Vegan Curry Mince Stuffed Pittas by @thenottychef

20 min

400 g

Meatless Mince

🍛

30 ml

Curry Powder

🧅

150 g

White Onion

🌿

30 g

Coriander

240 g

Pitta

Preparation Steps

  1. Step 1/5

    Finely chop the white onion and fresh coriander.

    🧅white onion
    🌿fresh coriander
    🔪chef's knife
    🪵cutting board

  2. Step 2/5

    Mix the plant-based mince, curry powder, chopped onion, and coriander in a mixing bowl until evenly combined.

    Meatless Farm plant-based mince
    🍛curry powder
    🧅white onion
    🌿fresh coriander
    🥣mixing bowl
    🥄spoon

  3. Step 3/5

    Split the 4 pitta breads and stuff each with one quarter of the curried mince mixture.

    🍞pitta bread
    Meatless Farm plant-based mince
    🥄spoon

  4. Step 4/5

    Grill the stuffed pittas for about 5 minutes per side until hot and lightly crisped.

    🍞pitta bread
    🥢tongs

  5. Step 5/5

    Serve the grilled pittas immediately.

Composition

Ingredients

Types

Spices, Vegetables

Ingredients

Meatless mince, Curry powder, White onion, Coriander, Pitta

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free

Calories

355 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 42g, Fat: 11g, Fiber: 8g, Sugars: 5g

Nutritional Information

Minerals

Iron: 4.2mg, Calcium: 75mg, Potassium: 470mg, Sodium: 510mg

Vitamins

Vitamin C: 5mg, Vitamin B12: 0.6µg, Vitamin K: 38µg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

5 steps

Equipments

Utensils

mixing bowl, chef's knife, cutting board, spoon, tongs

Appliances

Grill

Type

Type

Type Of Dish

Main Course, Sandwich

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@thenottychef

Origin

Cuisine

British, Middle Eastern

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Tender, Juicy

Flavors

Curried, Savory, Herby, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked plant-based mince out longer than 2 hours), fridge : 3 days (Cool before refrigerating,Store in an airtight container,Keep filling separate from pittas when possible), freezer : 2 months (Freeze cooked filling in an airtight container,Thaw in the fridge before reheating)