Greek Style Plant Based Flatbreads

COOK TIME - 30-40min
2 SERVINGS

Tap into the Greek culinary vibe with the colour, crunch, rich flavour & general exuberance of this enticing dish. Once you’ve thrown the veggies in the oven, you can forget them while the patties cook, the salad gets chopped & the garlicky yogurt & tomato sauce is made. Pile everything onto warmed rounds of fragrant pita bread, then close your eyes to transport yourself to the Mediterranean.

Nutrition PER SERVING
Calories 835 kcal
Fat 33.0 g
Protein 45.0 g
Carbohydrate 81.0 g
Sodium 765 mg
Plant-based Greek-style Flatbread
Vegan

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
  • 1⁄2
    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 into bite size pieces (no need to peel);

Zest lemon & cut into wedges;

Cut 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 potato, carrots & onion on a baking sheet. Drizzle 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 tomatoes, add to a bowl, drizzle with olive oil. Stir to combine & set aside. 

3Make Patties

Put 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 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.