Mediterranean-style tempeh pitas with spinach-artichoke spread

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mediterranean-style tempeh pitas with spinach-artichoke spread

Vegan, Carb-Conscious, Dairy-Free

2 Servings, 550 Calories/Serving

20 Minutes

Bursting with good-for-you Mediterranean flavors, these vegan sandwiches come together in 20 minutes and are sure to satisfy.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic flax tempeh
  • ¼ pound organic broccoli
  • ¼ cup pitted Kalamata olives
  • 3 ounces roasted red peppers
  • Sun Basket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • 2 Atoria’s Family Bakery whole wheat pita breads
  • Sun Basket spinach-artichoke spread (artichoke hearts - spinach - cashew butter - lemon juice - EVOO - kosher salt - granulated garlic - nutritional yeast - red chile flakes - onion powder)

Nutrition per serving

Calories: 550, Protein: 30g (60% DV), Fiber: 19g (76% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 6g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 1080mg (45% DV), Carbohydrates: 52g (17% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond, cashew), Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the tempeh

  • Pat the tempeh dry with a paper towel. Crumble or cut the tempeh into ½-inch pieces.
In a medium [large] frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate. Wipe the pan dry. While the tempeh cooks, prepare the vegetables.

2

Prep the vegetables

  • Cut the broccoli into 1-inch florets; trim any coarse stems.
  • Cut the olives in half crosswise, checking for any pits.
  • Scrape off any seeds from the roasted red peppers; cut the peppers into ¼-inch-wide strips.

3

Cook the tempeh and broccoli

In the same pan used to soften the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the tempeh and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add the broccoli and garlic-herb blend, season with salt and pepper, and cook, stirring occasionally, until the broccoli is crisp-tender and the tempeh starts to crisp, 2 to 3 minutes. Meanwhile, heat the pita breads.

4

Warm the pita breads; assemble the pitas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut in half.
Slather the spinach-artichoke spread inside the pitas. Fill with the tempeh-broccoli mixture, olives, and roasted red peppers.

Serve

Transfer the pitas to individual plates and serve.
Kids Can!
  • Pat the tempeh dry.
  • Crumble the tempeh.
  • Measure the water for the tempeh.
  • Slather the spinach-artichoke spread.
  • Fill the pita breads.