Vegan Cheeseburger Pockets

Dinner, Lunch, Vegan

These Vegan Cheeseburger Pockets are not only delicious, they are also pretty easy to make.  After sautéing some tasty plant based meat and white onions, I melted some vegan mozzarella cheese, and stuffed it all inside of a pita pocket, along with lettuce and tomatoes.  The taste was savory and cheesy.  This is a comfort food that your family will enjoy on a chilly night.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

Vegan Cheeseburger Wraps

2 Cups of white onion, chopped
2 Cloves of garlic, minced
2 Tablespoons of olive oil
1 lb. of plant based beyond meat, crumbled
1/4 Cup of ketchup
2 Tablespoons of vegan worcestershire sauce
2 Tablespoons of yellow mustard
2 Teaspoons of liquid smoke
1 Cup of vegan shredded cheese, (or as desired)
1 package of gluten free pita pockets, (1 dozen)
2 medium size tomatoes, sliced
3 Tablespoons of almond milk, (or as needed)

-Add the olive oil to a cast iron skillet over medium heat. Then add the onions to the pan and sauté them until translucent for 5 minutes. Drop the heat down to medium and add minced garlic. Then add the plant based crumbles and cook for about 3 minutes.
-Add in the ketchup, yellow mustard, black pepper, vegan Worcestershire sauce, and liquid smoke. Combine together and cook for about 5 minutes or until the plant based meat is cooked throughout. Remove from heat and set aside.
-Melt shredded cheese in a small saucepan with 3 tablespoons of almond milk, (You can add more milk or cheese as needed to make the mixture smooth and creamy).
-To prepare the pita pockets add lettuce, melty cheese, 1/4 of the meatless mixture a few slices of halved tomatoes. You can also add some of your other favorite toppings and serve with a delicious salad. Enjoy!

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