Vegan Mediterranean Stuffed Pitas

Ingredients 4 whole pita breads 1 cup cooked lentils 1/2 cup chopped walnuts 1 cup grated carrots

1 cup chopped mushrooms 1 cup chopped bell peppers 2 tbsp teriyaki sauce 1/4 cup gluten wheat flour 1/4 cup breadcrumbs 1 tsp jambo rub 1/2 tsp onion powder 1/2 tsp garlic salt 1 tsp liquid smoke 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly oil a baking sheet with 1 tbsp olive oil.

2. In a large bowl, combine the cooked lentils, chopped walnuts, grated carrots, chopped mushrooms, and chopped bell peppers.

3. Add the teriyaki sauce, gluten wheat flour, breadcrumbs, jambo rub, onion powder, garlic salt, and liquid smoke to the vegetable and lentil mixture; stir well to incorporate all ingredients evenly.

4. Heat 1 tbsp olive oil in a skillet over medium heat and sauté the mixture for 5-7 minutes until the vegetables soften and the flavors meld together.

5. Cut the pita breads in half to create pockets and gently open each pocket.

6. Stuff each pita pocket generously with the lentil and vegetable mixture, pressing lightly to fill well.

7. Place the stuffed pitas on the prepared baking sheet and bake for 10-12 minutes until the pitas are warm and slightly crispy.

8. Remove from the oven and let cool slightly before serving your flavorful vegan Mediterranean stuffed pitas.