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Recipe Shared By: Nicole Berrie, founder of Bonberi (@bonberi)

I love this recipe because it’s so simple, but incorporates a few extra twists that make it special. The raw veggies add alkaline and enzymes to help elimination, quick pickling the onions adds a little extra acidity in the form of apple cider vinegar (which aids digestion) and the freshly grated garlic “aoli” adds the perfect bite and anti-inflammatory kick.

Ingredients (All Organic)

  • 2 cup of broccoli florets
  • 1 tablespoon of coconut oil
  • 2 small Oersian cucumbers, thinly sliced
  • 4 tablespoons Tamari sauce
  • 2 whole wheat or sprouted grain pita pockets
  • 1/2 cup vegan mayo from Veganaise or Sir Kensingtons
  • 1 large clove garlic, grated on a micro-zester or minced
  • Juice of 1/4 lemon
  • 1/2 red onion, shaved on a mandolin or very thinly sliced
  • 1/2 cup of apple cider vinegar
  • 1 head of romaine lettuce, thinly sliced
  • Optional: Chopped fresh dill to garnish


  1. Preheat oven or toaster oven to 400 degrees.
  2. In a small bowl, pour apple cider vinegar and add shaved onions so fully immersed in vinegar.
  3. Let sit for 15-20 minutes to pickle.
  4. In another small bowl, combine vegan mayo, lemon juice and grated garlic. Set aside.
  5. Place broccoli florets in a large bowl. Spoon over coconut oil and tamarin sauce. Massage well with hands so the broccoli is fully coated.
  6. Place on a baking sheet and roast for 20-25 minutes until broccoli is tender and the edges are charred. Set aside to cool.
  7. Slice open pita pockets halfway so they form cups.
  8. Place in toaster oven or open stovetop flame for 3 minutes until warmed and soft but not toasted.
  9. Strain pickled onions.
  10. Using tongs, fill each pocket with pickled onions, sliced cucumbers, 2 tablespoons of the vegan aoli, a small handful of shaved romaine and the roasted broccoli.
  11. Top with freshly chopped dill.
  12. Serve and eat!

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