Lebanese Plant-Based Flatbreads

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs tomato
• 1pcs Lebanese cucumber
• 1bunch mint
• 1clove garlic
• 250g plant-based mince
• 10g kofta seasoning
• 4pcs pita breads
• 50g tomato paste
• 15ml olive oil
• 15ml vegan mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Thinly slice the onion. Cut the tomato and cucumber into 1cm chunks. Pick the mint leaves, discarding the stems. Crush or finely chop 1 garlic clove.
2. Step 2 — Soften onion
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the onion, stirring, for 2-3 mins until slightly softened. Remove from the pan.
3. Step 3 — Brown plant-based mince
   Heat 1 tsp olive oil in the same pan over high heat. Cook the plant-based mince, garlic and kofta seasoning, breaking up the lumps with a spoon, for 4-5 mins until browned. Remove the pan from the heat.
4. Step 4 — Bake flatbreads
   Put 2 pita* on the lined tray and spread with the tomato paste. Top with the mince and onion. Bake for 10-12 mins until the bases are crisp and golden.
5. Step 5 — Serve up
   Meanwhile, combine 1 tbs vegan mayonnaise (see Make it yours) and 1 tbs water in a bowl and season with salt and pepper. Scatter the tomato, cucumber and mint leaves over the flatbreads, then drizzle with the mayo. Cut the flatbreads into wedges, divide among plates and enjoy!
6. Step 6 — Make it yours
   If you aren't following a vegan diet, feel free to use whatever mayo you have.

Allergens

Sojabohnen, Sulfit, Gluten, Wheat