Tempeh Sloppy Joes
It’s Sandwich Month, and we keep finding ourselves coming back to this richly satisfying Tempeh Sloppy Joe recipe from the new Kickstart menu.
Makes 4 servings
1 cup water, divided
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 8-ounce package tempeh, crumbled into small pieces
1 8-ounce can tomato sauce
2 tablespoons ketchup
1 tablespoon agave nectar
1 tablespoon apple cider vinegar
1 tablespoon vegan Worcestershire sauce
2 teaspoons prepared mustard
1/2 teaspoon garlic powder
4 multigrain hamburger buns
Heat 1/2 cup water in skillet. Add onion and bell pepper and sauté until cooked through. Add remaining 1/2 cup water and tempeh. Sauté for 5 to 7 minutes, allowing the tempeh to cook until well-done.
Add tomato sauce, ketchup, agave nectar, vinegar, Worcestershire sauce, mustard, and garlic powder and cook for 15 minutes. Serve on buns.
I didn’t know that: You can substitute faux meat crumbles, textured vegetable protein (TVP), or even lentils in this recipe.
273 Calories; 7.9 g Fat; 1.6 g Saturated Fat; 24.5% Calories from Fat; 0 mg Cholesterol; 17.6 g Protein; 36.6 g Carbohydrate; 14.4 g Sugar; 6.3 g Fiber; 666 mg Sodium; 143 mg Calcium; 3.9 mg Iron; 27.7 mg Vitamin C; 239 mcg Beta-Carotene; 1.5 mg Vitamin E
Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D. Recipe by Robyn Webb.
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.