Ginger Tempeh-stuffed Pitas

Ingredients

• x 8-oz pkg. tempeh

  cubed and steamed
  2 unit
• crushed red pepper

  or to taste
  ⅛ tsp
• minced dried garlic
  1 tbsp
• grated fresh ginger
  2 tbsp
• medium-sized red onion

  chopped
  1 unit
• chopped red bell pepper
  ½ cup
• diced vegetarian “pepperoni”
  ⅔ cup
• diced carrots
  1 cup
• medium-sized Japanese eggplants

  thinly sliced
  3 unit
• portobello mushrooms

  diced
  8 oz
• dry sherry
  ½ cup
• tamari soy sauce
  2 tbsp
• halved cherry tomatoes
  2 cups
• x 4-inch round whole wheat pita pockets

  partially split
  8 unit