Vegan lentil salad with homemade feta
This textured salad contains lentil and homemade dairy-free feta.
Ingredients
Vegan Feta
- 1 cup blanched almond flour
- 1 tbsp lemon juice
- 1 cup water
- 1/4 bulb onion
- 1 clove garlic
- 2 tsp tapioca starch
- 2 tsp red wine vinegar
- 1/2 tbsp nutritional yeast (optional)
- 1 3/4 tsp salt
- 1 tbsp agar-agar powder
Salad
- 2 cup lentils (cooked)
- 1/4 bulb onion (for lentils boiling)
- 1 stalk celery (for lentils boiling)
- 1/4 carrot (for lentils boiling)
- 1 clove garlic (for lentils boiling)
- 1/4 bulb onion (for salad)
- 2 cucumber
- 1 tomato
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper
Instructions
Vegan Feta
- Combine the almond flour, water, onion, garlic, lemon juice, tapioca starch, vinegar, salt and nutritional yeast (optional). Blend the ingredients in food processor or blender. Pour the mixture into a pan. Stir over a medium heat. Stir the mixture continuously to create a smooth texture. Stir and fold for 5 minutes. Turn off the heat and pour the cheese into the form or container. Refrigerate for 30 minutes-1 hour.
Salad
- In a saucepan, combine the lentils, carrot, celery, onion and garlic. Bring to a boil, reduce the heat and cook for 20-30 minutes.Remove and discard the vegetables. In a bowl, stir together onion, cucumber, tomatoes, lentils and chopped feta.Mix in the balsamic vinegar, olive oil, salt and pepper to taste and serve.
Nutrition
Calories: 233kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 1038mgPotassium: 364mgFiber: 5gSugar: 5gVitamin A: 1046IUVitamin C: 11mgCalcium: 103mgIron: 2mg
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