Lemony Potato, Chickpea and Vegan Feta Foil Pack for the Grill
We enjoy grilling but are sometimes looking beyond the sausage, burger and/or kebab thing. These packets create convenient little self-contained meals and are perfect on the grill, camping, etc. Open a steamy packet and it’s full of tender, flavorful, herby deliciousness. If you like Greek food, this has those flavor elements. You can also bake these, though I have to say, I didn’t try that myself. I’d bake for 400 degrees for 25 - 30 minutes, flipping in the middle.
7 cups red and yellow potatoes (combination or just one kind), cut into similar sized wedges
6 large cloves garlic, peeled (cloves, not bulbs)
15.5-ounces chickpeas, drained and rinsed
¼ cup fresh oregano leaves
1 ½ teaspoons ground cumin
1 teaspoon red pepper flakes
2 teaspoons dried dill or 3 teaspoons fresh dill leaves
½ lemon, sliced thin
⅓ cup fresh mint leaves, roughly chopped
3 tablespoons extra virgin olive oil
1 tablespoon tamari or soy sauce
6 tablespoons vegan feta crumbles (We used Follow Your Heart) (optional)
Start your grill.
In a large bowl, mix together everything but the feta crumbles. Portion this out into quarters onto aluminum foil that has been spitzed with oil to keep things from sticking on the inside. Place ¼ of the potato mix in the middle of a piece of foil, sprinkle two tablespoons of feta over the top of each foil packet, pull up the bottom and the top and fold into a seal. (Make sure each packet has a lemon slice.) Pull in the sides and fold in so the sides are sealed as well. It should be tight but not too smooshed.
Grill for 25 minutes. Season more if you like and enjoy. The feta will likely have been melted into the veggies. If you prefer, add more after it’s been grilled.
We enjoy grilling but are sometimes looking beyond the sausage, burger and/or kebab thing. These packets create convenient little self-contained meals and are perfect on the grill, camping, etc. Open a steamy packet and it’s full of tender, flavorful, herby deliciousness. If you like Greek food, this has those flavor elements. You can also bake these, though I have to say, I didn’t try that myself. I’d bake for 400 degrees for 25 - 30 minutes, flipping in the middle.
7 cups red and yellow potatoes (combination or just one kind), cut into similar sized wedges
6 large cloves garlic, peeled (cloves, not bulbs)
15.5-ounces chickpeas, drained and rinsed
¼ cup fresh oregano leaves
1 ½ teaspoons ground cumin
1 teaspoon red pepper flakes
2 teaspoons dried dill or 3 teaspoons fresh dill leaves
½ lemon, sliced thin
⅓ cup fresh mint leaves, roughly chopped
3 tablespoons extra virgin olive oil
1 tablespoon tamari or soy sauce
6 tablespoons vegan feta crumbles (We used Follow Your Heart) (optional)
Start your grill.
In a large bowl, mix together everything but the feta crumbles. Portion this out into quarters onto aluminum foil that has been spitzed with oil to keep things from sticking on the inside. Place ¼ of the potato mix in the middle of a piece of foil, sprinkle two tablespoons of feta over the top of each foil packet, pull up the bottom and the top and fold into a seal. (Make sure each packet has a lemon slice.) Pull in the sides and fold in so the sides are sealed as well. It should be tight but not too smooshed.
Grill for 25 minutes. Season more if you like and enjoy. The feta will likely have been melted into the veggies. If you prefer, add more after it’s been grilled.
Vegan, Recipe, Grill, Grilling, Entree, Vegetables, Potato, Potatoes, Chickpeas, Lemony, Feta, Vegan Feta