Vegan Korean Grilled Veggie Pita are a new thing, my new thing and it should be your new thing. No meat needed in this dinner entry for the Lucky Food Bloggers Recipe Challenge. I am one of 30 fortunate food bloggers to be chosen to compete in this recipe challenge using the Lucky Foods products that were mailed to us.
Korea meets Middle Eastern filled pita. These veggie packed pitas are inspired by a meat filled pita pocket done Middle Eastern style called Arayes. There are so many variety of Arayes but I personally think this is the best vegetable based version.
This amazing company (my opinions) is located near my home and is centered around family values and legacy recipes. They care so much about what they put into their products and how they taste. You can find Lucky Foods website here but then look on their website for a store locator near you. I love how their focus on gluten free products, having lived 15 years gluten free myself until the last few years I understand the need for delicious tasting products.
#eatluckyfoods #luckyfoodsrecipechallenge
I received 2 bottles of Kalbi Sauces, 2 bottles of Kimchi Mayo and 2 tubes of Gochujang Paste for the challenge.
The company has two categories to create recipes for, appetizer and entree, using the sample products they sent to each blogger. There will be a top winning recipe chosen for each of the two categories and an overall “Lucky” Grand Prize Winner will receive $1000.00.
One Grand Prize Winner: $1,000.00
One Entree Category Winner: $500 Cash Prize
One Appetizer Category Winner: $500 Cash Prize
Chop, dice, grate and pulse those ingredients. Once all of the ingredients are ready to go it will be a breeze to cook and serve.
CAN I USE OTHER VEGETABLE FOR THE VEGAN GRILLED KOREAN VEGGIE PITAS?
Yes, if you want to change out or add any different veggies I would suggest zucchini, eggplant, other mushroom varieties, fennel, cooked potato, ETC….
Cook the the firmer veggies until they are tender before adding in the nuts and mushrooms.
When the veggies are cooked and tender, transfer to a bowl and refrigerate for at least 30 minutes to firm up. This will make the mixture easier to fill each pita. Once filled and folded over, the pitas are cut in half, brushed with oil and grilled on three side for maximum grilling flavor.
Arrange the grilled pitas and drizzle with Lucky Foods Kimchi Mayo for the perfect touch of heat. Add lettuce leaves, slice tomatoes and micro cilantro for garnish.
Follow Lucky Foods for more recipes and ideas on social media platforms listed below. Use the store locator on their website for finding the products nearest you.
- Website: https://luckyfoods.com/
- Facebook: https://www.facebook.com/luckyfoods/
- Instagram: https//www.imstagram.com/eatluckyfoods/
Check out my other two entrees for their appetizer category, Korean Cocktail Meatballs and Korean Pasta Chips with Kimchi Cucumber Dip.
Vegan Grilled Korean Veggie Pita
Number of servings: 4
Korea meets Middle Eastern filled pita. These veggie packed pitas are inspired by a meat filled pita pocket done Middle Eastern style called Arayes. There are so many variety of Arayes but I personally think this is the best vegetable based version.
Ingredients
- 1/4 cup walnut pieces
- 3/4 cup peeled and shredded carrot
- 3/4 cup finely chopped onion
- 1 cup finely chopped red bell pepper
- 8 oz. crimini mushrooms, stems removed and finely pulsed
- 1 tsp. finely grated ginger (ginger paste will work also)
- 1 tbs. finely minced garlic
- 3 tbs. oil, divided
- 1/2 cup Lucky Foods Kalbi Sauce (Korean BBQ Marinade)
- 1 tbs. Lucky Foods Gochujang Paste (Korean Chili Pepper Paste)
- 4 Greek Pita Flat Bread (vegan)
- 2 tbs. drizzled Lucky Foods Kimchi Mayo, serve more on the side for dipping
- Garnish: micro cilantro or finely chopped cilantro leaves
- Optional sides: lettuce leaves and tomato slices
Instructions
- In a dry skillet over medium heat, toast the walnut pieces until they begin to take on a dark golden color and smell toasty. This will only take a few minutes and the nuts may need to be tossed to avoid burning. Remove the toasted nuts and pulse in a small grinder to a slightly fine grind or hand chop until fine. Set the nuts aside.
- In the same skillet add in 2 tbs. of oil and heat over medium. Add in the ginger and garlic then saute for a minute to release their flavors into the oil but avoid browning them.
- Add in the carrot, onion and red bell pepper, continue to sauté for another 5 minutes to soften the vegetables.
- Once the veggies are softened, add in the toasted slightly ground walnuts and pulsed mushroom and saute for several more minutes to cook the mushrooms.
- In a small bowl, blend together the Lucky Foods Kalbi Sauce and Lucky Foods Gochujang Paste until smooth then add to the sautéed vegetable. Continue to cook for several minutes to allow the sauce to flavor the vegetables and reduce.
- When the vegetables and sauce have cooked down, remove from the heat and refrigerate for at least 30 minutes or longer to allow the mixture to thicken.
- When ready to make the stuffed pitas, heat a griddle or grill over medium heat. Top each pita with a 1/4 of the mixture and fold the pita in half. Brush all sides of the pita with the remaining oil. Cut each pita in half and begin to grill all sides of the pita including the open ends.
- Serve the grilled pitas with a drizzle of Lucky Foods Kimchi Mayo and micro cilantro and additional Kimchi Mayo for dipping.
