BBQ Tempeh & Slaw Stuffed Pitas

BBQ Tempeh & Slaw Stuffed Pitas
Prep time
Cook time
Total time
Recipe type: Main Course, Sandwich
Cuisine: American
Serves: 4
BBQ Tempeh Pitas
  • 1 package tempeh, sliced into 8 pieces
  • ¾ cup BBQ sauce (choose your favorite)
  • 1 tbsp olive oil
  • 4 whole wheat pita halves
  • Optional: sliced tomatoes, onions, extra BBQ sauce
Kohlrabi Coleslaw
  • 2 small kohlrabi, about 2″ in diameter, shredded
  • 1 large carrot, shredded
  • ½ thinly sliced red onion
  • ¼ cup fresh parsley, roughly chopped
  • ½ cup light sour cream
  • ½ cup light mayonnaise
  • Juice of 1 lemon
  • 1 tbsp white wine vinegar
  • 1 tsp pepper
  • ½ tsp salt
  • 1 tsp dijon mustard
  • Optional: a few dashes hot sauce
  1. In a large bowl, mix together the sour cream, mayonnaise, lemon juice, white wine vinegar, salt, pepper and dijon mustard. Mix well.
  2. Add in the shredded kohlrabi and carrot, red onion and parsley. Toss well in dressing.
  3. Taste and adjust for seasoning.
  4. Slice tempeh into 4 pieces. Then slice those pieces in half length wise so you have 8 thin pieces about the size of a credit card.
  5. Marinate tempeh in BBQ sauce for 1 hr or in the fridge overnight.
  6. Heat olive oil in a large nonstick skillet over medium high.
  7. Wipe off any extra BBQ sauce from the tempeh (so it doesn't burn). Place tempeh in skillet and saute over medium high heat from about 1-2 mins per side or until golden brown.
  8. Place two slices of tempeh into each pita. Stuff in about ¼ cup coleslaw, slice tomatoes, onions and drizzle on extra BBQ sauce if desired. Serve immediately.