Tempeh Pita Pockets
Ty this Waldorf-style tempeh salad sandwich - it’s a winner!
Tempeh Pita Pockets
It's TempehTuesday!! What's for lunch?? Kate Musser created this Waldorf-style tempeh salad sandwich on pita that she said they couldn't get enough of!
Ingredients
- 8 oz Tootie’s Tempeh
- ¼ cup vegetable stock
- 1 tbsp vegan worcestershire
- 2 stalk celery chopped
- 1 green onion, sliced
- ½ cup walnuts
- 1 cup red grapes, halved
- ½ cup cherry tomatoes, halved
Sauce
- ½ cup vegan mayonnaise
- 1 teaspoon dijon mustard
- ½ tsp curry powder
- Juice of half a lemon
- Salt & pepper
- Crushed red pepper flakes
- 1 tsp fresh parsley
- 4-6 pita pockets
Instructions
- Marinate tempeh in the vegetable stock and worcestershire.
- Prepare the celery, onion, grapes, and tomatoes as instructed. Place in a medium bowl. In a small mixing bowl, make the sauce. Season with salt, pepper, and red pepper flakes to taste.
- Heat a skillet over medium heat. Remove the tempeh from the marinade and sauté for 5-6 minutes on each side or until nicely browned.
- Remove the skillet from the heat. Dice the tempeh into 1 inch cubes (or crumble into chunks with hands) and place in the bowl with the other ingredients. Toss to combine.
- Add the mayonnaise sauce and stir until well combined. Taste and adjust seasoning to your liking.
- Now it’s time to eat! Cut the pita in half and place one half of the pita inside the other half. Spoon a generous helping of the salad into the pita. Garnish with parsley.