Vegan Arayes: Tempeh Stuffed Pitta Bread

Vegan arayes, made with wholemeal pitta pockets, piled up on a plate

5 from 2 votes

Vegan Arayes: Tempeh Stuffed Pitta Bread

Crispy on the outside, juicy and flavoursome on the inside, these vegan arayes are a brilliant way to enjoy tempeh. Packed with plant-based protein and full of bold, savoury flavour, they make a super healthy, quick and easy midweek meal. And they're great for lunches too. Serve with tahini yoghurt sauce and a fresh chopped or green salad for a satisfying plate that hits all the right notes.

Prep Time15

Cook Time15

Course: Lunch, Main Course

Cuisine: Middle Eastern

Keyword: sandwich, stuffing, tempeh

Servings: people

Calories: 279kcal

Author: Choclette @ Tin and Thyme

Ingredients

4 pitta breads

Filling

200 g tempeh grated
1 small onion grated or very finely chopped
1 clove garlic finely grated
1 green chilli (optional) - finely chopped
4 sprig fresh parsley finely chopped - enough to make 2 tbsp
1 tsp baharat (Lebanese seven spice)
¼ tsp fine sea or rock salt
1 tsp tamari (affiliate link) or your favourite soy sauce
2 tsp extra virgin olive oil

Metric - US Customary

Instructions

Place all the filling ingredients into a mixing bowl and mix until everything is thoroughly combined and mostly sticks together. Hands are actually a really good tool for this particular job, but you can use a wooden spoon if you prefer.
Divide the mixture into four more or less equal portions.
Halve the pitta breads widthways so that you have two pockets. Divide one of the portions in two and spoon one half into one pocket and the remaining half into the other. Level the filling out with a butter type knife so that the mix is flat and covers the whole pocket more or less evenly.
Heat a good non stick large frying pan to a medium heat, then place the two pockets in the pan. Flatten them gently with a fish slice or similar and let them toast for 3-4 minutes. Flip them over and repeat the process.
Either eat straight away, or put them in an oven set to 60℃ (140℉) to keep them warm whilst you cook the others.
Whilst the first two pitta pockets are cooking, stuff the remaining breads. Then toast in batches, according to how many you can fit in your pan.

Notes

The amount given in this recipe will feed between two and eight people, depending on how hungry they are and whether it's a light lunch, a main meal or part of a meze spread.

Cook time is estimated as it depends on how many pittas you can fit in your pan.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition