Vegan Feta Potatoes
These Vegan Feta Potatoes are roasted to perfection with cherry tomatoes and topped with vegan feta, fresh herbs & lemon juice!
Equipment
Ingredients
- 1.5 pounds baby potatoes quartered
- 1 tablespoon oil I used avocado oil
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 cup cherry tomatoes halved
- 1/4 red onion sliced
- 1/4 cup vegan feta plus more for serving, I used Follow Your Heart
- 2 tablespoons parsley chopped
- lemon juice to taste
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the potatoes, oil & dry seasonings to the baking sheet and toss to combine. Spread in an even layer and place in the oven for 20 minutes, flipping halfway. Make sure the potatoes are fork tender before moving onto the next step - if they're not, put them back in the oven for 5 minutes.
- Pull the potatoes out of the oven, add the tomatoes & onion and toss. Move the veggies to the center of the baking sheet and top with the vegan feta. Place back in the oven for 10 minutes.
- Remove from the oven, top with more vegan feta, parsley and lemon juice. Serve and enjoy!
Video
Notes
- Before adding the vegan feta to the potatoes, you want to move the potatoes into an even pile in the center of the baking sheet. This will just ensure that the feta stays on the potatoes and you don't lose any to the baking sheet.
- Want to add some plant protein? Add a can of drained chickpeas to the baking sheet when you add the tomatoes and onion!
Nutrition
Calories: 132kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g