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Quorn Pitta
Dubbed the "VDP QE Quornpitta", this pitta is prepared with Quorn and is suitable for vegetarians. The contributing author noted the following anecdote:I first came up to the idea of the pitta as I found that chopped-up Quorn pieces available from supermarkets taste (after microwaving without additives) quite bad. After adding ketchup, it tasted way better, so I started thinking and experimenting and finally came up with blending tomato paste, vinegar, garlic and some red peppers (similar to a regular taco-mix). This sauce I made is however not made with sugar and not greasy (unlike ketchup). I added the whole in a pitta, as this is widely available (you may use other oven-baked breads too). As certain nutritionist organisations have their own version of pitta too to include in their diets, and as the ingredients used here are even better in quality.
Ingredients
- red pepper flakes1–1 1/2 tsp
- tomato paste, 240 g; double concentrate1 can
- shallots or onion, or 1 large onion; minced2
- garlic powder1/4 tsp
- white vinegar4 tbsp
- salt, or to taste1 tsp
- dried oregano or fresh oregano, dried; or several stalks fresh; or to taste1/2 tsp
- ground cumin, or to taste1 tsp
- ground black cardamom, ground1 tsp
- pita bread
- Quorn
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine the ingredients for the sauce, and make sure it's completely smooth.
Microwave the sauce for 2 minutes. Stir the sauce, make sure its not dried out (add some vinegar if too dry), and microwave for 2 minutes more. The sauce can be then set aside.
Microwave the Quorn for 1–2 minutes. Combine sauce and Quorn, and make sure it's smooth—that the whole should look like a paste rather than meat. Microwave again for 2 minutes.
Prepare the pitta as indicated or use as is. Put the Quorn mixture inside the pitta.
Serve.