Vegan Greek-Style Loaded Fries with Whipped Feta

This dish pairs hot, crispy seasoned fries with a cool, tangy, plant-based whipped feta dip, finished with a bright and refreshing medley of traditional Greek toppings.

MAIN HEALTHIER LIVES Prep time: 15 mins Cook time: 20 mins Vegan

Ingredients

The Base & Toppings:

½ bag (approx. 400g) frozen oven fries

1 tsp Greek or Mediterranean herb seasoning

¼ cup tomatoes, diced

¼ cup cucumber, diced

¼ cup red onion, finely diced

¼ cup Kalamata olives, pitted and halved

The Vegan Whipped Feta:

150g plant-based feta alternative (e.g., Violife Greek White)

3 tbsp plain vegan Greek-style yogurt

1 tbsp olive oil

1 tbsp fresh lemon juice

1 small garlic clove, minced

Nutrition Information

Per Serving (Recipe serves 2):

Energy: 584 kcal, Energy: 2443 kJ, Fat: 38.0 g – Of which saturated fatty acids: 21.4 g, Carbohydrates: 49.7 g – Of which sugars: 3.6 g, Protein: 6.5 g – Dietary fiber: 6.6 g – Salt: 2.7 g

Instructions

Cook the fries: Bake or air-fry the frozen fries according to the packet instructions until golden and crisp. As soon as they come out, toss them immediately in a bowl with the Greek herb seasoning.
Whip the feta: While the fries are cooking, crumble the vegan feta into a small food processor or blender. Add the vegan Greek-style yogurt, olive oil, lemon juice, and minced garlic. Blend on high for 1 to 2 minutes until completely smooth and creamy.
Prep the salad toppings: Dice your tomatoes, cucumber, red onion, and olives, then set them aside. (Food Waste Tip: This is an excellent way to clear out those last few stray vegetables or the final olives sitting in brine at the bottom of a jar).
Assemble and serve: Divide the warm, seasoned fries between two wide bowls. Spoon the whipped vegan feta generously over the center of the fries, then scatter the diced tomatoes, cucumber, red onion, and Kalamata olives over the top. Garnish with the fresh chopped herbs and enjoy immediately.