Ginger Tempeh Stuffed Pitas

• 2 8-oz. pkg. tempeh, cubed and steamed
• 18 tsp. crushed red pepper, or to taste
• 1 Tbs. minced dried garlic
• 2 Tbs. grated fresh ginger
• 1 medium-sized red onion, chopped
• 1/2 cup chopped red bell pepper
• 23 cup diced vegetarian pepperoni
• 1 cup diced carrots
• 3 medium-sized Japanese eggplants, thinly sliced
• 8 oz. portobello mushrooms, diced
• 1/2 cup dry sherry
• 2 Tbs. tamari soy sauce
• 2 cups halved cherry tomatoes
• 8 4-inch round whole wheat pita pockets, partially split

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.
5. Saute for 2 minutes, and add carrots and eggplant.
6. Cook, stirring often, for 3 minutes.
7. Crumble tempeh into pan, and add mushrooms.
8. Cook mixture for 5 minutes, stirring often to prevent sticking.
9. Add sherry, tamari soy sauce and tomatoes, reduce heat to low and cook for 10 minutes, stirring occasionally.
10. Divide into equal portions, and fill pita pockets.

red pepper, garlic, ginger, red onion, red bell pepper, vegetarian pepperoni, carrots, eggplants, portobello mushrooms, sherry, soy sauce, tomatoes, whole wheat pita pockets

Taken from www.vegetariantimes.com/recipe/ginger-tempeh-stuffed-pitas/ (may not work)