Fresh Veggie Seitan Pita Pocket Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 5 minutes
1 tablespoon extra virgin olive oil
1 cup Steamed Seitan Smoky Nuggets, sliced thick
½ cup broccoli florets, chopped small
½ cup diced red bell pepper
½ cup diced cucumber
1 carrot, grated
4 ounces artichoke hearts in water, drained
2 pita pockets
¼ cup dairy-free mayonnaise
1 ounce baby spinach
1Heat the oil in a large skillet over medium-high heat. Add the seitan, broccoli, and bell pepper and cook over medium heat for 3 minutes. Add the cucumber, carrot, and artichoke hearts. Stir and cook for 1 minute. Take off the heat.
2Cut the pita pockets in half and spread half the mayonnaise into both halves of each pocket. Add a few leaves of baby spinach and then spoon a quarter of the seitan mixture into each of the four pocket halves.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.