Colorful Vegetable Stuffed Pitas | Vegan & Delicious!
Servings: 4 stuffed pitas
Print RecipeThese Colorful Vegetable Stuffed Pitas are an easy lunch or dinner, with big flavor and little effort to make. Our veggie stuffed pitas are packed with wholesome plants, loaded with beneficial nutrients and totally vegan. Enjoy a delicious and healthy meal without too much effort!
Equipment
- Skillet
- Plain Bowl
Ingredients
Bowl 1 - Oven Cooked Veggies
- 2 sweet potatoes (peeled and sliced)
- 4 white potatoes (peeled and sliced)
- 1 parsnip (peeled, cubed)
- 1-2 tbsp extra virgin coconut oil
- 1 tsp Himalayan salt
- black or white pepper (as needed)
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1 bay leaf
Bowl 2 - Skillet with Cooked Veggies
- 1 golden apple (seedless, sliced)
- 3-4 shallots (peeled, cut big)
- 1 squash (peeled and sliced big)
- 1 yellow bell pepper (big slices)
- 1 kapia red pepper (big slices)
- 1 tsp Himalayan salt
- black or white pepper (as needed)
- 1/2 tsp dried basil or parsley
- 1 fresh spring garlic
- 1 tbsp extra virgin coconut oil
- water (not too much, for cooking)
Bowl 3 - Boiled Green Beans
- 150 g green beans (fresh or frozen, I used frozen)
- water (as needed, to boil veggies)
Bowl 4 - Special Tomato Sauce Recipe
- 200-300 g tomato purée (or tomato passata)
- a few cloves garlic
- 1/2 tsp Himalayan salt
- 1/2 tsp parsley (dill or basil)
- 1/2 tsp pepper (I used cayenne pepper)
Others
- 4 Moroccan pita breads
Instructions
Bowl 1 - Oven Cooked Veggies
- Prepare all the vegetables by peeling and slicing them as needed.
- Add sliced vegetables into a medium sized bowl and use your hands to mix them with spices and extra virgin coconut oil.
- In a regular baking tray, lay down a sheet of parchment paper. Arrange vegetables side by side, forming rows and columns.
- Transfer in the oven and bake for 30-35 minutes at 180-200 Celsius. Inspect oven from time to time making sure vegetables won’t overcook.
- Remove from the oven when vegetables become tender. Set aside for a few minutes to cool down before assembling the stuffed pitas.
Bowl 2 - Skillet with Cooked Veggies
- Prepare the vegetables and the apple as indicated in parenthesis.
- Transfer everything into a medium sized skillet and add a bit of water. Depending on the size of your skillet, use enough water so the vegetables will not stick during cooking.
- Cook on medium heat for 15-20 minutes, or until the veggies become soft and the water has almost evaporated.
- Season with salt and pepper before removing from heat.
- Discard any remaining water and move skillet on the side to cool down. Later transfer cooked veggies into a separate dish.
Bowl 3 - Boiled Green Beans
- In a medium sized pot, add green beans and cover with water.
- Bring to a boil using medium to high heat. Once the water is boiling, lower the cooking temperature to medium heat and keep it like this until the green beans become tender.
- Discard water and set the green beans aside to cool down before using in stuffed pitas.
Bowl 4 - Special Tomato Sauce Recipe
- Start by adding all the ingredients for the tomato sauce into a small skillet or small pot.
- Add a bit of water but not too much, since we want to achieve a thick consistency for our tomato sauce.
- Cook everything together for 5-10 minutes over low to medium heat.
- Taste to make sure that you like the flavors and adjust the spices if needed. Should the consistency be too light, consider adding a bit more tomato purée to make the sauce thicker.
- Once the sauce is ready set aside to cool down before using.
How to Assemble these Stuffed Pitas
- Before starting to assemble the stuffed pitas, make sure that all the vegetables and the tomato sauce are cooled down (so not extra hot). Ingredients should be placed in different bowls or on a bigger plate so they can be easily accessible.
- You can use homemade Moroccan pita bread or store bought pitas, it won’t make any difference. Note that my instructions don’t include a recipe for actually making Moroccan pita bread.
- Use a knife to slowly cut pita bread half way through, making sure not to cut it all the way. The pita bread has to hold together all the vegetables.
- Add different veggies into the pita bread, in the order and quantity that you desire. Use the images in my article as inspiration but feel free to be creative with the combinations of ingredients.
- Finish by adding a few teaspoons of tomato sauce on top of the vegetables.
- DONE! Serve stuffed pitas immediately and … Enjoy without guilt!
Notes
The main ingredient used for making the tomato sauce is tomato purée. Alternatively you can use tomato passata (which is basically the same thing) or tomato paste.
Should you decide to use tomato paste for making the sauce, it’s better to use high-concentrated tomato paste (ideally 24%). Make sure to use only a third of the quantity indicated for tomato purée.
When stuffing the pitas feel free to combine all the ingredients as you please. Play around with the quantities using more of the veggies that you enjoy eating.
When it comes to cooking those green beans, you can boil them by their own (as I did) or cook them in the skillet of veggies.