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.
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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!