Tempeh Fajita Pita
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Tempeh |
| 1 | c | Red onion; julienne |
| 1 | c | Mushrooms; sliced |
| 1 | c | Green bell pepper; julienne |
| 4 | Roma tomatoes; sliced lengthwise | |
| 3 | tb | Cilantro; chopped |
| 1/4 | c | Red wine vinegar |
| 1 1/3 | tb | Garlic; minced |
| 1 1/3 | tb | Orange juice concentrate |
| 1/2 | c | Tamari |
| 1/3 | ts | Sea salt; or to taste |
| 3 | ts | Black pepper |
| 4 | Pita pockets; split in half | |
| 1 1/3 | tb | Olive oil |
| 1 | c | Sunflower sprouts |
| 1/2 | c | Water |
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