March 9, 2023

Vegan Whipped Feta Fennel Salad

This vegan whipped feta fennel salad is a light, cooling and flavorful mediterranean dish. It is layered with so many textures and taste profiles that takes one on a plant-based journey. It’s not only pleasing to the taste buds, but also to the eyes.

Did I also mention that this dish is healthy? Yeah let’s talk about fennel..

What are the health benefits of fennel?

According to BBC Good Food, fennel may maintain heart health as it’s a good source of fiber and filled with heart supporting nutrients such as potassium and folate. Fennel supports healthy skin, may be an anti-inflammatory. It can also aid in weight management.

Now let’s get to making this dish. You can feel free to read through the whole blog post or jump down to the recipe card for an easier read.

Ingredients for Vegan Whipped Feta Fennel Salad

I’ll break this down in three parts. Let’s start from the bottom to the toppings.

Vegan Whipped Feta: Violife vegan feta, kite hill vegan greek yogurt, fresh lemon juice – straight up from the lemon, red wine vinegar, garlic cloves, celery salt and pepper to taste.

Shiitake Mushrooms: Extra virgin olive oil, raw shiitake mushrooms, sumac seasoning, onion powder, celery salt and pepper.

Fennel Chard Salad: Thinly sliced fennel (Use a mandoline for this), chopped rainbow chard stem (it also makes it extra pretty when you use the red ones), minced garlic, minced shallots, red wine vinegar, extra virgin olive oil, maple syrup, fresh juice from the orange, salt and black pepper

Topping: toasted crushed pistachios (seasoned with onion powder), black olives, aleppo pepper, grated vegan parmesan (violife for the win, once again!) and fennel fronds (yeah, those whispy little things at the top of fennel that look similar to dill. They’re perfect for garnishing!)

Method for making this vegan whipped feta fennel salad

Step 1 Place all whipped feta ingredients into a small food processor or high speed blender until fully blended and smooth. Recommend (but not necessary) to store it in the fridge to thicken in consistency for a few hours.

Step 2 For the fennel chard salad – In a medium sized bowl whisk together minced garlic, minced shallots, red wine vinegar, extra virgin olive oil, maple syrup, fresh juice from the orange, salt and black pepper. Then toss in thinly sliced fennel and chopped rainbow chard stem. Set aside to allow all flavors to come together for a quick pickle as you make the pistachios and shiitake mushrooms.

Step 3 Heat up a medium light oiled pan. Add chopped shiitake mushrooms. After 2 minutes, season with sumac, onion powder, celery salt and pepper. Cook until light charred around the edges.

Step 4 Assemble everything on a plate staring with vegan whipped feta, then fennel chard salad and shiitake mushrooms. Top with toasted crushed pistachios, black olives, aleppo pepper, grated vegan parmesan and fennel fronds. Enjoy!

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Vegan Whipped Feta Fennel Salad

Recipe by The Plant Based Palette

This vegan whipped feta fennel salad is a light, cooling and flavorful mediterranean dish. It is layered with so many textures and taste profiles that takes one on a plant-based journey.

Course: SavoryCuisine: MediterraneanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

339

kcal

Total time

minutes

Ingredients

Vegan Whipped Feta
8 oz 8 Violife Vegan Feta
1/4 cup 1/4 Kite hill vegan greek yogurt
1 Tbsp 1 fresh lemon juice
1/2 tsp 1/2 red wine vinegar
2 whole 2 garlic cloves
dash of celery salt
salt + pepper to taste
Pickled Fennel + Chard Salad
2 cups 2 thinly sliced fennel
1/2 cup 1/2 chopped stems of rainbow chard (pick the colorful ones)
2 cloves 2 garlic – minced
1/2 Tbsp 1/2 shallots – minced
2 Tbsp 2 red wine vinegar
1 Tbsp 1 extra virgin olive oil
1 Tbsp 1 maple syrup
1/2 1/2 juice of a fresh orange
salt + pepper to taste
Shiitake Mushrooms
1 tsp 1 extra virgin olive oil
1 cup 1 shiitake mushrooms
1/4 tsp 1/4 sumace powder
1/4 tsp 1/4 onion powder
dash of celery salt + pepper to taste
Toppings
1/4 cup 1/4 toasted crushed pistachios
black olives
Aleppo pepper
grated vegan parmesan
fennel fronds for garnish

Directions

Step 1 Place all whipped feta ingredients into a small food processor or high speed blender until fully blended and smooth. Recommend (but not necessary) to store it in the fridge to thicken in consistency for a few hours.
Step 2 For the fennel chard salad – In a medium sized bowl whisk together minced garlic, minced shallots, red wine vinegar, extra virgin olive oil, maple syrup, fresh juice from the orange, salt and black pepper. Then toss in thinly sliced fennel and chopped rainbow chard stem. Set aside to allow all flavors to come together for a quick pickle as you make the pistachios and shiitake mushrooms.
Step 3 Heat up a medium light oiled pan. Add chopped shiitake mushrooms. After 2 minutes, season with sumac, onion powder, celery salt and pepper. Cook until light charred around the edges.
Step 4 Assemble everything on a plate staring with vegan whipped feta, then fennel chard salad and shiitake mushrooms. Top with toasted crushed pistachios, black olives, aleppo pepper, grated vegan parmesan and fennel fronds. Enjoy!