Tempeh Pita Pockets with Tzatziki

tempeh pita pockets

One of my favorite aspects of living in a 21-person vegan cooperative household involves the high-quality leftovers that my housemates will bring home after they’ve helped to host a catered campus event. In the past, I’ve arrived home to discover samosas and dipping sauces from the nearby Indian restaurant, fried plantains and beans and rice from the Caribbean restaurant down the street, polenta rounds and marinated baked tofu from the Latin American fusion restaurant across the road—all sitting in our refrigerator, free for gastronomic merriment.

Most recently, one of my housemates gifted us with a tray of hummus and whole-wheat pita bread from the nearby Middle Eastern restaurant. Seeking to stuff that pita with more than the standard hummus, I looked through the extensive, mouthwatering Sandwich section of the ever-inspiring Millennium Cookbook, only to come across the ideal recipe with which to experiment: Seitan Gyros.

Millennium’s recipe features homemade herbed seitan medallions stuffed into homemade flatbread and topped with a tofu, mint, and cilantro raita, a tomato relish, and a handful of shredded lettuce. Due to my packed student schedule, the premade pita bread at my fingertips, and the absence of seitan-making ingredients in the house, the recipe required a bit of tweaking to suit my needs. Subbing tempeh baked in a brightly flavored marinade for the seitan, a cucumber variation of the raita (aka, tzatziki) that uses soy yogurt, simply sliced tomatoes for the relish, and the generously donated whole-wheat restaurant pita, I created a less time-intensive spin on Millennium’s original recipe.

Be warned: you will need multiple napkins to fully enjoy this sandwich. But honestly, what sandwich worth eating doesn’t result in a little mess?

Tempeh Pita Pockets with Tzatziki—Oil Free, Nut Free, Low Sodium, Low Fat

Makes 2 pockets, serving 1-2 people.

Tempeh Ingredients:

6 six-inch strips of tempeh (about 4 oz)
2 cloves garlic, minced
2 tsp dried thyme
1 tbsp apple cider vinegar
2 tbsp balsamic vinegar
1 tsp agave or maple syrup
1/4 cup veggie broth or water

Tzatziki Ingredients:

1/4 cup soy yogurt
2 tsp apple cider vinegar
1 small clove garlic, minced
3/4 cup grated cucumber (about 1 small cucumber)
Freshly ground black pepper to taste

Pocket Ingredients:

1 whole wheat pita, cut in half and toasted (use good-quality storebought or one of these recipes)
1/2 of a large tomato, sliced
Handful of mixed greens
1/4 of a small red onion, thinly sliced

Preheat the oven to 400°F.

Prepare the tempeh: Place a steamer basket in a pot of water and set to boil. Place the tempeh strips in the basket, cover, and steam for 10 minutes. Meanwhile, in a small baking dish, whisk together the garlic through veggie broth or water. Once the tempeh has finished steaming, place the strips in the marinade, and place the baking dish in the oven. Bake for 20 minutes.

Prepare the tzatziki: While the tempeh bakes, in a medium-sized bowl, combine all of the tzatziki ingredients. Set aside.

Assemble the pockets: Open one of the pita halves and spoon some tzatziki into it. Layer the mixed greens on one side, three strips of tempeh on the other side, and one or two tomato slices in the middle. Spoon some additional tzatziki over the top, and finish off with a couple small slices of red onion.

Recipe submitted to Healthy Vegan Fridays.

Until next time, Ali.

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6 thoughts on “Tempeh Pita Pockets with Tzatziki

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