40m$16.24Tempeh Cabbage Pita Pockets
Roasted tempeh, green cabbage, and carrots tucked into warmed whole wheat pita with tahini and lemon.
- Energy
- 623 calories per serving
- Protein
- 37.8 g per serving
- Carbs
- 57.8 g per serving
- Fat
- 28 g per serving
- Sodium
- 724 mg per serving
Shopping options
maple syrup
1 Tablespoon
Maple Grove Farms® 100% Pure Maple Syrup
4%
olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
tahini
0.33 Cup
Simple Truth Organic® Tahini
17%
smoked paprika
1 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
4%
garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
tempeh
2 Package
Lightlife Original Organic Plant-Based Tempeh
100%
kosher salt
0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
reduced-sodium soy sauce
1 Tablespoon
Kikkoman® Less Sodium Soy Sauce
5%
whole wheat pita bread
4 Count
Toufayan® Whole Wheat Pita Loaves 6 Count
67%
green cabbage
12 Ounce
Green Savoy Cabbage
38%
carrots
2 Count
Carrots
90%
lemons
2 Count
Fresh Organic Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- tempeh-2 package
- green cabbage-12 oz
- carrots-2 medium
- whole wheat pita bread-4 round
- tahini-0.33 cups
- lemons-2 medium
- olive oil-2 tbsp
- reduced-sodium soy sauce-1 tbsp
- maple syrup-1 tbsp
- garlic powder-1 tsp
- smoked paprika-1 tsp
- kosher salt-0.5 tsp
Preheat the oven to 425°F. Cut the tempeh into 1/2-inch cubes, thinly slice the cabbage, cut the carrots into matchsticks, halve the lemons, and cut each pita in half to make pockets.
Keep fingertips curled back and the knife blade angled away from your hand while cutting.
Line the rimmed sheet pan with parchment paper. Add the tempeh, cabbage, and carrots directly to the pan, then drizzle with olive oil, soy sauce, maple syrup, and juice from 1 lemon; sprinkle with garlic powder, smoked paprika, and salt, then toss directly on the sheet pan until evenly coated.
Keep parchment paper edges inside the sheet pan so they do not touch the oven walls.
Spread everything into one even layer and roast for 18 minutes, stirring once halfway, until the cabbage edges are browned and the tempeh is lightly crisp.
Use oven mitts when handling the hot sheet pan.
Push the roasted filling to one side of the sheet pan, place the pita halves on the empty side, and warm for 3 to 4 minutes until soft and pliable.
Use oven mitts when moving or adjusting the hot sheet pan.
Fill each pita half with the roasted tempeh and vegetables, drizzle with tahini, squeeze the remaining lemon over the top, and serve warm from the sheet pan.
Let the filling cool briefly before eating to avoid burns from hot steam inside the pita.
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