"Let @annieshomegrown and help you make dinner tonight! #ad @thefeedfeed
This Greek-inspired Vegan Souvlaki Pita is stuffed with seasoned soy curls and fresh veggies. Because why not add a full salad to your sandwiches?
I used Annie’s Organic Red Wine & Olive Oil Vinaigrette to both season the souvlaki AND dress the salad—saving time without sacrificing quality. This meal is full of flavor, full of protein, and there’s no meat in sight.
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You can find Annie’s Dressings on sale at @vashonthriftway throughout the month of October. I love Vashon Thriftway’s large selection of plant-based products and their seasonal, fresh produce. It’s definitely worth the trip, whether or not you’re lucky enough to live on Vashon Island!
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Interested in making my Vegan Souvlaki Pita? Find the recipe on @thefeedfeed: http://ff.recipes/Annies"
Vegan Souvlaki Pita
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A Note from Feedfeed
Easy-peasy recipes bursting with flavor are made possible when you include Annie's Organic Dressings in the mix. Make sure to pick up a bottle for yourself at Vashon Thriftway where Annie's Organic Dressings are on sale throughout October.
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- Recipe Card
Prep time: 35mins
Cook time: 10mins
Serves or Makes: 2-4 Servings (4 pita sandwiches)
Recipe Card
ingredients
Greek-Inspired Chick’n “Souvlaki”
- 4 oz dehydrated soy protein
- 1 tablespoon granulated bouillon (vegan chicken or vegetable)
- 1 teaspoon poultry seasoning
- 3 cups boiling water
- 1/4 cup Annie's Organic Red Wine & Olive Oil Vinaigrette
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried oregano
- black pepper, to taste
ingredients
Greek Salad
- 2 cups thinly sliced romaine lettuce
- 1/4 bell pepper, cut into thin slices (about 1/3 cup)
- 1/2 Persian cucumber, diced
- 1/4 small red onion, thinly sliced
- 1 small tomato (Roma or similar), diced or cut in strips
- 1/4 cup vegan feta crumbles, plus more for serving if desired
- 1/4 cup Kalamata olives, sliced
- 2 pita bread, warmed and sliced in half
- Annie's Organic Red Wine & Olive Oil Vinaigrette, to taste
Method
Step 1
Preheat oven or toaster oven to 350 degrees F.
Step 2
Add dry soy protein to a large bowl. Sprinkle with bouillon and poultry seasoning. Pour boiling water over soy protein. Stir well, ensuring all pieces are submerged. Let sit for 10-15 minutes, stirring every five minutes. Drain. Using clean hands, squeeze out all remaining liquid until very dry.
Step 3
While soy protein hydrates, prepare salad. Mix lettuce, bell pepper, cucumber, red onion, tomato, feta crumbles and olives in a large bowl. Add Annie's Organic Red Wine & Olive Oil Vinaigrette to taste. Set aside.
Step 4
Heat a large, dry skillet over medium heat. Add soy protein. Add 1/4 cup Annie's Organic Red Wine & Olive Oil Vinaigrette, garlic and onion powder, dried dill and oregano. Stir to coat soy protein. Cook for 3-4 minutes, untouched, then flip. Continue to cook until crispy. Remove from heat.
Step 5
Fill pita with soy “souvlaki” and Greek salad. Drizzle with extra Annie's Organic Red Wine & Olive Oil Vinaigrette and sprinkle with extra vegan feta, if desired.
Recipe Notes
Step 1
I used Butler Soy Curls but any brand of dehydrated soy chunks (or similar) would work as well. I would not recommend TVP or soy crumbles for this recipe.
Step 2
May substitute 3 cups of vegan chicken or vegetable broth for bouillon and water.
Step 3
This recipe can easily be increased to serve more, but each four-ounce portion of soy protein should be cooked in batches or in separate pans to avoid overcrowding pan and to achieve optimal crispy exterior.
Step 4
To substitute chickpeas for soy chick’n: Heat large skillet over medium heat. Drain and rinse one 15-ounce can of chickpeas. Add to hot, dry pan with 1/4 cup Annie’s Vinaigrette, 1/4 teaspoon each garlic and onion powder, dried dill and dried oregano. Stir to coat chickpeas. Mash 1/3 of the chickpeas with a potato or bean masher. Stir well and then leave to cook for 5 minutes until chickpeas start to get brown. Stir and cook an additional 4-5 minutes, ensuring chickpeas don’t burn. Add seasoned chickpeas to pita pockets along with salad, as above.