Ginger Tempeh-stuffed Pitas

Ingredients

 * 2 x 8-oz pkg. tempeh, cubed and steamed
 * ⅛ tsp crushed red pepper, or to taste
 * 1 tbsp minced dried garlic
 * 2 tbsp grated fresh ginger
 * 1 medium-sized red onion, chopped
 * ½ 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
 * ½ cup dry sherry
 * 2 tbsp tamari soy sauce
 * 2 cups halved cherry tomatoes
 * 8 x 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” sauté for 2 minutes, and add carrots and eggplant.
 * 5) Cook, stirring often, for 3 minutes.
 * 6) Crumble tempeh into pan, and add mushrooms.
 * 7) Cook mixture for 5 minutes, stirring often to prevent sticking.
 * 8) Add sherry, tamari soy sauce and tomatoes, reduce heat to low and cook for 10 minutes, stirring occasionally.
 * 9) Divide into equal portions, and fill pita pockets.