7 June 2016

Herby Vegan Feta Wraps

My second year of university is completed, I signed for my very first flat the other day and I'm up to date on everything on my to-do list. I had a great day yesterday with the girls, we went to watch the movie "Me Before You" and then ate our feelings away with pizza and dough balls; anyway, I'm *almost* feeling refreshed after all the stress over the past few months and am ready for the next chapter of my life. Over the next month I have my university placement, work as usual, my birthday, a holiday and then I'm moving...so I've got a really busy time coming up but I am really looking forward to it all!

This next recipe is for vegan greek style wraps, filled with homemade vegan feta, vine ripened tomatoes, cucumber, black olives and a lemon- tahini dressing. They're the perfect summer lunch food, bursting with flavour and different textures and perfect for taking to the beach, as I did earlier!

I've had the idea of a vegan feta in my head for a while now and with all the craziness that was the end of my second year I just hadn't  had a chance to experiment with it. A few months back i mashed up some butter beans with a few herbs and seasonings and stuffed portobello mushrooms with it; my first thought was how close the texture and flavour was to marinated feta. It was a bit too bean-like and needed a little something else, so I tried out adding tofu and olive oil for a bit more body and moisture and it was really something. It doesn't have the exact texture of feta, but it's crumbly and creamy and has an almost identical taste to the marinated feta I used to buy.

The process can take a little while to make, but you'll have enough "feta" to make at least 4 large wraps and it will last a few days in the fridge too. And with this flavour, a little bit of time is more than worth it! The only "speciality" ingredient I used was yellow miso paste, it has a slightly sour tang to it that makes it great in 'cheese' dishes and I'd definitely recommend buying some, you only use a little at a time so it will last ages and makes a huge difference!

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Herby Vegan Feta Wraps | Serves: 4 | Time: 45 mins

You'll need

  • Food processor/blender
  • Spatula
  • Chopping board
  • knife
  • Baking tray
  • Grease-proof paper


Vegan feta:

  • 1/2 block firm tofu, drained
  • 1 can butterbeans, drained and rinsed
  • 1 large garlic clove, chopped
  • 1.5 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1/2 tsp white/yellow miso paste
  • drizzle olive oil
  • 1 tsp salt
  • 1 tbsp dried oregano
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/4 tsp black pepper

  • 4 wholemeal tortilla wraps
  • 2 large vine ripened tomatoes
  • 1/3 cup black olives
  • 1/2 cucumber
  • 1 bag rocket


  • 2 tbsp tahini
  • 1.5 tbsp lemon juice
  • 3 tbsp water


  1. Pre-heat the oven to 200°C and line a baking tray with grease-proof paper.
  2. Add the tofu, beans, garlic, lemon juice, vinegar, miso, olive oil and salt to the food processor/blender, blend until smooth. You may need to stop and scrape down the sides a few times.
  3. Then stir in the oregano, parsley, basil and pepper and taste, add more salt or pepper if needed. Spoon the mixture onto the baking tray and arrange in a square shape, roughly 4x4". Smooth the square over and place in the oven for 25 minutes.
  4. Meanwhile, add the tahini, lemon and water to the blender and blitz until smooth and chop the veg up for the wraps.
  5. To arrange the wraps, smooth a spoonful of the tahini dressing onto the middle of the wrap, followed by a handful of rocket, the tomatoes, olives and cucumber. Then crumble up the feta onto the fillings and fold the wraps. Repeat with the rest, serve and enjoy! 
Cassidy xx

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