Ginger Tempeh Stuffed Pitas Recipe

Name: Ginger Tempeh Stuffed Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 8-oz. pkg. tempeh, cubed and steamed; ⅛ 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; ⅔ 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

Servings: persons

2 8-oz. pkg. tempeh, cubed and steamed
⅛ 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
⅔ 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

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.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 8-oz. pkg. tempeh, cubed and steamed, ⅛ tsp. crushed red pepper, or to taste, 1 Tbs. minced dried garlic, 2 Tbs. grated fresh ginger, and more.

Yes, Ginger Tempeh Stuffed Pitas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger Tempeh Stuffed Pitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions