Vegan Arayes
Grilled Pitas stuffed with veggie goodness
Servings: 16 1/4 pitas
Equipment
- Food Proccesser optional
Ingredients
- Olive oil
- 4 medium pitas
Veggies
- 1 onion
- 3 cups mushrooms (any kind)
- 1 carrot
- 1 clove garlic
- 1/4 beet for pink, meaty color and more veg. I wouldn't skip, but you can and just use another carrot ;
- 1/2 cup pecans or walnuts
Spices
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp allspice optional
- 1/2 tsp turmeric
- Salt and pepper to taste
Binders
- 1 tbsp tachina paste
- 1 tbsp corn starch mixed into 1 cup of water
For serving
- 1/4 cup of parsley or cilantro
- Tachina
Instructions
- Heat up olive oil in a large frying pan. In the meantime, process the onion and garlic. Then add to the frying pan. Saute until translucent. Now process the mushrooms and add them to the frying pan. Now process the carrot and beet (if using) and add to the frying pan.
- Add in the spices. And continue sautéing
- Sauté until veggies are soft. Add 1 tbsp of water to avoid burning. Process the pecans and add to the frying pan.
- Now add in tachina paste. Mix corn starch in a 1 cup measuring cup of water, and add to the veggie mixture (the corn starch will help the veggie mixture stick together). Once finished, transfer to a flat bowl or deep plate and refrigerate for at least an hour (this will help the mixture set and make it easier to handle).
- Cut your pitot in half. Take out the veggie mixture from the fridge. Oil your hands and stuff half of the pita to the top. It's about 1/4 cup of the stuffing. Make sure the outside of the pitot is covered with a bit of oil from your hands. Do this until all the pitot halves are stuffed, and the stuffing is finished. You can keep them like this, or you can cut them in half using a very sharp knife to create mini Arayes.
- Heat up a grill pan with a little bit of olive oil. Once very hot, start adding in your Arayes- stuffing side down. You want to get those black lines from the pan. Once the stuffing side is done, flip to one of the other sides. Continue to do this until all sides have the chared lines from the pan.
- Serve on a tray or plate. Drizzle with tachina and sprinkle with parsley. Serve with extra tachina on the side. You can also serve it with a tomato salad.
Notes
Notes:
Rewarming on Shabbat: If you want to rewarm on Shabbat on the blech, use one of the following methods. Wrap each Arayes in tin foil and put them flat onto the blech right before the meal. Flip them over when warm on one side. Make sure to keep an eye on them bc they can burn. Another option is to lay them out on a baking sheet not covered and put the baking sheet on blech. Do the same things as above.