jerk tempeh pitas

★★★★★ 1 Review
suak avatar
By Susan Cutler
from Anchorage, AK

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!"

serves 4 pita's split
cook time 10 Min
method Stove Top

Ingredients For jerk tempeh pitas

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

How To Make jerk tempeh pitas

  • 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.
  • 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.
  • 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.
  • 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!!