Pão pita recheado com 'frango vegano' e couve-flor

(Para 2 Pessoas)

Tempo de preparação: 30 minutos


  • 1 caixa de ‘Frango Vegano
  • 2 pães pita
  • 50 gramas ervilhas
  • 200 gr de couve-flor
  • 1 dente de alho
  • 2 molho de Hoisin (molho chinês)
  • 1 colher de sopa de sumo de limão
  • 2 colheres de sopa de molho de soja
  • 1 colher de chá de molho/ pasta de soja preta
  • 10 gramas de coentro
  • 2 colheres de sopa de azeite
  • 1 colher de chá de caril em pó
  • 1 colher de chá de cominho em pó
  • 1 colher de chá de pó de gengibre
  • 1 colher de chá de piri-piri (opcional)
  •  sal e pimenta


Pré-aqueça o forno a 180ºC. Corte a couve-flor em pequenos floretes e coloque-os num tabuleiro de forno. Corte finamente o alho e mexa juntamente com o pó de caril, pó de gengibre e os cominhos envolvidos em azeite. Polvilhe a couve-flor com a mistura e uma pitada de sal e de pimenta moída. Leve a couve-flor ao forno por cerca de 15 minutos até que fique al dente. Coza as ervilhas, cerca de 3 minutos, até que fiquem al dente e passe por água bem fria para evitar que se abram. Numa tábua, desfaça os pedaços de ‘frango vegan’ com dois garfos, para torná-lo em pedaços mais pequenos.

Ao ‘frango’ adicione o molho Hoisin (molho chinês), o sumo de limão e o molho de soja e mexa esta mistura (reserve um pouco de molho para cobrir os pães pitas. Leve os pedacinhos de ‘frango’ ao forno, pré-aquecido cerca de 12 minutos. Vá mexendo, para não agarrar. Pique os coentros. Aqueça o pão pita durante 4 minutos no forno e cubra-o com o molho reservado. Sobre o pão pita distribua a couve-flor assada, as ervilhas e o ‘frango’. Finalize decorando com coentros picados e, opcionalmente, com algumas sementes de piri-piri.


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