Ginger Tempeh Stuffed Pitas

Name: Ginger Tempeh Stuffed Pitas
Ingredients: 2 8-oz. pkg. tempeh, cubed and steamed; 18 tsp. crushed red pepper, or to taste; 1 Tbs. minced dried garlic; 2 Tbs. grated fresh ginger; 1 medium-sized red onion, chopped; 1/2 cup chopped red bell pepper; 23 cup diced vegetarian pepperoni; 1 cup diced carrots; 3 medium-sized Japanese eggplants, thinly sliced; 8 oz. portobello mushrooms, diced; 1/2 cup dry sherry; 2 Tbs. tamari soy sauce; 2 cups halved cherry tomatoes; 8 4-inch round whole wheat pita pockets, partially split

14 ingredients

10 steps

Ingredients

2 8-oz. pkg. tempeh, cubed and steamed
18 tsp. crushed red pepper, or to taste
1 Tbs. minced dried garlic
2 Tbs. grated fresh ginger
1 medium-sized red onion, chopped
1/2 cup chopped red bell pepper
23 cup diced vegetarian pepperoni
1 cup diced carrots
3 medium-sized Japanese eggplants, thinly sliced
8 oz. portobello mushrooms, diced
1/2 cup dry sherry
2 Tbs. tamari soy sauce
2 cups halved cherry tomatoes
8 4-inch round whole wheat pita pockets, partially split

Directions

1

Steam cubed tempeh for 15 minutes.
2

Remove tempeh from heat, and set aside.
3

Spray a large regular or electric skillet with olive oil cooking spray, and heat crushed pepper and dried garlic over medium-high heat for 1 minute.
4

Add ginger, onion, bell pepper and pepperoni.
5

Saute for 2 minutes, and add carrots and eggplant.
6

Cook, stirring often, for 3 minutes.
7

Crumble tempeh into pan, and add mushrooms.
8

Cook mixture for 5 minutes, stirring often to prevent sticking.
9

Add sherry, tamari soy sauce and tomatoes, reduce heat to low and cook for 10 minutes, stirring occasionally.
10

Divide into equal portions, and fill pita pockets.