ROASTED VEGGIE PITAS + VEGAN TZATZIKI

Today I had a huge craving for stuffed pita pockets and creamy tzatziki sauce. I had never made either before but I was pleasantly surprised with how easy it was! You can customize these how every you'd like but I purchased vegan pita bread from Whole Foods and stuffed them with roasted veggies, a fresh veggie salad with a super simple lemon vinaigrette, kalamata olives, tahini, and the perfect vegan tzatziki sauce.

Now I just needed the perfect dairy-free base for my tzatziki sauce and I didn't have days to work on the perfect homemade vegan yogurt recipe. Luckily I found this new Greek Yogurt from Kite Hill that provided the ideal creamy consistency and tart flavor! They have a few flavor options but I opted for the unsweetened for this recipe.

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ROASTED VEGGIE PITAS + VEGAN TZATZIKI

 

ROASTED VEGGIES | Makes 2-3 Stuffed Pita Halves
1 cup chopped romanesco
handful of pulled oyster mushrooms
3 small chopped rainbow carrots
3 cloves of garlic; smashed
1/4 tsp turmeric
1/4 tsp cumin
olive oil
salt + pepper to taste

Pre-heat oven to 400°F. Line a baking sheet with parchment paper.

Add romanesco to a large bowl, coat with olive oil, season with salt and pepper to taste, mix until well incorporated, transfer to baking sheet.

Repeat steps with mushrooms and smashed garlic.

Add rainbow carrots to bowl, coat with olive oil, turmeric and cumin, season with salt and pepper to taste, mix until well incorporated, transfer to baking sheet.

Roast in pre-heated oven 20 minutes. Remove mushrooms and garlic from baking sheet. Broil romanesco and carrots on low for an additional 5 minutes.

 

VEGAN TZATZIKI SAUCE
1 container of Kite Hill 'Greek Style' Plain Unsweetend Almond Yogurt
1 small persian cucumber; de-seeded and grated
2 tsp lemon juice
1 tbsp chopped fresh fill (not dried)
2 cloves of garlic; minced
2 tsp olive oil
salt + pepper to taste

Mix all ingredients until well incorporated. Season to taste.

 

LEMON VINAIGRETTE
1 part lemon juice
1 part olive oil
salt to taste

Mix all ingredients until well incorporated.

 

SALAD
1/2 cup radicchio; chopped
1/2 cup butter lettuce; chopped
1/3 cup cherry tomatoes; quartered
1/4 cup kalamata olives; quartered
lemon vinaigrette

 

ASSEMBLY
Toast Pita pockets on the stove until warm and soft. Stuff with roasted veggies, salad, avocado (optional). Top with drizzled tahini and tzatziki sauce. Enjoy! xx

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