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

Mediterranean-style tempeh pitas with spinach-artichoke spread

Dairy-Free, Vegan, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 590 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)
Sunbasket 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
  • Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • 2 Atoria’s Family Bakery whole grain pita breads
  • Sunbasket spinach-artichoke spread (artichoke hearts - spinach - cashew butter - lemon juice - extra virgin olive oil - kosher salt - granulated garlic - nutritional yeast - red chile flakes - onion powder)

Nutrition per serving

Calories 590, Total Fat 27g (35% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1100mg (48% DV), Total Carb. 52g (19% DV), Fiber 16g (57% DV), Total Sugars 4g (Incl. 1g Added Sugars, 2% DV), Protein 35g
Contains: Tree Nuts (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, Sesame.


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

Wash produce before use


Start the tempeh

  • 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, transfer to a plate, and pat dry with a paper towel. Wipe the pan dry. While the tempeh is cooking, prepare the vegetables.


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.


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. 


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.


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