Veggie Stuffed Pita Pocket Sandwiches
This sandwich is chock full of vegetables, both cooked and raw. It’s got a great, healthier version of Thousand Island dressing as a sauce. While it’s super tasty, it’s also a little messy, so make sure you have a supply of napkins before you dig in!
4 cups mushrooms, sliced
3 cups onions, sliced
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon granulated onion
5 cups small broccoli florets
2 tomatoes, sliced
3 avocados, sliced
1 cup clover sprouts, or sprouts of choice
6 pita pockets, cut in half
1 cup Vegenaise*
3 tablespoons tomato paste
1 teaspoon horseradish, fresh, grated or jarred
4 tablespoons palm sugar* (add more to taste)
¼ cup water
- Sauté onions in 1½ tablespoon olive oil until tender and caramelized. Season with ¼ teaspoon each of salt and granulated onion. Remove from pan.
- Follow the same procedure for the mushrooms. Mix onions and mushrooms together and cool to room temperature.
- Blanch broccoli by bringing a pot of water to a boil. Add broccoli and cook for 3 minutes. Drain and cool to room temperature.
- Make dressing by mixing ingredients in bowl with whisk.
- Cut avocado and tomatoes.
- Open each pita half and place in broccoli, onion and mushroom mixture and two slices each of avocado and tomato, and a serving of sprouts.
- Drizzle desired amount of dressing on top, or spread inside the pita half if you would like more dressing.
- Repeat with remaining pita halves.
Serves – 6
Cooking time – 20 minutes
*Vegenaise is a vegan mayonnaise made by the Follow Your Heart company. It tastes almost exactly like mayonnaise, especially in salads like that above. We use it in all our “mayo”-type dressings and just love it. There are a variety of types of Vegenaise, and we use the one made with grapeseed oil. Not only is it eggless, but it also skips the over-refined sweeteners, fillers, gums or colorings that regular mayonnaise sometimes has.
** Palm sugar is made from the sap of a sugar palm tree (also called date palm). Coconut sugar comes from the buds of coconut tree flowers. They are two different types of sugars, but sometimes you can find a combination of both. Both are natural sweeteners that come from trees and are collected as sap — like North American maple syrup. The sap is then boiled in enormous vats to create either a sugar paste (sold in jars or tins) or rock-like chunks of sugar also known as “jaggery.” (Jaggery can be made from cane sugar as well – it just means the solid, rock-like form of sugar.) I have both palm and coconut sugar in my kitchen. It came in bags and looks like brown sugar.