Moroccan-Style Plant-Based Mince Pizzas

Nutrition per serve

Ingredients

• 1pcs red onion
• 1bunch mint
• 20g slivered almonds
• 250g plant-based mince
• 10g Moroccan seasoning
• 4pcs pita breads
• 50g tomato paste
• 30ml white vinegar
• 15ml sugar
• 15ml olive oil
• 30ml 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 with a sharp knife or mandoline (see Kitchen 101). Pick the mint leaves and finely chop half the stems (you'll need about 2 tsp), discarding the remaining stems.
2. Step 2 — Pickle onion
   Put 2 tbs white vinegar and 1 tbs sugar in a bowl, season with salt and stir to combine. Add the onion and toss to combine. Set aside to pickle, tossing occasionally, until needed. Meanwhile, put the almonds in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
3. Step 3 — Brown plant-based mince
   Heat 1 tbs olive oil in the same pan over medium-high heat. Cook the mince, breaking up the lumps with a spoon, for 5-6 mins until browned. Add the Moroccan seasoning and cook, stirring, for 30 secs or until fragrant. Remove the pan from the heat.
4. Step 4 — Bake pizzas
   Put 2 pita* on the lined tray. Spread with the tomato paste and top with the mince mixture. Bake the pizzas for 12 mins or until golden.
5. Step 5 — Serve up
   Meanwhile, drain the onion, reserving the pickling liquid. Combine the chopped mint stems, 2 tsp reserved pickling liquid and 2 tbs vegan mayonnaise in a bowl and season with salt and pepper. Top the pizzas with the pickled onion, mint leaves and almonds. Drizzle with the mint mayo, cut into wedges and enjoy!
6. Step 6 — Kitchen 101
   Get super-thin onion slices with a mandoline or use slow, fine strokes with a large sharp knife. The result is perfect for pickles!

Allergens

Almond, Sojabohnen, Sulfit, Gluten, Wheat