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Gluten-Free Vegan Christmas Stuffed Pitas

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min

    Ingredients

    Serves 4

    Stuffing Balls

    • 1 x 150g packet of sage and onion Gluten Free stuffing Mix (I used Paxo)
    • Full ¼ cup crushed roasted chestnuts
    • Full ¼ cup roughly chopped dried cranberries
    • 1 tbs plant butter

    Red Cabbage

    • ½ medium red cabbage shredded
    • Juice 1 large lemon
    • 2 tsp sea salt

    To Serve

    • 1 packet of BFree Pita Breads
    • 2 cups of Arugula or other green salad leaves
    • 8 tbs vegan mayo
    • Cranberry sauce

    Method

    1

    Pre heat the oven to 200°C.

    2

    Mix the dry Stuffing with the cranberries and chestnuts and add the required amount of boiling water as per packet instructions. I usually add a little more if I feel the mix is a little dry. Stir in the butter and set aside to firm up.

    3

    In a bowl combine the shredded cabbage with the lemon and salt and scrunch together with your hands. Set aside

    4

    When the stuffing has firmed up form into 12 golf ball sized balls. Place on a lined baking tray and drizzle with a little light oil.

    5

    Place in the pre heated oven for 20-25 minutes or per the packet’s instructions.

    6

    When the stuffing is ready, lightly toast the Pita Breads.

    7

    Spread the inside of one side of pitta with mayo, fill with arugla leaves, red cabbage, 3 stuffing balls and little dollops of sweet cranberry sauce.

    • Nutrition Facts

    • Amount per serving
    • Calories0
    • % Daily Value*
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