Greek Potato Pitas {Vegan}
In these Appalachian Mountains we eat in season most of the time, that means a good amount of meatless Monday’s and Veggie Sandwiches are on the menu all summer and fall. We aren’t eating vegan on The Appalachian Homestead for any noble moral reason, we’re just enjoying the bounty of nature and our gardens for as long as the weather allows. Whether you’re a vegan for life or just looking for a healthy and tasty new meal option these Greek Potato Pitas with Oil Free Greek Dressing are sure to please.
Ingredients:
- Small New Potatoes, or any variety of small thin skinned potato available at your local grocer (we favor Klondike and Yukon gold for this recipe)
- Breadcrumbs
- A large Bag or container
- Lettuce
- Tomato
- Cucumber
- Kalamata Olives
- Veggie broth
- Cavender’s Greek Seasoning
- Dry Greek Salad Dressing Mix
- Greek Pita Bread
Instructions
Preheat oven to 375°F
Wash and large dice the potatoes into 1/2 inch cubes and place into a bowl of water.
Prepare a large cast iron pan with a generous spritz of non stick or oil
In a large container place 2 cups breadcrumbs and 1 tbsp Cavender’s Greek Seasoning, shake to combine
Strain potatoes from water and place into large container with seasoned breadcrumbs, shake vigorously.
Remove potatoes from container
Place on prepared cast iron pan and out into oven to bake for 20-25 minutes (until crisp and done)
While potatoes bake, shred lettuce, dice tomato, slice cucumber and prepare a pita loading station.
Shake together 1 cup veggie broth 1 tbsp dry Greek salad dressing mix and 3 tbsp red wine vinegar in a salad dressing carafe.
Warm pita bread
When potatoes are done to your preferred crispness and inner tenderness place them onto pita and load with prepared veggies. Add a generous drizzle of the dressing mixture and enjoy! (tip: my husband also adds a generous dose of feta for a non vegan version)