Vegan Arayes High Protein Stuffed Grilled Pitas

Vegan Arayes High Protein Stuffed Grilled Pitas

Arayes High Protein Stuffed Grilled Pitas | Batel’s Kitchen Vegan Meals

Vegan Arayes High Protein Stuffed Grilled Pitas. these meatless stuffed pitas blew us away! They were so good that I had to make them again the next day! A wonderful, hearty, vegan meal, full of Middle Eastern flavors, can be made on an indoor or outdoor grill, and the best part of course is to serve it with my creamy, lushes, lemony tahini, which brings every bite to the next level.

Serves 3-5 people
1 pack of 5 pitas
1 1/4 cup brown lentils
2 bay leaves, fresh garlic clove, fresh thyme (optional)
2-3 tbsp olive oil
15 baby bello mushrooms
2 portobello mushrooms
3 big onions (red or yellow)
4 garlic cloves, minced
1 bunch cilantro, chopped
2 tbsp pine nuts (or chopped walnuts)
1 tbsp arrisa
1 tbsp paprika
1/2 tsp turmeric
1/2 tbsp cumin powder
1 tbsp Ras El Hanout
Salt and pepper to taste
3 tbsp corn or potato starch
Olive oil

Seasoning oil:
1/2 cup olive or avocado oil
1 tsp cumin, paprika, garlic powder, turmeric, salt and pepper


Arayes High Protein Stuffed Grilled Pitas | Middle Eastern Recipe


1) First step: Cook the lentils- Into a pot a add your lentils along with the aromatics. Pour lots of water to cover, about inch and a half above, and do not dd any salt at this point. Let is come to a boil and simmer on medium low for 30 minutes or until the lentils are very soft.

2) Second step: Cook the mushrooms and onions: Start by peeling and chopping the inions into small dices. Add them to a wide, big skillet, with olive oil and a pinch of salt. Stir occasionally util translucent. In the meantime, while the onions are cooking, chop your mushrooms into medium-small bites. Add them to the onions as well. Sprinkle some salt and let cook for about 10-12 minutes until ALL the liquids evaporate completely, and the mushrooms and onions are turning golden brown (really important).

3). Add the copped garlic and pine nuts, and mix for 60 seconds more.

4). Going back to our lentils, they should be nice and soft by now. Remove all the aromatics, and transfer to a colander to get rid of all the cooking water. Add the strained lentils to the onion mushroom mixture.

5). Add the chopped cilantro, arisa, turmeric, cumin, paprika, and corn starch. Mix EXTREAMLY well until you get a really sticky and uniformed mixture. Add salt and pepper, and the main spice: Ras El Hanout. Mix again and taste test for salt and pepper.

6). Make the seasoned oil: In a bowl, combine oil with all the spices and set aside.

7). Cut all the pitas in half or quarters.

8). Start to assemble: Stuff the pitas with 2-3 tbsp of the lentil mixture, and press very well from all sides. Once all the pitas are stuffed, brush them with the seasoned oil.

9). Heat up an indoor or outdoor grill on medium heat. Place the stuffed pitas, face down. And allow to sear until golden brown. Then flip and grill on both side of the pita for about 4 minutes on each side.

Remove from the grill, serve hot with my lemony tahini, and chopped israeli salad, and grilled chili for heat.


For more vegan recipe ideas visit the Website and my Youtube Channal


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