Vegan Greek Salad with Mushroom Souvlaki

  • prep time25 min
  • total time 40 min
  • serves 4

This recipe is Greek-inspired but instead of the traditional lamb souvlaki you might normally see in a dish like this, the star of this big salad is a flavourful mushroom walnut “meatless” patty. You could even make great meatballs with this recipe and use them in a simple spaghetti and tomato sauce.

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.

Courtesy of Lauren Toyota and John Diemer for hot for food blog.

40 Ratings
Directions for: Vegan Greek Salad with Mushroom Souvlaki

Ingredients

Tofu Feta (make 1 day ahead)

1 350 g brick extra-firm organic tofu

½ cup rice vinegar

2 Tbsp lemon juice

½ cup almond milk (or soy milk)

1 tsp dried basil

½ tsp garlic powder

2 tsp sea salt

Creamy Cucumber Dressing

¼ cup olive oil

2 Tbsp white wine vinegar

⅓ cup shredded cucumber

2 Tbsp vegan mayonnaise

1 tsp dried oregano

1 tsp dried basil

1 tsp garlic powder

¼ tsp ground mustard

¼ tsp sea salt

¼ tsp ground pepper

½ 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

⅓ 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

½ 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

½ tsp cumin

½ tsp ground mustard

¼ tsp smoked paprika

¼ tsp sage

¼ tsp ground pepper

¼ tsp sea salt

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

Greek Salad

8 - 9 cups arugula

1 cup cherry tomatoes

½ cup sliced kalamata olives

½ 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 you’re 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 sauté 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 sautéed 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 pâté-like consistency is formed.

4. Form 2 ½-inch-wide x ¼-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 375°F 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. Don’t 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.

See more: Dinner, Greek, Lunch, Main, Mushrooms, Salad, Vegan, Vegetables


http://www.foodnetwork.ca/recipe/vegan-greek-salad-with-mushroom-souvlaki/15207/

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