Description
Totally meatless tempeh “lamb” packed with spices and flavor and served on top of a grilled pita with Greek yogurt and arugula.
Ingredients
Scale
- For Tempeh Lamb
- 1 8oz block tempeh
- 2 tbs dried mint
- 2 scallions sliced
- 1 tsp coriander
- 1/4 cup soy sauce
- 1 tbs Worcestershire sauce
- 2 tsp brown sugar
- 2 tsp cumin
- 1 tsp cinnamon
- 3 cloves garlic, minced
- 2 tsp garlic powder
- 1tsp onion powder
- 1 tbs olive oil
- For Pizzas
- Large pita bread
- 2 Roma tomatoes diced
- Arugula
- 2 tbs Greek yogurt
Instructions
- Make the lamb by crumbling the tempeh in a food processor. Pulse it a few times until it takes on the texture of ground beef. Add in the rest of the lamb ingredients other than the olive oil and the garlic and pulse 5-8 more times until the ingredients are incorporated.
- In a small pan heat the olive oil. Add in the garlic and cook until it begins to brown. Add in the tempeh mixture and cook for about 10 minutes stirring occasionally. The mixture should brown and start to crispy slightly.
- Prepare the pita bread by brushing both sides with olive oil. Place the pita on the grill and cook for about 2 minutes on each side. This could vary depending on your grill, just be careful not to leave it on one side for too long but when you’re done it should be crispy.
- Assemble your pizzas by spreading the greek yogurt onto the pita bread. Add on the Arugula, then the tempeh “lamb” then the diced tomatoes. Sprinkle with some more salt and pepper and serve!
Notes
*Make this vegan by using vegan yogurt or vegan sour cream instead of Greek yogurt.