Roasted red pepper vegan chicken and tempeh bacon pita sandwiches are loaded with plant-based protein and make a great grab-and-go option for workday lunches. You can assemble the sandwiches and wrap them in foil or you can keep the components separate and assemble the sandwich at lunchtime. Since these sandwiches transport well they are also ideal for picnics or fuel for a long hike.
For these sandwiches, I made my own recipes for the vegan chicken and tempeh bacon to save money on the store-bought versions. Of course, if you are short on time you can pick up these at most grocery stores. However, if you have the time I recommend making your own. The tempeh bacon utilizes minimal ingredients that you probably already have around the house. It is also quick to make and you can throw it in the oven while you are prepping the other sandwich ingredients.
If you are going to use store-bought vegan chicken and bacon I have some recommendations below:
- Gardein Chick’n Scallopini
- Sweet Earth Mindful Chick’n
- Litelife Smart Tender Plant-Based Chicken
- Sweet Earth Benevolent Bacon
- Upton’s Naturals Bacon
- Litelife Smart Bacon
Roasted Red Pepper Vegan Chicken and Tempeh Bacon Pita Sandwiches with Rosemary Garlic Mushrooms, Sun Dried Tomatoes, and Arugula
Equipment
- cutting board
- Chef's Knife
- baking sheet
Ingredients
- 1 package whole wheat pita bread cut in half
- 2 cups vegan chicken in bite-size pieces
- 1 jar Trader Joe’s red pepper spread divided
- 30 strips tempeh bacon if larger pieces you can use half the amount
- 8 oz baby bella mushrooms quartered
- 1 Tbsp olive oil
- 3 cloves garlic pressed
- 1 Tbsp fresh rosemary leaves chopped
- ½ cup sundried tomatoes sliced into strips
- ½ cup vegan mozzarella
- 3 handfuls arugula
- salt and pepper to taste
Instructions
- Preheat oven to 400 °F
- Toss mushrooms with olive oil, garlic, rosemary leaves, and salt and pepper to taste
- Roast for 20 minutes flipping halfway through cooking time
- Cook chicken per package directions and toss with red pepper spread in a medium bowl
- Line pita halves with pieces of tempeh baconVideo Player00:0000:00
- Divide vegan chicken amongst pita
- Continue topping with roasted mushrooms, sun-dried tomatoes, vegan mozzarella, and arugula
- Top with additional red pepper sauce if desired and serve
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.