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By anotherveganfoodblog
Roasted Red Pepper Vegan Chicken and Tempeh Bacon Pita Sandwiches
8 steps
Prep:15minCook:20min
Roasted red pepper vegan chicken and tempeh bacon pita sandwiches are loaded with plant-based protein and make a great grab-and-go option for workday lunches.
Updated at: Thu, 17 Aug 2023 04:04:22 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories372.7 kcal (19%)
Total Fat16.3 g (23%)
Carbs35.5 g (14%)
Sugars10.8 g (12%)
Protein24 g (48%)
Sodium2339.6 mg (117%)
Fiber11.5 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3whole wheat pita bread
cut in half
2 cupsvegan chicken
in bite-size pieces
1 jarroasted red pepper spread
divided
30 stripstempeh bacon
8 ozbaby bella mushrooms
halved
1 Tbspolive oil
3cloves garlic
pressed
1 Tbspfresh rosemary leaves
chopped
½ cupsundried tomatoes
sliced into strips
½ cupvegan mozzarella
3 handfulsarugula
salt
to taste
pepper
to taste
Instructions
Step 1
Preheat oven to 400 °F
Step 2
Toss mushrooms with olive oil, garlic, rosemary leaves, and salt and pepper to taste
Step 3
Roast for 20 minutes flipping halfway through cooking time
Step 4
Toss the vegan chicken with red pepper spread in a medium bowl
Step 5
Line pita halves with pieces of tempeh bacon
Step 6
Divide vegan chicken amongst pita
Step 7
Continue topping with roasted mushrooms, sun-dried tomatoes, vegan mozzarella, and arugula
Step 8
Top with additional red pepper sauce if desired and serve
View on anotherveganfoodblog.com
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