bbq tempeh pita pockets

These BBQ tempeh pita pockets are apart of my new 'Cheap eats' series. This is the second episode in the series, which I make along side my 'Yellow pumpkin curry'.
These pita pockets are packed full of flavour and can be eaten as dinner or even as a packed lunch for work or school. If you haven't eaten tempeh before you need too!!! I was never a big fan of its nutty taste but paired with BBQ sauce and fried until crisp, transforms it into something amazing. Tempeh is made from fermented soybeans, therefore has many probiotic benefits. The probiotic in Tempeh is amazing for the lining of our intestines and helps promote healthy gut flora.
It has also been proven to decrease cholesterol, increase bone density, reduce menopausal symptoms, and help treat cancer and inflammatory diseases. It is also packed full of protein, which everyone seems to be so worried about when eating vegan!!! ( which btw... you DO NOT need to worry about, every single plant food has protein in it).  Whip these up and everyone will be thanking you! ( including your body).

This recipe serves 2-3 people.
Per serve $3

Recipe :

Ingredients 

Tempeh -

Block of tempeh
1 cup BBQ sauce (make sure its vegan)
1 tbsp Sriracha
2 tbsp soy sauce, salt reduced (or tamarin)

Chunky hummus - 

1 can of chickpeas ( drained and rinsed)
1 tbsp tahini
2 tsp garlic powder
Juice of half a lemon

Filling -

Pita bread (pockets) I suggest 2-3 pitas per person
2 cups shredded ice berg lettuce, or any of you choice
2 tomatoes, sliced
1 avocado
3 stems of spring onion, chopped
Handful of corriander

Garnishes -

Lemon wedges
sesame seeds


Cut tempeh lengthwise into 1cm thick slices. One packet of tempeh should cut around 14 slices.  In a bowl, mix BBQ sauce, sriracha and soy sauce. Place tempeh in marinade and toss until coated evenly.
Place tempeh in a non stick pan (no oil needed) and fry on each side for about 4mins or until crisp! If you have any marinade left in bowl, set aside to dress pitas later.

For the hummus, place all ingredients in a bowl and mash until all mixed together, still leaving chunky bits of the chickpea. Set aside.

Toast pita breads and slice open. Spread hummus on bottom and layer with lettuce, tomato and avocado. Place cooked tempeh on top (I suggest 2 slices per pita), spring onion and drizzle with left over marinade or just some BBQ sauce. Sprinkle over coriander, sesame seeds and place a lemon wedge on the side. Enjoy!!!!

Watch me make these and my Yellow pumpkin curry!