A simple one pan dish that is wonderfully creamy and super easy to throw together. For a low carb option stir in sauteed cauliflower rice or cooked konjac noodles instead. Leftovers are delicious cold with a salad. The addition of tempeh ensures sufficient protein as a vegan dish.

Vegan Roasted Feta with Rice


Serves 4-6

Preparation time: 10 minutes

Cooking time: 40 minutes

What’s Good About It?

Adding tempeh to the dish is a great way to provide plenty of protein to this dish. Being fermented tempeh is often easier for people to digest than tofu. Instead of tempeh you could add 2 cans of cooked chickpeas.


  1. Preheat the oven 180C, gas mark 4
  2. Lightly oil the baking dish.
  3. Scatter the whole cherry tomatoes, onions, pepper and tempeh pieces in the dish.
  4. Make a little dent in the middle and place the whole block of feta.
  5. Scatter over the nutritional yeast, paprika, garlic salt and drizzle with oil
  6. Bake in the oven for 40 minutes
  7. Stir in the cooked rice and season to taste.

Did You Know?

Instead of cooked rice try stirring in cooked gluten free pasta

Serves 4-6

2tbsp olive oil

1 punnet (330g) cherry tomatoes

4 onions cut into large wedges

1 red pepper, cut into large chunks

200g tempeh, cut into small pieces

2tbsp nutritional yeast flakes

1/2 tsp garlic salt

1/2 tsp smoked paprika

black pepper to taste

1 block of violife Feta Style cheese

250g cooked rice to serve