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 ==
# Steam cubed tempeh for 15 minutes.
# Remove tempeh from heat, and set aside.
# 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.
# Add ginger, onion, bell pepper and “pepperoni” sauté for 2 minutes, and add carrots and eggplant.
# Cook, stirring often, for 3 minutes.
# Crumble tempeh into pan, and add mushrooms.
# Cook mixture for 5 minutes, stirring often to prevent sticking.
# Add sherry, tamari soy sauce and tomatoes, reduce heat to low and cook for 10 minutes, stirring occasionally.
# Divide into equal portions, and fill pita pockets.
Category:Vegetarian Recipes
Category:Tempeh Recipes
Category:Meat substitute Recipes
Category:Garlic Recipes
Category:Ginger Recipes
Category:Carrot Recipes
Category:Red bell pepper Recipes
Category:Cherry tomato Recipes
Category:Japanese eggplant Recipes
Category:Portobello mushroom Recipes
Category:Red onion Recipes
Category:Sherry Recipes
Category:Pita Recipes