Tempeh Cabbage Pita Pockets
Roasted tempeh, green cabbage, and carrots tucked into warmed whole wheat pita with tahini and lemon.
- lunch
- one-pan
- pita
- plant-based
- sheet-pan
- tempeh
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
lemons · 2 Count
Fresh Organic Lemon - Each
100%
Details
tempeh · 2 Package
Lightlife Original Organic Plant-Based Tempeh
Sale
100%
Details
carrots · 2 Count
Carrots
90%
Details
green cabbage · 12 Ounce
Green Cabbage
75%
Details
whole wheat pita bread · 4 Count
Toufayan® Whole Wheat Pita Loaves 6 Count
Sale
67%
Details
tahini · 0.33 Cup
Simple Truth Organic® Tahini
17%
Details
olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
reduced-sodium soy sauce · 1 Tablespoon
Kikkoman® Less Sodium Soy Sauce
5%
Details
smoked paprika · 1 Teaspoon
McCormick Smoked Paprika
5%
Details
maple syrup · 1 Tablespoon
Maple Grove Farms® 100% Pure Maple Syrup
Sale
4%
Details
garlic powder · 1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Details
kosher salt · 0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- tempeh-2 packages
- green cabbage-12 oz
- carrots-2 medium
- whole wheat pita bread-4 round
- tahini-1/3 cup
- lemons-2 medium
- olive oil-2 tablespoons
- reduced-sodium soy sauce-1 tablespoon
- maple syrup-1 tablespoon
- garlic powder-1 teaspoon
- smoked paprika-1 teaspoon
- kosher salt-1/2 teaspoon
Preheat to 425°F. Set out an 18-by-13-inch rimmed pan and covered heatproof 4-quart bowl. Cut tempeh into ½-inch cubes, slice cabbage, cut carrots into matchsticks, halve lemons and pita. Follow any tempeh-package preliminary cooking requirements.
Keep fingertips curled back and the knife blade angled away from your hand while cutting.
Line pan with heat-rated parchment. Toss tempeh and vegetables with oil, soy sauce, maple syrup, garlic powder, paprika, salt and juice from half the lemons. Reserve the rest for serving and spread in an even layer.
Keep parchment paper edges inside the sheet pan so they do not touch the oven walls.
Roast for 18–22 minutes, stirring halfway, until vegetables are tender and tempeh hot and lightly browned. Follow package cooking requirements and extend as needed.
Use oven mitts when handling the hot sheet pan.
Transfer filling to covered bowl. Warm pita halves in single-layer batches on the emptied pan for 2–3 minutes, until pliable, or as package directions require. Keep warmed pita covered with a clean towel.
Use oven mitts when moving or adjusting the hot sheet pan.
Stir tahini until smooth, spread inside pita and add filling. Serve extra filling alongside, finish with reserved lemon and cool hot filling briefly before eating.
Let the filling cool briefly before eating to avoid burns from hot steam inside the pita.
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