Substitutions

NOTE: This recipe is for 4 servings with the exception of the tofu feta. But the tofu feta is a great thing to keep in the fridge and use for lunches and other dinner ideas.