Tempeh Cauliflower Pita Pockets
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- 4 Whole Wheat Pita Pockets
- 2 medium Tomatoes
- 1 head Cauliflower, chopped
- 3 cups Spinach, chopped
- 2 cups Carrots, chopped
- 3 stalks Green Onions, chopped
- 2 Tbsp coconut oil
- 1 pack Tempeh, 170 grams, grated
1)Rinse the cauliflower and drain well; chop into half-inch pieces, then place into a medium-sized mixing bowl.
2)Scrub and rinse the carrots, trim off the greens, and also chop into half-inch pieces, then add to same mixing bowl, and set aside.
3)Pour the coconut oil in a medium-large heavy-bottomed soup pot, placed over medium-high heat. Once oil is hot, add the chopped vegetables, then stir often and sauté until slightly softened, (about 8-10 minutes).
4)Fold in the tomatoes, diced, grated tempeh, and spinach.
5)Allow this mixture to simmer for five minutes, (uncovered, to reduce the liquid portion), and stir often to ensure even cooking. 6)Turn heat off, and let pot sit on same burner to keep warm until ready to serve. Spoon this mixture into pita halves