Experience lunch like never before with our Vegan Pita Sandwiches! Featuring zaatar-roasted cauliflower, vibrant Jerusalem salad, and a creamy tahini sauce. A symphony of flavors awaits in every bite!
After a long weekend, I could hardly wait to get back in the kitchen to make a batch of Zaatar Roasted Cauliflower and put together these Vegan Pita Sandwiches. You might be asking, “Is pita bread vegan?” In most cases, it is vegan because it is made from flour, water, yeast, and salt.
However, some bakeries add other ingredients such as milk, eggs, or honey for flavor. To be sure, look at the ingredients list and ensure there are no animal-derived ingredients before making a purchase.
Table of Contents
Reasons to Love This Vegan Pita Sandwich
- Zaatar-roasted cauliflower, Jerusalem salad, and tahini create a taste explosion in every bite of these Vegan Pita Sandwiches.
- Vegan Pita Sandwiches have a wholesome goodness. It’s packed with nutritious ingredients for a satisfying and guilt-free meal.
- A fueling combination of veggies and whole grains keeps you energized throughout the day.
- This veggie pita sandwich is an effortlessly delicious lunch option that fits into busy schedules.
- Tahini: Creamy and nutty, tahini is crucial for adding richness and depth to the sandwich and binds other flavors together.
- Zaatar Roasted Cauliflower: It adds an herby, earthy flavor, while the cauliflower provides a satisfying, slightly crunchy texture.
- Jerusalem Salad: Jerusalem Salad with tomato, cucumber, parsley and red onion adds a fresh and zesty taste, this salad introduces a crisp, refreshing element.
- Pitas: Provides a soft and slightly chewy texture to the sandwich.
- Chopped Walnuts: Adding a delightful crunch and nuttiness.
See the recipe card for full information on ingredients and quantities.
- Whole Wheat Pitas: Opt for whole wheat pitas for a heartier, nuttier taste.
- Hummus for Tahini: Spread hummus for a creamier, richer taste while still staying true to the Middle Eastern flavor.
- Greek Salad for Jerusalem Salad: A Greek salad, with its similar crisp veggies and tangy taste.
How to Make Vegan Pita Sandwiches
Step #1: In a small bowl, whisk together the tahini, honey, and lemon juice. Add enough hot water to thin it to a spreadable consistency. Taste, and add salt and pepper as needed.
Step #2: Spread a quarter of the tahini sauce into the pocket of each of the four pita halves. Stuff each pita with one-quarter of the cauliflower and Jerusalem salad.
Step #3: Garnish each sandwich with a tablespoon of chopped walnuts. Serve immediately.
For easy clean up, line a baking sheet with foil or parchment paper for easy cleanup when roasting the cauliflower. This not only saves time but also ensures your baking sheet remains in good condition.
Frequently Asked Questions
Absolutely! Adding vegetables like spinach, zucchini, mushrooms, avocado, and red peppers can enhance the sandwich with more flavors and textures.
Yes, you can certainly experiment with various spices and herbs in this recipe. While zaatar is a key ingredient for the cauliflower, feel free to try other seasonings like cumin, paprika, or a mix of Mediterranean herbs.
Open the pita pocket wide and spoon the ingredients in carefully.
Taste each component and adjust seasoning as needed before assembling.
Aim for an even distribution, but avoid overstuffing to prevent tearing.
For storing this Vegan Pita Sandwich recipe, it’s best to keep the components separately. Store the tahini sauce, roasted cauliflower, and Jerusalem salad in airtight containers for up to 3-4 days. Keep the pitas at room temperature by storing them in a bread box or an airtight bag. Freezing is not recommended, as the texture of the vegetables and pita may deteriorate. To reheat, gently warm the cauliflower in a microwave or oven, and toast the pita if desired, before assembling the sandwich.
Vegan Pita Sandwiches Recipe
- 2 tablespoons tahini
- 1 teaspoon agave
- 1 tablespoon freshly squeezed lemon juice
- Salt and Pepper
- 2 pitas - warmed and sliced in half*
- 1 1/2 cups zaatar roasted cauliflower - warmed
- 1 cup Jerusalem salad
- 4 tablespoons chopped walnuts.
- In a small bowl, whisk together the tahini, honey, and lemon juice. Add enough hot water to thin it to a spreadable consistency. Taste, and add salt and pepper as needed.
- Spread a quarter of the tahini sauce into the pocket of each of the four pita halves. Stuff each pita with one-quarter of the cauliflower and Jerusalem salad.
- Garnish each sandwich with a tablespoon of chopped walnuts. Serve immediately.