Greek Style Plant Based Flatbreads

fresh ingredients

IN THE KIT

  • 12 oz
    beyond meat
  • 4 oz
    spinach
  • 2
    flatbreads
  • 2
    roma tomatoes
  • 2 oz
    plant based feta
  • 2 oz
    red onion
  • 8 oz
    dairy free greek yogurt/dash of red wine vinegar
  • 1
    garlic clove
  • 1 oz
    each of fresh parsley & mint
  • 1 oz
    greek seasoning
  • 6 oz
    potatoes
  • 4 oz
    carrots
  • ½
    lemon

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Baking sheet lined with parchment paper/aluminum foil 

Large skillet

Medium bowl

Small bowl 

cook along

INSTRUCTIONS

Prep

Preheat oven to 400° F;

Cut potato potato into bite size pieces (no need to peel);

Zest lemon & cut into wedges;

Cut the carrots into coins;

Peel & thinly slice red onion into thin wedges;

Remove stems from mint & parsley, roughly chop leaves;

Zest lemon, then cut into wedges.

1Roast Vegetables

Put the potato, carrot & onion on baking sheet. Drizzle the vegetables with olive oil, salt, pepper & mint, lemon zest, toss to coat. Roast for 20 mins or until tender & golden.

2Make Garlic Yogurt Sauce

Meanwhile, finely chop garlic clove, then using the flat side of the knife, mash to a paste. Combine the yogurt/red wine vinegar blend and ½ garlic to start (more if you like), season with salt & pepper. Coarsely chop the tomatoes, add to bowl, drizzle with olive oil. Stir to combine & set aside. 

3Make Patties

Put the beyond meat & greek seasoning a large bowl, season with salt & pepper. Using damp hands, combine well, then shape into 4 equal flat patties.

4Cook Patties

Heat drizzle of olive oil in a large frypan over medium-high heat. Cook the patties for 3-4 mins each side or until golden & cooked through. Remove from the pan, wipe the pan clean.        

5Warm Pitas

Heat skillet again over medium-high heat. Warm for 30 secs each side or until heated through & slightly browned. 

6To Serve

Divide the pita among plates. Spread with half the garlic yogurt sauce, add the spinach, roast vegetables & patties. Drizzle with the remaining garlic yogurt sauce, crumble feta, sprinkle parsley, serve with lemon wedge.