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🍽️ Veggie Pide with Vemondo Gyros

838 kcal · 30 min · 4 servings

Veggie Pide with Vemondo Gyros Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 250 degrees Celsius using top and bottom heat.
  2. 2. Wash the bell pepper. Remove the stem and seeds. Coarsely grate the pepper.
  3. 3. Halve the onions. Peel them. Coarsely grate the onions.
  4. 4. Wash the parsley. Shake it dry. Set aside some parsley for garnishing. Finely chop the remaining parsley.
  5. 5. Peel the garlic. Finely chop it.
  6. 6. Place the pepper, onions, parsley, garlic, and tomato sauce in a bowl. Mix everything well.
  7. 7. Season the mixture with salt and cumin.
  8. 8. Wash the eggplant. Cut off the ends. Cut the eggplant into approx. 1 cm cubes.
  9. 9. Loosen the Vemondo vegan gyros in the bag.
  10. 10. Divide the pizza dough into two halves.
  11. 11. Dust a work surface with flour. Roll each dough half with a rolling pin into a thin, elongated flatbread.
  12. 12. Place the two dough flatbreads on separate baking sheets.
  13. 13. Spread the vegetable tomato sauce in the center of the dough flatbreads.
  14. 14. Spread the eggplant cubes in the center of the dough.
  15. 15. Spread the Vemondo vegan gyros in the center of the dough.
  16. 16. Fold the dough edges slightly over the filling.
  17. 17. Pinch the ends of the pide together to form a point.
  18. 18. Brush the edges with some soy drink.
  19. 19. Sprinkle the edges with sesame seeds.
  20. 20. Bake the trays one after the other in the oven. Bake each for approx. 10 minutes until golden brown.
  21. 21. Sprinkle the finished pide with the remaining parsley.
  22. 22. Serve the pide warm with soy yogurt.

Nutrition per serving