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Vegan Mediterranean Pita Pockets Recipe
Jan 18, 2013 @ 3:44 PM
Posted by
Daily Value: 20%
Servings: 4
High-Fiber
Dairy-Free
Posted by
Nutrition
Cal/Serving: 407Daily Value: 20%
Servings: 4
High-Fiber
Dairy-Free
| Fat | 21g | 32% |
| Saturated | 3g | 15% |
| Carbs | 48g | 16% |
| Fiber | 10g | 42% |
| Sugars | 5g | 0% |
| Protein | 12g | 23% |
| Sodium | 537mg | 22% |
| Calcium | 69mg | 7% |
| Magnesium | 106mg | 26% |
| Potassium | 526mg | 15% |
| Iron | 4mg | 24% |
| Zinc | 2mg | 15% |
| Vitamin A | 3411IU | 68% |
| Vitamin C | 88mg | 146% |
| Thiamin (B1) | 0mg | 23% |
| Riboflavin (B2) | 0mg | 10% |
| Niacin (B3) | 3mg | 14% |
| Vitamin B6 | 1mg | 26% |
| Folic Acid (B9) | 133µg | 33% |
| Vitamin E | 4mg | 19% |
| Vitamin K | 89µg | 111% |
| Fatty acids, total monounsaturated | 12g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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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
- 1 red bell pepper, julienned
- 1 orange bell pepper, julienned
- 1 yellow onion, thinly sliced
- 1 tomato, cut into thin wedges
- 8 ounces hummus
- 2 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.
Recipe Details
Servings: 4Cuisine: Mediterranean
Special Designations: Nut-free, Dairy-free, Vegan, Healthy
