Gluten-Free Vegan Stuffed Pittas
Warm BFree Stone Baked Pittas filled with crispy vegan stuffing balls, tangy red cabbage and sweet cranberry sauce.
Stuffing Balls
- 1 × 150g packet gluten free sage and onion stuffing mix
- ¼ cup roasted chestnuts, crushed
- ¼ cup dried cranberries, roughly chopped
- 1 tablespoon plant-based butter
Red Cabbage
- ½ medium red cabbage, shredded
- Juice of 1 large lemon
- 2 teaspoons sea salt
To Serve
- 1 packet BFree Stone Baked Pitta Breads
- 2 cups rocket
- 8 tablespoons vegan mayonnaise
- Cranberry sauce
All ingredients shown in metric. Imperial measurements shown on right for reference.
Preparation
15
minutes
Cooking
25
minutes
Method
Preheat the oven to 200°C.
Combine the stuffing mix, dried cranberries and crushed chestnuts in a bowl. Add the required amount of boiling water according to the packet instructions, adding a little extra if needed. Stir through the plant-based butter and leave to firm up.
In a separate bowl, combine the shredded red cabbage with the lemon juice and sea salt. Scrunch together with your hands and set aside.
Once the stuffing mixture has firmed up, shape it into 12 golf ball-sized balls. Place on a lined baking tray, drizzle with a little oil and bake for 20–25 minutes, or according to the packet instructions.
Lightly toast the BFree Stone Baked Pitta Breads. Spread the inside with vegan mayonnaise, then fill with rocket, red cabbage, three stuffing balls and small dollops of cranberry sauce. Serve immediately.
Nutritional & Dietary
Dairy Free
Gluten Free
Wheat Free
Egg Free
Fish Free
Crustacean Free
Molluscs Free
Stone Baked Pitta Breads
As used in this recipe
