Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Teriyaki Tempeh Pitas




Source of Recipe


Better Homes & Gardens


List of Ingredients




� 1 8-ounce package tempeh, cut into thin slices
� 1 teaspoon five-spice powder
� 2 teaspoons roasted peanut oil
� 2 tablespoons reduced-sodium soy sauce
� 1-1/2 cups packaged shredded cabbage with carrot (coleslaw mix)
� 1 tablespoon bottled hoisin sauce
� 1 large pita bread round, halved crosswise


Recipe



1. Sprinkle tempeh slices with five-spice powder. In a large skillet heat oil over medium heat. Cook tempeh slices in hot oil about 5 minutes or until lightly browned, turning once. Remove from heat. Sprinkle tempeh with soy sauce; set aside.
2. In a medium bowl stir together cabbage with carrot and hoisin sauce. Fill the pita halves with tempeh slices and cabbage mixture. Makes 2 servings