greek salad with mushroom walnut souvlaki | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2015/01/19/greek-salad-with-mushroom-walnut-souvlaki/

This is a recipe I created for foodnetwork.ca when I was their resident vegan blogger! It was one of the first recipes I gave them. This vegan greek salad topped with mushroom walnut meatless patties (“souvlaki”), tofu feta, and a creamy cucumber dressing is a show stopper for dinner. And I recently featured it on the weekly YouTube show so you could see exactly how to make it from start to finish. Check out how to make this vegan greek salad below!

This recipe makes 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. You could even make great meatballs with the mushroom walnut mixture to put on top of spaghetti. I’m just full of ideas!

greek salad with mushroom walnut souvlaki

Ingredients

tofu feta

1 x 350 g package extra firm tofu1/2 C white wine vinegar1 tbsp lemon juice1/2 C unsweetened nondairy milk1 tsp dried basil1/2 tsp garlic powder2 tsp sea salt

creamy cucumber dressing

1/4 C olive oil2 tbsp white wine vinegar1/3 C shredded cucumber2 tbsp vegan mayonnaise1 tsp dried oregano1 tsp dried basil1 tsp garlic powder1/4 tsp ground mustard1/4 tsp sea salt1/4 tsp ground black pepper1/2 tsp agave nectar

mushroom walnut souvlaki

1 tbsp ground flax3 tbsp water1/3 C finely chopped yellow onion2 garlic cloves, minced1 C mushrooms2 tsp vegetable oil + 3 tbsp for cooking the patties1 tsp fresh thyme1 C walnuts1/2 C all-purpose or whole wheat flour2 tsp low-sodium soy sauce or tamari2 tbsp tomato paste2 tbsp fresh parsley1 tsp onion powder1/2 tsp ground cumin1/2 tsp ground mustard1/4 tsp smoked paprika1/4 tsp ground sage1/4 tsp ground black pepper1/4 tsp sea salt

greek salad

8-9 C arugula1 C cherry tomatoes1/2 C sliced kalamata olives1/2 a red onion, thinly sliced1 C tofu feta (as above)

Instructions

Remove the tofu from the packaging and drain the excess water. Cut it lengthwise in half, then into strips, and then cut the strips into cubes.Whisk the remaining ingredients for the tofu feta 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. It’s preferred to marinate the tofu at least overnight as it gives it a stronger flavor, but you could do it as for as short as 3 hours.Make the dressing ahead of the mushroom walnut patties and leave it the fridge until you’re ready to serve the salad. You can either whisk all these ingredients together until combined, or blend them in a blender for a creamier, smoother dressing.For the souvlaki, combine ground flax and water in a small bowl and set it aside to thicken slightly.Heat a large pan over 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.Put this sautéed mushroom mixture in a food processor along with the thickened flax mixture, walnuts, flour, low sodium soy sauce/tamari, tomato paste, parsley, onion powder, cumin, ground mustard, smoked paprika, sage, ground black pepper, and sea salt. Process the mixture until a smooth pâté-like consistency is formed.Form 2 1/2″ wide x 1/4″ 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. 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.To pan fry, heat a large pan over medium heat with 1 tablespoon of oil. When the oil is hot, place the patties in the pan and fry for 1 to 2 minutes 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.Assemble the salads starting with a bed of arugula and add in olives, halved cherry tomatoes, and top with thinly sliced onions. Place warm mushroom walnut patties on top of the salad. Crumble tofu feta on top and drizzle with the creamy cucumber dressing. Garnish with fresh ground black pepper and serve immediately.

The post greek salad with mushroom walnut souvlaki appeared first on hot for food by Lauren Toyota.

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