Roasted vegetable pitas

I had a lovely relaxing day yesterday. We took a train to a nearby village and walked around there a bit. There was a mix of a cute little old town and modern architecture. It was quite interesting to go outside of Copenhagen, which we don't do very often. I'm really keen to travel in rest of Denmark to get to know the whole country better. Today I just want to go for a walk and cook a Thai curry in the evening.

I recently made these pitas with roasted aubergine and bell pepper, vegan broad bean strips and cabbage. Here is a quick and simple recipe.

Ingredients

1 aubergine

1 bell pepper

1 onion

2 garlic cloves

Olive oil for roasting and frying

Ground black pepper to taste

Ground cumin to taste

Ground coriander to taste

Smoked paprika to taste

Chilli flakes to taste

Salt to taste

250 g vegan protein (I used Beanit made from broad beans)

100 g hummus

Kale, cabbage, beetroot mix

4 pitas

Method

Chop the aubergine and bell pepper into cubes. Slice the onion and chop the garlic finely.

Coat the aubergine and pepper with olive oil, and roast them in the oven until done.

Heat olive oil in a pan and fry the onions. Add the garlic to the pan, and then also fry the vegan protein.

Add the roasted vegetables to the pan and season to taste with ground black pepper, ground cumin, ground coriander, smoked paprika, chilli flakes and salt.

Warm the pitas in the oven, spread hummus on the inside and fill them with the roasted vegetable mix. Add fresh veggies of your choice. I used a kale, cabbage and beetroot mix.

Enjoy!

Your VegHog