Today, I made this tasty lunch. Check it out!
Quick & easy to make,…
Recipe: For 3 larger oval filled pita pockets
1 x 200 gr packet of wheaty vegan gyros ( These vegan gyros are packed in their sauce. This product does not has any soy in it. Wheaty is based on wheat protein!!! ) , ( Ingredients are: water, wheat protein* (30%), high oleic sunflower oil*, yeast extract, spices*, onion*, thickening agent locust bean gum*, rock salt.
* = certified organic )
1 green bell pepper, cleaned, deseeded & cut into thinner strips
1 large red onion, peeled & finely cut up
1/2 jar of 340 gr cooked corn, rinsed & drained well.
3/4 can of 400 gr, red cooked kidney beans, mine were organic, well rinsed & drained
3 vegan oval pita pockets
Maldon sea salt
** To serve: some shredded iceberg lettuce & some veganaise. I use home-made.
1. In a large pan, fry your onion & bell pepper pieces in some vegan butter until nearly ready. Season with some Maldon sea salt & grins finely milled black pepper. Stir often.
2. Now, place your onion & pepper pieces to one side of the pan & add some vegan butter. Add the vegan gyros to the other side. Fry this on higher heat until warmed & browned on all sides for a few minutes. The vegan gyros are a bit to salty for me so I added black pepper to the pieces. Fry until ready. When nearly ready, add the red beans & the cooked corn to the pan. Stir everything round so that everything is well combined into the pan. Warm the beans & the corn up. Check the seasoning again & taste. It has to taste fab!
3. In the meantime, prepare your vegan oval pita pockets according to the instructions on your packet. I sliced my oval pita pockets open with a bread knife on the most larger side. ( See pictures above ). Add some shredded iceberg lettuce in the bottom of each pocket, not too much. Add the gyros, bean, corn, red onion & pepper mix to it all. Stuff the pita full. Now, if you like top with a dollop of veganaise! I ate one without it! Happy Eating, my lovely ones! 😉
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