Roasted Red Pepper Vegan Chicken and Tempeh Bacon Pita Sandwiches with Rosemary Garlic Mushrooms, Sun Dried Tomatoes, and Arugula
Roasted Red Pepper Vegan Chicken and Tempeh Bacon Pita Sandwiches are loaded with plant-based protein and make a great workday lunch option.
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 bacon
- 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
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