Vegan Pita Rolls with Veta & Leeks

Crispy yufka pastry, creamy Veta and gently sautéed leeks – sometimes that’s all you need.

These savoury pita rolls are easy to prepare, can be made ahead of time and taste just as good fresh from the oven as they do cold the next day. They are perfect for lunch, dinner, meal prep or a buffet.

The filling combines flavourful Veta (a vegan feta-style cheese made from tofu), mild leeks and a small amount of vegan skyr, creating a wonderfully creamy texture.

At a Glance

🕒 Preparation time: 20 minutes
⏳ Frying time: 10–12 minutes
🔥 Baking time: 30 minutes
👩🏼‍🍳 Difficulty: easy

Ingredients (for 6–7 rolls)

• 300 g yufka pastry
• 200 g Veta, crumbled –> recipe here
• 2 medium leeks
• 120 g vegan skyr or vegan quark alternative (e.g. Alpro Skyr Natural)
• 2 spring onions
• 2–3 garlic cloves
• 2–3 tbsp olive oil for frying
• 1 tbsp nutritional yeast (optional)
• 1 tsp dried oregano
• ½ tsp thyme
• ½ tsp Herbes de Provence or Italian herbs
• freshly ground black pepper
• optional salt, depending on how salty the Veta is

For Handling the Pastry

• about 1 tbsp olive oil for brushing the yufka sheets

For Brushing

• 4 tbsp vegan skyr or vegan quark aAlternative (e.g. Alpro Skyr Natural)
• 1 ½ tbsp olive oil
• 1–2 tbsp plant-based milk or water

For Topping

• sesame seeds

Instructions

Prepare the Leeks

1. Halve the leeks lengthwise, wash thoroughly and slice into thin half-rings. Finely slice the spring onions and mince the garlic.
2. Heat the olive oil in a large frying pan.
3. Cook the leeks over medium heat for 8–10 minutes until soft and slightly sweet. Do not let them brown too much.
4. Add the garlic and spring onions and cook briefly.
5. Remove the pan from the heat and allow the mixture to cool slightly.

Make the Filling

6. Add the Veta, vegan skyr, nutritional yeast, oregano, thyme, herbs and black pepper to the leek mixture and stir well.
7. Taste and adjust seasoning if necessary. The filling usually needs little or no additional salt because the Veta is already well seasoned. The mixture should be creamy but not runny.

Fill and Shape the Rolls

8. Preheat the oven to 190 °C (top/bottom heat).
9. Lay out the yufka sheets and lightly brush or spray them with olive oil to prevent tearing.
10. Spread a thin line of filling along each sheet.

11. Fold about one third of the long side over the filling and roll up into a long log.

12. Coil each log into a spiral and place on a baking tray lined with baking paper.

Brush & Bake

13. Mix the vegan skyr, olive oil and plant-based milk until smooth. Brush the rolls generously on all sides.
14. Sprinkle with sesame seeds and bake for about 30 minutes until golden brown and crispy.

Serving Suggestion

• These pita rolls taste just as good fresh from the oven as they do cold.
• Serve with a quick herb dip made from: 8 tbsp vegan skyr or vegan quark alternative, 1 tsp lemon juice, 1 garlic clove, crushed and fresh herbs.

Note

• The pita rolls will keep in an airtight container in the refrigerator for 3–4 days.
• Before serving, they can be reheated briefly in the oven or air fryer to restore their crispiness.

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