Description
This is a great summertime vegetarian sandwich from veggielife magazine. I add extra fresh lime juice and chili pepper sauce in place of the red pepper flakes. Check the asian foods section of your supermarket for thai peanut sauce. Cooking time does not include marinating time! Start marinating the tempeh the day before you plan to serve this.
Ingredients
- Fresh Lime Juice
- Peanut Oil
- Soy Sauce
- Garlic Cloves
- Red Pepper Flakes
- Tempeh
- Cilantro Leaf
- Peanut Sauce
- Asparagus
- Oil
- Pita Breads
- Vegetable Oil
Instructions
- In a storage container large enough to hold the tempeh, combine marinade ingredients
- Whisk well and add tempeh slices, tossing gently to coat
- Close container tightly and refrigerate several hours or overnight
- In a large bowl, combine cilantro and peanut sauce, and set aside
- Transfer tempeh to a plate, then place asparagus in marinade
- Toss to coat
- Preheat grill on medium heat
- When grill is hot, grill tempeh and asparagus until softened and well marked, about 5 minutes on each side
- When fillings are done, use tongs to transfer to bowl with cilantro mixture
- Toss gently to mix
- Cut 8 squares of foil to fit pita pockets and brush lightly or spray with oil
- Place pockets on oiled side of foil sheets
- Divide fillings evenly between pockets and wrap tightly with foil
- Grill pockets for 2 minutes, then flip and grill for 2 minutes more
- Serve hot pockets in foil, unwrapping just one end to minimize dripping of fillings