Vegan Mediterranean Pita Pockets

Vegan Mediterranean Pita Pockets
Vegan Mediterranean Pita Pockets

One of my resolutions this year was to start eating more vegetables in the raw. And I don't mean a bland house salad or a platter of veggies encircling a tub of onion dip. I wanted a main course — high in protein, rich in vitamins, and smashingly tasteful. And as it turns out, this final product happens to be vegan as well. 

Vegan Mediterranean pita pockets are a taste bud-tickling meal for any health-conscious citizen who wants to feel full and doesn't have a whole lot of time on their hands. It also has the ability to transport you to a seaside café in Mykonos... if you close your eyes and turn on an oscillating fan.

Ingredients

  • red bell pepper, julienned
  • orange bell pepper, julienned
  • yellow onion, thinly sliced
  • tomato, cut into thin wedges
  • 8  Ounces  hummus
  • meat-free chicken breasts, such as Quorn or Gardein
  • Juice from 1/2 a lemon
  • 1  Teaspoon  black pepper
  • 1  Teaspoon  oregano
  • Pinch of  rosemary
  • Dash of  cayenne (optional)
  • 1/4  Cup  olive oil
  • 4-6  whole-wheat pitas
  • 2  Cups  fresh spinach

Directions

Preheat the oven to 250 degrees. Place the pitas on either a baking sheet or directly on the oven rack to keep warm. 

Combine the bell peppers, onion, and tomato wedges in a large plastic bag. Add the lemon juice and the black pepper. Seal the bag and shake well, coating the vegetables.In a large frying pan or skillet, pour in the olive oil. Once heated, place the "chicken" breasts in the pan. Cook for 5 minutes, and then season with rosemary and oregono; flip, and cook for 10 minutes on the reverse side. 

Remove the meat-free chicken from the heat. Remove the pita pockets from the oven and let cool.

On a cutting board, slice the meat-free breasts into thin strips. 

Open a pita pocket and spread about 1-2 ounces of hummus within. Fill the pita with about a ¼ of lemon-vegetables, or more or less if you prefer, the spinach leaves, and the meat-free chicken strips. Repeat with the rest of the pitas. Season with a dash of cayenne... that is, if you like that extra kick.

Nutritional Facts

Total Fat
22g
31%
Saturated Fat
4g
17%
Cholesterol
71mg
24%
Carbohydrate, by difference
13g
10%
Protein
34g
74%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
61mg
6%
Choline, total
121mg
28%
Fiber, total dietary
3g
12%
Folate, total
36µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
45mg
14%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
295mg
42%
Selenium, Se
44µg
80%
Sodium, Na
203mg
14%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
102g
4%
Zinc, Zn
3mg
38%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.