Vegepita with Vegetable Meatballs
recipe

A delicious vegetarian pita filled with flavorful vegetable meatballs, pickled red onion, and refreshing slaw.
Preparation Time: 1 hour
Serving Size: 6

Ingredients:

- 1 pack of vegetable meatballs
- 6 pita breads
- Baby spinach
- Pickled Red Onion:
- 1 dl white wine vinegar
- 2 tbsp cane sugar
- 1 tsp salt
- 2 tbsp water
- 1 red onion, thinly sliced
- Red Cabbage Coleslaw:
- ½ red cabbage, shredded
- 1 Granny Smith apple, coarsely grated
- 1½ dl mayonnaise
- Juice of 1 lime
- Salt and pepper to taste
- Pickled Cucumbers:
- A piece of cucumber
- 2 tbsp rice vinegar

Instructions:

1. Prepare the Pickled Red Onion: Bring the white wine vinegar, cane sugar, salt, and water to a boil. Pour the warm mixture over the sliced onions. Let cool and store in the refrigerator. Best served the next day.
2. Make the Red Cabbage Coleslaw: Combine all ingredients in a large bowl and mix well. Allow to chill in the refrigerator for at least 30 minutes before serving.
3. Prepare the Pickled Cucumbers: Rinse and slice the cucumber. Add rice vinegar and mix. Let it marinate for a while.
4. Cook the Vegetable Meatballs: Heat the meatballs according to package instructions in a pan or oven.
5. Assemble the Vegepita: Fill the pita breads with vegetable meatballs, baby spinach, red cabbage coleslaw, pickled red onion, and pickled cucumbers. Serve and enjoy!

Nutritional Information (per serving):

- Calories: 320 kcal
- Protein: 10 g
- Carbohydrates: 45 g
- Fat: 14 g
- Fiber: 5 g
- Sugar: 8 g

Reviews: 3.31 (6171 reviews) ★★★★★ share