Vegan Pita Sandwiches: made with zaatar roasted cauliflower, Jerusalem salad, and an easy tahini sauce. The perfect vegan lunch!
Last week my boyfriend and I went camping with my whole family at Lake Billy Chinook, where my family has been coming every year since the middle of last century.
Please enjoy this amazingly cheesy family picture:
I’m the one with my arms thrown up into the air like a total weirdo. #cantstopwontstop
We intended to stay for three nights, but due to an incident in which the truck keys flew overboard into the lake, we stayed a fourth night. We had an amazing time, but I’m EXHAUSTED.
I went on the trip with every intention of sticking to my fitness and nutrition routine (I do Kenzai), but truth be told I had at least three beers right before that picture was taken. We brought our own home brew on the trip, so it’s not like I could just let it sit there unconsumed.
In hindsight, the beer might have been what led to the lost keys debacle. Maybe.
Since we were stuck 3 hours away from home with no access to the truck (or my phone or my boyfriend’s wallet), we exhausted ourselves trying to (unsuccessfully) retrieve the keys from the lake before we sucked it up and borrowed my baby sister’s car to drive home for the spare keys.
About a half an hour before we reached the house, we came into some cell service and received a text telling us that my family had somehow recovered the damn keys!
It’s times like these that I appreciate all of the hard work I put into practicing mindfulness and meditation. I had just finished The Untethered Soul and was reading The Surrender Experiment while on the camping trip, so I was feeling very prepared to just let life take me where it wanted to and enjoy every moment of the crazy ride.
Once we *finally* got back home, I could hardly wait to get back in the kitchen, make a batch of Zaatar Roasted Cauliflower, and put together these Vegan Pita Sandwiches.
Here’s the low-down on these babies:
>>> Warm Pita Bread + Zaatar Roasted Caulifower + Jerusalem Salad + Easy Tahini Sauce + Walnuts <<<
This is the kind of meal you can feel good about. While I’ve been eating vegetarian (and mostly vegan) this year, the boyfriend is an omnivore.
These vegan pita sandwiches are filling enough to satisfy a meat-eating man who worked on his feet all day, so I’m calling that a win.
I highly recommend using this tahini sauce on just about everything. I love making little vegan bowls filled with ancient grains, chickpeas, and veggies, then topping it with creamy tahini sauce. I make a big batch of it and keep it in a squeeze bottle in my fridge. It’s also excellent as a salad dressing!
I added walnuts to this sandwich to give it a nice crunchy texture, but pecans would also be totally delicious.
Alright, enough jabbering for today. Time to go finish cleaning out the coolers!
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Here’s the 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.
*You can also use 4 flat breads, as I did in the pictures.
Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 221 Total Fat 12g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 10g Cholesterol 0mg Sodium 445mg Carbohydrates 25g Fiber 3g Sugar 4g Protein 7g