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.