35 min


2 people


Tahini Garlic Aioli
● 1/2 cup tahini
● 3 cloves garlic, minced
● 2 tablespoons lemon juice
● 2 tablespoons water
● 1 tablespoon olive oil
● 1 tablespoon dijon mustard
● 1/2 teaspoon salt
● 1/4 teaspoon black pepper
Cabbage & Parsley Slaw
● 4 cups shredded cabbage (green or purple)
● 1 cup fresh parsley leaves, chopped
● 1/4 cup red onion, thinly sliced
● 2 tablespoons lemon juice
● 2 tablespoons olive oil
● 1 tablespoon apple cider vinegar
● 1 teaspoon Dijon mustard
● Salt and pepper to taste
Loaded Pita
● 12 inch pita
● Sundried tomatoes, sliced thinly
● Red onions, sliced thinly
● Plant Provisions Tuscan slices


1. Make your tahini garlic aioli: To make the vegan tahini garlic aioli, combine the tahini, minced garlic, lemon juice, water, olive oil, dijon mustard, salt, and black pepper in a small bowl. Whisk the ingredients together until they are smooth and well combined. If the mixture appears too thick, add a little more water, one tablespoon at a time, until it reaches the desired consistency. Taste the aioli and adjust the seasoning. Transfer into a jar or airtight container and refrigerate it for 30 minutes, allowing the flavors to meld together.

2. Make your cabbage and parsley slaw. Combine the shredded cabbage, chopped parsley, and sliced red onion in a large bowl. In a separate small bowl, whisk together the lemon juice, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing. Once the dressing is ready, pour it over the cabbage mixture and toss well, ensuring all the ingredients are coated evenly. Taste and adjust the seasoning to your liking by adding more lemon juice, salt, or pepper as desired. Set aside.

3. Assemble your loaded pita. Lay the giant pita out flat, then layer on the sundried tomatoes, red onion slices, cabbage and parsley slaw, and Plant Provisions Tuscan slices. Drizzle with tahini garlic aioli, then serve.