vegan autumn dinner

Simple Mediterranean Spaghetti

servings: 3

by: Ceres Organics

Discover the easiest way to whip up vegan feta in the blender! Super simple and full of those fresh Mediterranean flavours, this nutrient rich dish is sure to satisfy.


  • 100g Firm Tofu
  • 2 Tbsp Ceres Organics Coconut Oil
  • ¾ tsp Ceres Organics Brown Rice White Miso
  • 2 tsp Lemon Juice
  • ¾ tsp Ceres Organics Raw Apple Cider Vinegar
  • 1 tsp Nutritional Yeast
  • 250g Ceres Organics Sorghum Spaghetti
  • 1 Tbsp Ceres Organic Olive Oil
  • 3 tsp Minced Garlic
  • 1 cup Ceres Organics Kalamata Olives, Pitted
  • ½ cup Ceres Organics Sun-Dried Tomatoes
  • 1 cup Rocket


  1. Make the Vegan Feta: Press the liquid out of the tofu using paper towels, then add to a blender with the melted coconut oil, miso paste, lemon juice, apple cider vinegar and nutritional yeast. Blend on high speed until smooth.
  2. Pour Vegan Feta mix into an airtight container and refrigerate for at least 6 hours until solid.
  3. Cook the spaghetti as per packet instructions. Drain and set aside 1/4 of a cup of pasta water.
  4. Slice the olives and sun-dried tomatoes.
  5. Heat the olive oil in a non-stick pan on medium heat. Add the garlic and fry for 2-3 minutes. Add the spaghetti, olives, sun-dried tomatoes, the reserved pasta water and a generous amount of salt and pepper. Cook for 5 minutes until the water has mostly evaporated but the spaghetti is still moist.
  6. Remove from heat and add the rocket. Crumble over the vegan feta, then serve immediately and enjoy!