Tempeh is a mild tasting soybean product, with a slight nutty crunch and texture. Here it works perfectly grilled and snuggled inside a warmed pita.
Marinated Grilled Tempeh in Pita with Sprouts, Tomatoes and Vegan Chili Spread
1 package tempeh (try Lightlife Organic 3 grain)
1/4 cup soy sauce
1 tbs brown sugar
1/4 teaspoon ginger paste
1 small clove garlic, minced
fresh ground pepper to taste
teeny splash of olive oil (you can omit for lower fat version)
for Vegan Chili Spread:
Vegenaise (or regular organic mayonnaise)
Chili Sauce ( try Huy Fong Chili Garlic Sauce)
For marinated tempeh, zest and juice one lime and mix well with other ingredients. Slice Tempeh into thick strips and place in a shallow dish. Pour marinade over and let sit in refrigerator for 1-3 hours, turning occasionally. Heat grill (I used my indoor George Foreman grill) and cook until sear marks appear and tempeh is heated through. Keep warm.
For Vegan Chili Spread mix 2 tbs Vegenaise with 1/8 teaspoon Chili Sauce (or more if you like a lot of heat).
Warm pita bread (in the picture above I did not cut mine or open the pockets--I served it gyro style) and spread with a little bit of Vegan Chili Spread (you will have some spread left over to put on other sandwiches or smear on crackers or dip veggies in later). Top with cooked tempeh, sliced tomatoes, and sprouts (or you can add any of your favorite veggies). Makes about 3 pita-wiches.
I served mine with a fresh fruit salad and some homemade iced peppermint tea.