Lemoney Potatoes with Feta

Ingredients (For 1 Serving - Approx. 1 Bowl):

For the Potatoes:

• Baby potatoes: 1 cup (150 g), halved

• Garlic: 1 clove, minced

• Lemon juice: 2 tbsp (freshly squeezed)

• Lemon zest: 1 tsp

• Salt: To taste

• Black pepper: A pinch

• Olive oil (optional): 1 tsp, or skip for oil-free

• Water or vegetable broth: 2-3 tbsp

For the Vegan Feta:

• Firm tofu or cashew feta: 2 tbsp, crumbled

• Apple cider vinegar: 1/2 tsp

• Salt: A pinch

Serving Size:

1 serving (approximately 1 bowl)

Method:

Prepare the Vegan Feta:

1. If using firm tofu, crumble it into small pieces in a bowl.

2. Add apple cider vinegar and a pinch of salt. Toss well and let it sit for 5-10 minutes to absorb the flavor. Set aside.

Cook the Potatoes:

3. Heat a non-stick pan over medium heat. If using olive oil, add it to the pan; otherwise, add a splash of water or vegetable broth to prevent sticking.

4. Add the halved baby potatoes, cut side down, and cook for 2-3 minutes until golden.

5. Add garlic and sauté for 1 minute until fragrant.

6. Pour in water or vegetable broth, cover, and simmer for 10-12 minutes, or until the potatoes are tender. Add more liquid if needed to prevent burning.

Add Lemon Flavor:

7. Once the potatoes are cooked, stir in the lemon juice, lemon zest, salt, and black pepper. Toss well to coat the potatoes evenly.

Assemble and Serve:

8. Transfer the potatoes to a serving dish. Top with crumbled vegan feta.

9. Garnish with additional lemon zest or fresh herbs like parsley if desired. Serve warm.

Nutritional Information (Per Serving):

• Calories: 160 kcal

• Carbohydrates: 30 g

• Protein: 4 g

• Fat: 3 g (less if oil-free)