Alternative Meat Co’s Greek Pita Pockets
( SERVES 4 )
|400 g||Alternative Meat Co. Plant Based Mince|
|2 cloves||Garlic, chopped|
|1 tsp||Dried oregano|
|1 tsp||Ground cumin|
|1 drizzle||Olive oil|
|1 pinch||Salt and pepper, to taste|
|1½ cups||Coconut yoghurt, or other non-dairy unsweetened yoghurt|
|2 Tbsp||Lemon juice|
|⅓ cup||Chopped mint, and dill|
|1 clove||Garlic, crushed|
|½||Cucumber, grated with liquid squeezed out|
- Heat oil in a large frying pan over medium heat. Add onions and cook, stirring for about 2 minutes. Add garlic, mince, cumin, paprika and oregano and fry for 6-8 minutes, until the mince is browned and cooked through. Season to taste with salt and pepper.
- In a bowl stir tzatziki ingredients together. Season to taste.
- Spread tzatziki in warmed pitas then stuff with mince, pomegranate seeds, red onions lettuce and fresh herbs.
*Both soy or coconut options work in this recipe. If non vegan, substitute with Greek yoghurt.