Vegan Pita Rolls with Vegan Mince, Veta & Onions

Crispy yufka pastry on the outside, a savoury filling of vegan mince, Veta (a vegan feta-style cheese made from tofu) and slowly sautéed onions on the inside – these pita rolls are pure comfort food straight from the oven.

The combination of hearty vegan mince, creamy Veta and Middle Eastern-inspired spices creates a juicy filling that pairs perfectly with the crispy pastry. Whether served for lunch, dinner or packed for later, these rolls are easy to make and taste just as good warm as they do cold.

If you enjoy filled pastries, börek or savoury baked dishes, this version is definitely worth trying.

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
• about 200 g fresh vegan mince or homemade tofu mince –> recipe here
• 50 g vegan cream cheese
• 1 large onion
• 2 garlic cloves
• 2–3 tbsp olive oil for frying
• 1 tbsp tomato paste
• 1 tsp sweet paprika
• 1 tsp garlic powder
• ½ tsp ground cumin
• ½ tsp oregano
• ½ tsp isot biber
• 1 tsp sumac
• ½ tsp black pepper
• Optional: 1 tbsp fresh parsley, finely chopped

For Handling the Pastry

• about 1 tbsp olive oil for brushing the yufka sheets

For Brushing

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

For Topping

• nigella seeds

Instructions

Prepare the Filling

1. Finely chop the onion and mince the garlic.
2. Heat the olive oil in a frying pan over medium heat and cook the onion until soft and lightly golden.
3. Add the vegan mince and garlic and continue cooking for about 4 minutes.
4. Push the mince and onion mixture to one side of the pan, add the tomato paste to the empty space and cook briefly to deepen its flavour.
5. Add all spices and stir well to combine. If using the homemade tofu mince, you may wish to reduce the seasoning slightly, as the mince is already seasoned. Remove the pan from the heat and allow the mixture to cool slightly.

Mix the Filling

6. Stir in the vegan cream cheese, then gently fold in the Veta.
7. Taste and adjust seasoning if necessary. The filling usually requires little or no additional salt because the Veta already provides plenty of flavour. 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 into a long log.

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

Brush and Bake

13. Mix the vegan skyr, olive oil and plant-based milk until smooth. Brush the rolls on all sides.
14. Sprinkle with nigella 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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