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Ginger Tempeh-stuffed Pitas

A pita pocket filled with ginger-seasoned tempeh and sautéed vegetables.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Ginger Tempeh-stuffed Pitas

Ingredients

Directions

Prepare the tempeh

  1. Steam cubed tempeh for 15 minutes.

  2. Remove tempeh from heat and set aside.

Cook the filling

  1. Spray a large skillet with olive oil cooking spray.

  2. Heat crushed pepper and dried garlic over medium‑high heat for 1 minute.

  3. Add ginger, onion, bell pepper, and pepperoni. Sauté for 2 minutes.

  4. Add carrots and eggplant. Cook, stirring often, for 3 minutes.

  5. Crumble tempeh into pan and add mushrooms. Cook mixture for 5 minutes, stirring often to prevent sticking.

  6. Add sherry, tamari soy sauce, and tomatoes. Reduce heat to low and cook for 10 minutes, stirring occasionally.

Fill and serve

  1. Divide into equal portions and fill pita pockets.

Nutrition, whole recipe (rough)

467Calories
25 gProtein
11 gFat
72 gCarbs

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Tempeh100g160
Cherry1 cup (138g)87
Onion1 medium (110g)44
Eggplant1 cup cubed (82g)35
Red Bell Pepper1 medium (119g)31
Carrot1 medium (61g)25
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Mushroom1/2 cup sliced (35g)15
Soy Sauce1 tbsp (15ml)9
Chili1 tsp (2.7g)8
Garlic1 clove (3g)4
Ginger1 tsp grated fresh (2g)2
Wheatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + eggplanttop 1% of all pairs
    Smell alikestrong
    Cooked together801 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Ginger + carrottop 3% of all pairs
    Smell alikestrong
    Cooked together1,377 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Mushroom + sherrytop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  5. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tempeh
Provides a firm, protein-rich body that holds its shape in the filling.
Portobello mushrooms
Add meaty texture and moisture that bulks up the filling as they cook down.
Eggplant
Softens as it cooks, becoming tender and absorbing the flavors of the filling.
Cherry tomatoes
Release juice as they cook, adding moisture and a bright acidity to the filling.
Dry sherry
Deglazes the pan and adds aromatic depth to the cooked filling.
Carrots
Add sweetness and a firm, tender bite as they soften in the skillet.

The step that matters

Cook the filling until the liquid reduces. Cooking the sherry, soy sauce and tomato juices down over low heat concentrates flavor and keeps the filling thick enough to fill pita without soaking through.

Swap the eggplant

How well each one fits the dish's main ingredients (pepper, garlic, ginger, onion, carrot, mushroom, sherry):

  1. Capsicumfits better
  2. Spinachfits better
  3. Broccolifits better
  4. Eggplantthe original

Fit is the average pairing score against pepper, garlic, ginger, onion, carrot, mushroom, sherry. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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