This recipe is incredibly versatile. The first time I made it, I forgot the bell pepper, so I threw in some carrot slices instead. It was delicious. Instead of Pickapeppa sauce, you could use vegetarian Worchestershire or Hoisin sauce. Try adding some smoked paprika if you have it, or use some minced chipotles in adobo sauce instead of hot sauce. It’s all good.
Tempeh Sloppy Joes
1 tablespoon olive oil
1 cup finely diced onion
1 green bell pepper, diced
2 garlic cloves, minced
1 8 ounce package tempeh
1 15-ounce can fire-roasted tomatoes
1 tablespoon chili powder
2 tablespoons ketchup
1 teaspoon Pickapeppa sauce
1 teaspoon hot sauce or to taste
salt and pepper
2 tablespoons minced cilantro, optional
Heat olive oil in a large skillet. Sauté onion, bell pepper and garlic until onion is tender, 3-5 minutes. Crumble tempeh with your fingers into the skillet. Add tomatoes, chili powder, ketchup and Pickapeppa sauce. Stir in a half cup of water. Bring to a boil, then reduce to low. Add hot sauce, salt and pepper. Simmer until mixture is “unsloppy” enough to serve on buns, about 10 minutes. Stir in cilantro.
Makes 4-6 servings. Freezes well.