Name: Baked Vegan Feta
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 tbsp extra-virgin olive oil (more for drizzling); 1 tsp cumin seeds; 1 bunch lacinato kale (stems removed and torn into bite sized pieces); 2 cups tomato sauce (or Marinara Sauce); 1.5 cups cooked chickpeas (drained and rinsed); 1 tbsp fresh lemon juice; 1 block vegan feta (cut into 0.5 inch planks); null null freshly ground black pepper; 1 pinch red pepper flakes; null null warm pita (for serving); null null baguette (for serving); null to_serve lemon wedges

Instructions

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1

Preheat oven to 350°F.
2

Heat extra-virgin olive oil (2 tbsp) in a 10 or 12-inch oven-safe skillet over medium heat. Add cumin seeds (1 tsp) and sizzle gently for minute (1). Add lacinato kale (1 bunch) in batches, letting each handful shrink and wilt before adding the next.
3

Once the kale has wilted, stir in tomato sauce (2 cups), cooked chickpeas (1.5 cups), fresh lemon juice (1 tbsp), and water (0.5 cup). Bring to a simmer.
4

Nestle vegan feta (1 block) slices into the sauce and sprinkle with [freshly ground black pepper]. Slide the skillet into the oven and bake until the [vegan feta] has softened, about minutes (15). Drizzle with [to_serve extra-virgin olive oil] and red pepper flakes (1 pinch). Serve with [to_serve warm pita], [to_serve baguette], and [to_serve lemon wedges].