For the Meatballs:
396 gram (14 oz) of your choice of vegan meat substitute
3/4 cup finely chopped sweet white onion
3 large garlic cloves, finely chopped
2 tbsp. olive oil
1/2 cup bread crumbs
3 tbsp. oat milk
1 tsp oregano
1 tsp umami spice (optional, I used Trader Joe’s)
1 tsp. sea salt
1 tsp fresh cracked pepper
handful fresh dill, finely chopped
For the tomato Salad:
2 cups cherry tomatoes, halved
1/2 tsp sea salt
handful fresh oregano, finely chopped
2 tbsp. olive oil
For the Orzo:
1 1/2 cups dry orzo
For the Whipped Feta:
1 cup vegan feta
1 tbsp. lemon juice
1 tbsp. olive oil
1/4 tsp cracked pepper
Prepare your meatballs by adding all your ingredients into a bowl, mix well using your hands and create golf size balls. Should yield around 12-14.
Heat a cast-iron skillet or pan on high and lightly grease with olive oil spray. You want to add your meatballs to the skillet or pan when you see smoke rising. Cook for around 5-6 minutes on each side or until perfectly golden all around. Keep a close eye on the balls to avoid any unnecessary burning.
Prepare the salad by adding all the ingredients into a small bowl and stir till combined. Set aside to marry.
Prepare the orzo by following the package instructions. Once cooked, strain and lightly dust with pepper and olive oil or vegan butter. Stir till coated.
Prepare the whipped feta by adding the ingredients to a high-speed food processor. Process till perfectly whipped and creamy. Place in the fridge to set while you plate everything else.
I put my plate together by first adding the whipped feta, then the orzo, then the meatballs, then some of that fresh gorgeous salad.
Garnish with fresh dill or oregano!
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