Fennel Slaw with Silverbeet Hash, Pea Puree and Vegan Feta

It’s not quite time to panic and rush to the carbs as the weather turns… But here’s a hash recipe anyway! 


Vegan feta

1 block pressed, fresh tofu

1TB nootch

1TB miso paste

80ml coconut oil, melted

2TB lemon juice

1TB apple cider vinegar

½ tsp salt

1tsp onion powder

½ tsp garlic powder

1 tsp chives (dried or fresh)

Blend till smooth, set in fridge.



Red cabbage 




olive oil  

2TB of feta  

nuts and seeds of choice, toasted  


Mix some olive oil, salt and feta, shred veggies and stir through the celery, fennel and red cabbage. 


Potato and silver beet hash: 


2 potatoes 

2 cloves garlic 

2 silverbeet stems 

1 tablespoon mustard 

1TB lemon juice 

olive oil 

salt and pepper 




  1. Cut the potatoes in bite size cubes and boil until just cooked.
  2. Drain and leave potatoes to steam.
  3. Put a pan with some olive oil on medium heat and add the potatoes. 
  4. Finely chop the garlic and add to the pan when the potatoes are starting to golden. Chop silverbeet and add once garlic looks golden. Cook until silverbeet has soften then add the mustard. Lemon juice and salt and pepper. 

Stir well to coat evenly.  



Pea Puree

200g frozen peas

1 TB lemon juice

1tsp vege stock

2TB sweet chilli

1 tsp paprika

2TB olive oil

salt and pepper


Blend for around 1 minute, taste and adjust seasoning. Scrape down blender and blitz again.

Back to blog

Leave a comment