Vegan Greek Mezze Platter
A lavishly covered table, a buffet, or a large appetizer platter: we love to have a large selection of different foods in front of us while sharing all the different dishes with friends and family. Instead of choosing one dish, we love to have it all, cause it's pure joy to try out all the combinations and to discuss the food with the people sitting around. When we think of a meal with friends and family, this is the best scenario we could think of. But too often we don't take the time to prepare a platter or a buffet full of different foods .. but: today is the day!
We developed a recipe that brings exactly this flair of sharing food to your kitchen: a Greek mezze platter. Mezze is a specific way of serving starters, for example, in many small bowls. In addition to fresh vegetables such as bell peppers, tomatoes, and cucumbers, we also served pickled vegetables such as artichokes and dried tomatoes. In addition to all the veggies, we bought pita bread and olives and prepared tzatziki, a homemade tomato spread, and crispy fried olive balls ourselves. You can, of course, vary with the ingredients and add the things you like most. Make this platter your platter, cause this is the mezze spirit we need!
We are very happy that [Taifun] (https://www.taifun-tofu.de/) supported us with this recipe. Taifun produces tofu under fair and ecological conditions, made from European soy, that is grown in Germany, France, and Austria - without genetic engineering. We used the __ [Tofu Olive] (https://www.taifun-tofu.de/de/tofu-olive) __ to prepare our crispy olive balls. The tofu consists of 22% green olives from Greece, herbs, sea salt, a dash of lemon, and tastes heavenly! We also put the [Taifun Feto] (https://www.taifun-tofu.de/de/feto-natur) on our plate and processed it into a tomato-feto spread. Make sure to try all the different types of tofu by Taifun, it's absolutely worth it! You can find their products in organic markets.
Vegan Tzatziki
Ingredients
- 500 g (17.6 oz) soy yogurt (unsweetend)
- 1/2 cucumber
- 2 cloves of garlic
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- salt&pepper
- optional: fresh dill
Instructions
- Wash and grate cucumber. Drain through a fine mesh sieve for at least 20 minutes. Add 1 tsp salt to the grated cucumber, cause this draws water out. Try to loose as much water as you can.
- Peel garlic cloves, press with a garlic press and combine with soy yogurt, grated cucumber, olive oil and white wine vinegar in a big bowl. Season with salt and pepper.
- Let tzatziki chill in your fridge for at leat 90 minutes. Season again before serving.
Vegan Greek Mezze Platter
Ingredients
- 5-6 pita breads
- 100 g Italian breadsticks
- 200 g fermented natural tofu (e.g. from Taifun)
- 100 g walnuts
- 6-8 filled wine leaves
- vegan tzatziki (recipe on the blog)
veggies
- 1 cucumber
- 200 g dried tomatoes
- 200 g olives (filled with almonds)
- 200 g small tomatoes
- 200 g artichoke hearts
- 1 red bell pepper
- 10 mini bell peppers
tomato feto cream
- 200 g fermented natural tofu (e.g. from Taifun)
- 100 g dried tomatoes
- 1 garlic clove
- 1 tbsp tomato paste
- salt & pepper
tofu olive balls
- 200 g tofu olive (e.g. from Taifun)
- 30 g black olives
- 15 g mustard medium hot
- 15 g soy flour
- 15 g breadcrumbs
- vegetable oil
Instructions
- Prepare the tzatziki.
tomato feto cream
- Peel the garlic clove.
- Puree the tofu or feto with the dried tomatoes, the garlic clove and the tomato paste and season with salt and pepper.
veggies
- Wash the cucumber and bell pepper and cut them into sticks. Wash the tomatoes and halve if necessary.
- Place the dried tomatoes, olive and artichoke hearts in small bowls.
- Wash the mini bell peppers, remove the lids and fill with the tomato feto cream.
tofu olive balls
- Drain and chop olives. Squeeze the tofu with your hands to get out some excess water.
- Knead the olive tofu with the olives, mustard, soy flour and breadcrumbs in a bowl until you can form small balls.
- Fry the balls in a coated pan on medium to high heat with oil until they turn brown.
serving
- Cut the feto into cubes.
- Toast the pita bread as desired and serve with the walnuts, stuffed vine leaves, breadsticks, vegetables, tomato feto cream and olive tofu balls.
