Smoky Maple Broccoli Tempeh Pita
Smoky Maple Broccoli Tempeh Pita makes two pita halves 5-6 blocks of long-thin cut, Crispy Tempeh Cubes (see link for recipe and how-to video) 1 1/2 cups smoky broccoli (see below) 1 tomato, sliced 1-2 Tbsp Vegenaise 1 pita pocket, sliced in half and warmed or grilled Broccoli: 2 cups broccoli florets 1 Tbsp safflower oil 1 Tbsp water 2 tsp tamari or soy sauce (since this is salty - no additional salt is needed) 1 tsp liquid smoke 1/2 tsp garlic powder 1 Tbsp nutritional yeast (optional - see flavor tip above) fresh black pepper - to taste To Make: Saute over medium heat until tender. Steam it: You can also steam the broccoli and toss in the added spices and liquids if you’d prefer. By steaming the broccoli, you can omit the added oil. *for a spicy kick - add some cayenne to the tempeh or broccoli To Make Pita: Warm or grill your pita. Slice in half. Add the Vegenaise. Add the tempeh, broccoli and tomato. Allow the warm ingredients to soften the inside of the pita a bit. This can be helped by wrapping the pita in foil and placing in warm oven for a few minutes.