Greek food? Now that is one country I haven’t really touched on yet. I don’t eat Greek food, ever, so I don’t think about spices or foods that are necessarily from Greece. Now I have always wanted to go to Greece, but I haven’t made it there yet so maybe subconsciously I have just not wanted to make any Greek foods? Probably not the case since I have never been to anywhere in Asia and I have no problem trying out recipes from that part of the world. Oh well, here is my take on vegan and gluten-free Greek Spaghetti.

So where did this recipe idea come from? Feta. Yep, feta. A coworker was talking about her love of all things feta and I haven’t had any in a long time (my SIL keeps it for her salads, and we have put it on pizza a long time ago) so I thought – tofeta? Is there such a thing? And if so how can I use it. Well, you can’t go wrong with spaghetti, so I figured lets do that. So I Googled tofu feta and found this site and I followed this recipe, by Simple Vegan Blog. I left mine to soak overnight. But then I got to thinking about Greek food and Googled again for flavors and veggies from that area. Tzatziki popped up and I looked at those flavors and thought to make a white sauce with mint(!) and dill, with some dried oregano for good measure. It actually turned out really good, with oregano actually being the predominant flavor – which is okay with me because too much dill is bad. I am impressed with myself trying something totally different – which is my making tofeta and cooking with mint! For the veggies I decided to use some different spaghetti veg and bought yellow grape tomatoes, fresh green beans, zucchini, carrots, and of course mushrooms. I was going to go even healthier and use all spaghetti squash but they were so tiny and expensive at the store I only got one and figured I would supplement the noodles with that. Mmmm.

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Make your tofeta by following the directions from the link – I let mine sit overnight. Start by roasting your halved spaghetti squash and garlic for 45 minutes at 375 degrees. When that’s done slice veggies and saute with a little olive oil. Sprinkle a little salt on the mushrooms at the beginning so the liquid comes out and then you don’t have to add more oil or water – keep heat on medium, no burning. Once veggies are done turn water on for noodles and cook until al dente. Start the roux with a little vegan butter and GF flour then add the milk and chopped herbs, oregano, roasted garlic, and black pepper. Whisk, adding more milk to loosen up just a little. Once noodles are done drain then put back in pot and scrape spaghetti squash into pot and mix. Dump noodles into sauce and mix. Add drained tofeta and mix then dump everything over the veggies and mix again or put a little spaghetti on your plate then add veggies and mix. Portion out and enjoy!

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Greek Spaghetti, 7 servings

1 Small Spaghetti Squash, halved, seeded and roasted
1 Bulb Garlic, roasted
1 Yellow Onion, chopped
2 16oz Cntrs Baby Bella Sliced Mushrooms
1 Cntr Yellow Grape Tomatoes, halved
2 Red Peppers, chopped
3 Medium Zucchini, chopped
6 Carrots, sliced thin
1 lb Green Beans, halved
Tofeta
1 Tbsp Chopped Fresh Dill
1 Tbsp Chopped Fresh Mint
2 1/2 Tbsp Dried Oregano
2 1/2 Tsp Black Pepper
1/2 Pkg Ronzoni Gluten-Free Spaghetti
Black Olives

1. Make tofeta from recipe link. I let mine marinade overnight.
2. Roast halved and seeded spaghetti squash and garlic for 45 minutes at 375 degrees. Take out and let cool. Start draining tofeta – let drain while making rest of spaghetti.
3. Slice all veggies then add to saute pan with a little olive oil. Lightly sprinkle a little salt over mushrooms to pull out liquid. Saute until veggies are done then dump into large bowl or pot.
4. When veggies are done start pot for noodles. Once water is boiling add noodles, broken in half to pot and cook until al dente. Once noodles are done, drain then scrape in spaghetti squash and mix.
5. Make roux with 2 tablespoons vegan butter and 2-3 tablespoons GF flour and whisk about one minute. Add two cups unflavored almond milk and whisk.
6. Add in chopped herbs, dried oregano and black pepper, and roasted garlic and whisk. Add one more cup of milk to loosen up.
7. Dump noodles into pan and mix then add drained tofeta and mix again. Dump everything over veggies and mix or spoon spaghetti and sauce mix into bowls then add veggies over.
8. Portion out and enjoy!