1 Tbsp. Extra Virgin Olive Oil 1 Medium Onion, chopped 1 Green Pepper, chopped 8 oz. Tempeh, chopped 8 oz. Canned Tomato sauce 1 Tbsp. Chili Powder 1 Tbsp. Dry Mustard 1 Tsp. Cumin dash of Salt 2 large Whole Wheat Pitas, cut in half .75 Cup Shredded low-fat Cheddar Cheese
Heat Extra Virgin Olive Oil in a large frying pan over medium heat. Sauté onion and green pepper for 2-3 minutes. Add Tempeh, reduce heat and cook for approx. 15 minutes, stirring often. When Tempeh is browned, add tomato sauce, chili powder, dry mustard, cumin & salt (to taste), mixing well to combine. Cook 10 minutes more, serve in pita halves topped with cheese.
This was absolutely amazing! definitely the best vegetarian meal I've fixed yet! and even my children who are the worlds pickiest couldn't tell it wasn't meat. I will be making this allot more!