Tempeh and Veggie Pita

Tempeh and Veggie Pita


This Pita is easy to make and full of delicious, simple ingredients. Enjoy!

  • Author: californialavash


  • 2 pieces Atoria’s Family Bakery Pita
  • ½ pound tempeh, cut in 1/2-inch pieces
  • ¼ pound broccoli, cut in 1-inch florets
  • ¼ cup pitted Kalamata olives, cut in half
  • 3 oz. roasted red peppers, cut in strips
  • 1/4 tsp. granulated garlic
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 4 tbsp. spinach artichoke dip


  1. In a medium frying pan, combine the tempeh and 1 cup water and bring to a boil. Cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate.
  2. Warm 2 tbsp. oil over medium-high heat. Add the tempeh and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add the broccoli, garlic, thyme, and oregano. Season with salt and pepper, and cook, stirring occasionally until the broccoli is crisp-tender and the tempeh is starting to crisp, 2 to 3 minutes. Remove from heat.
  3. Spread spinach artichoke dip inside each Pita, then fill with tempeh, red peppers, and olives.
Tempeh and Veggie Pita

In this recipe:

Pita Traditional

Pita Traditional