Gluten-Free Vegan Christmas Stuffed Pitas

Ingredients

  • Gluten Free

  • Dairy Free

  • Vegan Friendly
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
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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.