Vegan & Gluten-Free Greek Tostada Appetizer – Mikey’s LLC. Skip to content

vegan greek tostada


  • 1 package Mikey’s Gluten-Free Cassava Tortillas
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon white sesame seeds 
  • 3 plum tomatoes, diced
  • 2 seedless cucumbers, diced
  • 1 cup crumbled, plant-based feta cheese 
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 teaspoons red wine vinegar 
  • Salt and pepper to taste


  1. Heat oven to 350 F.
  2. Use a basting brush to brush both sides of the tortillas with 1 tablespoon of the olive oil. 
  3. Then, using a sharp knife or kitchen shears, cut tortillas into six triangles each.
  4. Arrange tortilla pieces in a single layer on a baking sheet.
  5. Bake 12-15 minutes until golden brown.
  6. Remove tortilla pieces from the oven—but keep the oven turned on—and sprinkle with salt and pepper.
  7. Spread sesame seeds on the baking tray you just used and return to oven to toast for 3-4 minutes.
  8. In a medium bowl, whisk together remaining olive oil and red wine vinegar.
  9. Add diced tomato and cucumber and toss to coat.
  10. Top the chips with the tomato mix, then sprinkle with crumbled dairy-free feta and sesame seeds. Serve.