Enjoy a plant-based Pitawurst filled with peppers, onions, plant-based sausages, sour cream, and mustard! The savory dish comes together in under half an hour.
Pita bread + (plant-based) bratwurst sausages = the best darn pita pocket-filled recipe you’ll ever try. Something about a good old pitawurst recipe just hits the spot. And that’s especially the case when using your very own homemade sauerkraut (wink wink).
Today we’re whipping up these little pita-wrapped pockets of flavor, starting with sautéed green pepper and onion, followed by your favorite vegetarian sausage and a heaping cup of ‘kraut. A bit of mustard and sour cream seals the deal and creates one truly savory meal.
Here’s what you’ll need
You’ll need 8 total ingredients for this pitawurst. Feel free to mix and match with what you have in your fridge, like red onion, any color bell pepper, or your favorite plant-based meat — it doesn’t have to be sausage!
- Bell Pepper: The first veggie is 1 green bell pepper, sliced into thin strips.
- Onion: Next, slice up ½ of a medium white onion.
- Brats: Cook up 4 plant-based brats, using your favorite brand! Beyond Meat Brats is a great go-to.
- Pita Pockets: For the shells, you’ll need 4 fluffy pita pockets.
- Sour Cream: ¼ cup of sour cream will be used to add a bit of texture and flavor. For a lower fat alternative, feel free to use plain Greek yogurt.
- Mustard: The same goes for mustard — use another ¼ cup!
- Sauerkraut: Finally, finish off the pitas with 1 cup of sauerkraut. If you were following along recently, you may recall this easy, 2 ingredient recipe!
How to make Pitawurst
Three steps? Sounds good to me. Start with the veggies, then cook the sausages and easily assemble! It’s a recipe that’s quick, easy, and delicious.
Step 1: Sauté the veggies
Heat the oil in a large pan over medium heat. Add the pepper and onion, cooking until soft (about 15 minutes).
Step 2: Cook the brats
Lightly grease a large sauté pan and set it over medium heat. Add the brats and cook according to the instructions on the package. When finished, slice into bite-sized pieces.
Step 3: Assemble the pitas
Into each pita pocket, spread some sour cream and mustard. Spoon in the peppers and onion, cooked brats, and sauerkraut.
Leftover pitawurst can be enjoyed for up to three days when stored in airtight containers in the refrigerator. For longer lasting leftovers, store unstuffed pita pockets and the fillings separately. This keeps the bread from getting soggy.
More meals featuring sauerkraut
After this meal, I couldn’t finish off this post without some more sauerkraut favorites. Enjoy!
- 1 Tbsp oil 15 mL
- 1 green bell pepper sliced into strips
- ½ medium white onion sliced into strips
- 4 plant-based brats like Beyond Meat Brats
- 4 pita pockets
- ¼ cup sour cream 60 g
- ¼ cup mustard 60 g
- 1 cup sauerkraut 120 g
- Peppers & Onions: Heat oil in a large pan over medium heat. Add pepper and onion, cooking until soft, about 15 minutes.
- Brats: Lightly grease a large saute pan and set over medium heat. Add brats and cook according to instructions on the package. When finished, slice into bite-sized pieces.
- Assemble: Into each pita pocket, spread some sour cream and mustard. Spoon in peppers and onion, cooked brats, and sauerkraut.