Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tempeh | 100g | 160 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 8-oz. pkg. tempeh, cubed and steamed
- 1/8 tsp. crushed red pepper, or to taste
- 1 Tbs. minced dried garlic
- 2 Tbs. grated fresh ginger
- 1 medium-sized red onion, chopped
- 1/2 cup chopped red bell pepper
- 2/3 cup diced vegetarian “pepperoni”
- 1 cup diced carrots
- 3 medium-sized Japanese eggplants, thinly sliced
- 8 oz. portobello mushrooms, diced
- 1/2 cup dry sherry
- 2 Tbs. tamari soy sauce
- 2 cups halved cherry tomatoes
- 8 4-inch round whole wheat pita pockets, partially split
- =
Directions
1. Steam cubed tempeh for 15 minutes. Remove tempeh from heat, and set aside.
2. Spray a large regular or electric skillet with olive oil cooking spray, and heat crushed pepper and dried garlic over medium-high heat for 1 minute. Add ginger, onion, bell pepper and “pepperoni.” Sauté for 2 minutes, and add carrots and eggplant. Cook, stirring often, for 3 minutes.
3. Crumble tempeh into pan, and add mushrooms. Cook mixture for 5 minutes, stirring often to prevent sticking. Add sherry, tamari soy sauce and tomatoes, reduce heat to low and cook for 10 minutes, stirring occasionally. Divide into equal portions, and fill pita pockets.