Yotam Ottolenghi is one of my favorite chefs, so when I saw he was teaching on Master Class, I enrolled. When I watched him make his spicy feta mezze dish, I knew I had to veganize it! (I'm not sure that's a real word but I use it often...)
This dish is so delicious that my friend bragged about it to a woman who owns a (very non-vegan) cheese shop!
Marinated Vegan Feta (adapted from Yotam Ottolenghi):
6 cloves garlic, whole
1 tsp red pepper flakes
3 bay leaves
1 lemon, skin peeled into slices
1 cup Extra virgin olive oil
Pinch of kosher salt
Violife vegan feta, cubed (you can use traditional feta if you prefer)
Heat a small sauté pan on medium-high heat. Add the garlic cloves, turning every minute for 3-4 minutes so they char but not burn. Add the lemon strips and bay leaves and cook another minute until slightly charred as well. Add the red pepper flakes and stir constantly for a few seconds until the smells burst from the stove. (Be prepared - you may cough!)
Remove from heat and add the olive oil and salt, mixing well, and then the cubes of cheese, tossing them gently in the oil. Let cool to room temperature for a few hours and then refrigerate in an air-tight container.
You can enjoy these cubes on pieces of toasted pita, in an omelet with fresh herbs (I make mine with Just Egg vegan egg replacer) or alone as antipasti with a glass of wine.