jerk tempeh pitas

Name: Jerk Tempeh Pitas
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 4 - whole wheat pita pockets, warmed and split-regular sized / 4-5" diameter; 1 tablespoon(s) olive oil; 1 small yellow onion, diced; 2 - garlic cloves, minced; 6 ounce(s) button or cremini mushrooms, chopped; 1 - green bell pepper, finely diced; 1 ounce(s) package tempeh; 1-2 tablespoon(s) jerk seasoning (ashlee uses penzeys); 1 small can pineapple tidbits in juice, 4-6 ounce; - black pepper; - sliced roma tomatoes; 1/4 cup(s) greek yogurt; 2 tablespoon(s) prepared pesto

(1 RATING)

16 Pinches 1 Photo

Susan Cutler

Anchorage, AK

Updated on Jun 10, 2013

See my recipe for 'Pita Pocket Bread' under separate cover, posting in Comments below! This Veg recipe is perfect for my Pita Bread recipe! Ashlee who recently visited 'The Mellow Mushroom' made this comment, "The tempeh is seasoned with their jerk seasoning, then sauteed with onions, green pepper, mushrooms and pineapple. It's stuffed into a sub or pita, topped with spinach and tomatoes, and drizzled with pesto mayo. To recreate it at home, I just left off the spinach and turned the pesto mayo into a pesto-greek yogurt sauce. It was just as tasty, and less calories and fat, I'm sure!"

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I posted this same picture on my Pita Bread Recipe page - that way you can see how this recipe comes together in a Pita Pocket! Picture from The Mellow Mushroom along with their recipe and posted by Ashlee on http://www.veggiebyseason.com/

prep time

cook time 10 Min

method Stove Top

yield 4 pita's split

Ingredients

4 - whole wheat pita pockets, warmed and split-regular sized / 4-5" diameter
1 tablespoon olive oil
1 small yellow onion, diced
2 - garlic cloves, minced
6 ounces button or cremini mushrooms, chopped
1 - green bell pepper, finely diced
1 ounce package tempeh
1-2 tablespoon jerk seasoning (ashlee uses penzeys)
1 small can pineapple tidbits in juice, 4-6 ounce
- black pepper
- sliced roma tomatoes
1/4 cup greek yogurt
2 tablespoons prepared pesto

How To Make jerk tempeh pitas

Step 1

1. In a large skillet, heat olive oil over medium heat. 2. Add onion, garlic, mushrooms and bell pepper. 3. Saute' for 10 minutes, or until water has cooked out and vegetables begin to caramelize. 4. Crumble in tempeh, add jerk seasoning, stir well.

Step 2

5. Loosely drain excess juice from pineapples into a dish, reserve. 6. Add pineapple to skillet, stir well, taste and season with pepper or more jerk seasoning (if your jerk seasoning is salt free, you may need to add salt) 7. If mixture is dry, add a bit of reserved juice.
Step 3

8. Spoon mixture into pita pockets, top with tomato slices. 9. In a small dish, mix yogurt and pesto, drizzle over pitas and serve immediately.
Step 4

NOTE: TEMPEH is the only major soy product we get from Indonesia and not China or Asia. They dehusk soybeans and partially cook them; then put it in a liquid to soak or ferment it. It is marketed with added ingredients for flavor some with a combination of Millet, Barley and Tempeh together and is loaded with Protein 20 grams, fiber along with Manganese which is so healthy for you. It is soft and has pliability which allows it to be sliced etc. just like a fine piece of meat. It has a Nutty Flavor and you can: slice, dice, grate, stir fry, barbecue, and also marinate just like meat. Vegetarians use this and so do Vegans. Try it for something different, something new and healthy for your diet instead of meat!! It is not TOFU!!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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