The vegan product range is getting bigger in the supermarket every day! That includes the vegan cheeses. Earlier I made a vegan Greek salad and a feta cheese spread with the feta cheese from Violife. Greek salad and a feta cheese spread.
This time I made marinated feta cheese in a weckpot. Super easy and so delish on a pecker while having Friday afternoon drinks! Doesn't it look smashing?
1 weckpot full
1 clove of garlic
1 jar of sundried tomatoes
2 tbs capers
1 block vegan feta cheese
pepper / sea salt
1 red jalapeño
1 rosemary sprig
Cut the feta cheese into cubes and put them in the weckpot together with the rosemary. Poor the jar of sundried tomatoes in. Drain the capers and add them. Cut the jalapeño into rings, peel the garlic and add this to the weckpot. Sprinkle some salt and pepper in it and fill it up with olive oil until the feta cheese is covered in oil.
Close the weckpot and let it marinate for a couple of hours. Serve on peckers.