Want to join the alternative? Welcome to the club! More than one third of New Zealanders are looking to reduce their meat consumption and for good reason. According to research undertaken by The Vegan Society in 2020 it is one of the top four things you can actively do to reduce greenhouse gas emissions.
The Alternative Meat Co. range is an easy swap that allows you to keep cooking your favourite meals and be part of the solution. Packed with plant protein equivalent to beef, sourced from a combination of pea, soy, and wheat, the range also offers a good source of fibre and has much lower levels of saturated fat than typically found in meat.
New to the range, Alternative Mince is the most versatile of the bunch, and is perfect for creating everything from Mexican bites to a Mediterranean feast.
Look out for the Alternative Meat Co. Range in the Chilled Butchery section or online at Countdown Supermarkets nationwide. Find out more at altmeatco.com or @altmeatco on Facebook.
Alternative Meat Co’s Greek Pita Pockets
Prep time: 10 mins
Cook time: 15 mins
- 400g Alternative Meat Co Plant Based Mince
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp paprika
- Olive oil, for frying
- Salt and pepper, to taste
- 1.5 cup unsweetened non-dairy yoghurt*
- 2 tbsp lemon juice
- one third cup fresh mint and dill, roughly chopped
- 1 garlic clove, crushed
- Half cucumber, grated with liquid squeezed out
- Salt, to tast
- One third cup pomegranate seeds
- Half red onion, in thin rings
- 4 lettuce leaves, chopped<
- Quarter cup fresh mint and dill, for garnish
- 8 heated pita pockets
- Heat oil in a large frying pan over medium heat. Add onions and cook, stirring for about 2 minutes. Add garlic, mince, cumin, paprika and oregano and fry for 6-8 minutes, until the mince is browned and cooked through. Season to taste with salt and pepper.
- In a bowl stir tzatziki ingredients together. Season to taste.
- Spread tzatziki in warmed pitas then stuff with mince, pomegranate seeds, red onions lettuce and fresh herbs.
*Both soy or coconut options work in this recipe. If non vegan, substitute with Greek yoghurt.