Tempeh Cabbage Pita Pockets

Ingredients

• 2 Package tempeh - 16 ounces (two 8-ounce packages), Total 16 ounces from two 8-ounce packages; cut into 1/2-inch cubes.
• 12 Ounce green cabbage - 12 ounces (about 1/2 small head), About 1/2 small head; thinly sliced.
• 2 Count carrots - 2 medium (about 6 ounces), About 6 ounces total; cut into matchsticks.
• 4 Count whole wheat pita bread - 4 rounds (8-inch), 8-inch rounds, cut in half to make pockets.
• 0.33 Cup tahini - 1/3 cup
• 2 Count lemons - 2 medium, Halved; juice from 1 lemon is used on the sheet pan and the remaining lemon is squeezed over the filled pitas.
• 2 Tablespoon olive oil - 2 tablespoons
• 1 Tablespoon reduced-sodium soy sauce - 1 tablespoon
• 1 Tablespoon maple syrup - 1 tablespoon
• 1 Teaspoon garlic powder - 1 teaspoon
• 1 Teaspoon smoked paprika - 1 teaspoon
• 0.5 Teaspoon kosher salt - 1/2 teaspoon

Instructions

1. Preheat and prep

   1. 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.

2. Season on the sheet pan

   2. 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.

3. Roast the filling

   3. 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*.

4. Warm the pita

   4. 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*.

5. Fill and serve

   5. 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*.