Description Edit

Ingredients Edit

Directions Edit

  1. Tear kale into bite sized leaves, put in frying pan.
  2. Add bean sprouts and low-sodium teriyaki sauce. (If you prefer, you may use olive oil or your favorite sauce instead—anything works). Briefly stir-fry the kale, sprouts, and sauce.
  3. On a plate, cut whole-wheat pita in half to leave you with 2 sandwiches.
  4. Slice in half. I prefer green olives, but any will do.
  5. Layer the mixture from the frying pan with the inside the pita until the vegan bread is filled.

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