Seasoned tempeh and veggies served in warm pita pocket bread.
Author: United Soybean Board
Suggestions: Soy and barley tempeh is a nice tempeh to try.
Serves: 4 person(s)
Preparation Time: 10 mins
3 Tbsp low-sodium tomato paste (for sauce)
1 Tbsp brown sugar, unpacked (for sauce)
2/3 cup water (for sauce)
1 Tbsp soy oil
2 cup chopped onions
1 clove garlic, minced
1 green or red bell pepper, chopped
8 oz cubed (1/2-inch cubes) soy tempeh
1 Tbsp ground coriander
1 1/2 tsp ground fennel
1 tsp Tabasco sauce (optional)
1 pinch salt
4 whole wheat pita pocket bread (5-inch)
2 cup chopped romaine lettuce
TEMPEH: Heat 1 tablespoon of the soy oil in a heavy non-stick skillet and sauté the chopped onions for 3 minutes, until they begin to soften.
Add the minced garlic and chopped bell pepper and continue to cook for 5 minutes. Add the tempeh cubes and sauté for 5 minutes. Add the coriander and fennel to the tempeh and vegetables and stir for 1 minute.
Pour the sauce in and simmer for about 5 minutes, until sauce has thickened. Add Tabasco sauce and salt.
Serve in warmed pita pockets stuffed with chopped lettuce.
Serving suggestion is not included in the nutritional analysis.
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