I fancied something like a soya burger, but somehow that didn't quite tickle my fancy this time. I decided to make something a bit different, so I ended up making sticky marinated soya fillets with homemade pitta bread, and served them with carrots, lettuce and chilli ketchup. I recently bought a new product for me, chilli ketchup by Gran Luchito, whose smoked chilli paste and chilli mayo I have been using a lot lately. It's another brilliant product by them and I can only recommend it.
I really wanted to make the pitta bread myself, as I thought that the other steps for making this dish are quite simple and effortless. I sought for guidance from Felicity Cloake's recent article How to cook the perfect pitta bread. They turned out nice by following her recipe. I was just a bit too lazy sometimes and didn't roll the pittas quite as thinly as I was supposed to. Most of them puffed up properly though and I was able to fill them.
I enjoyed this plate very much. Here is my recipe for the other components starting with marinating the soya fillets.
2 tsp smoked chilli paste
2 tsp liquid aminos
1 tsp vegetable stock extract
4 tbsp maple syrup
3 garlic cloves
2 cups dried soya fillets/large soya chunks
1 red onion
Vegetable oil for frying
Cook the soya fillets in water according to the packet instructions and quickly fry them in a pan in little oil. Cover them in the marinade and let rest in the fridge for at least one hour.
Cut the carrots into thin strings with a vegetable cutter or a spiraliser.
Cut the onion into half rings and fry them in little vegetable oil.
Also fry the soya fillets again before serving.
Serve all components together with the pitta bread. I also added some chilli ketchup and lambs lettuce on the side.