Tempeh Sloppy Joes

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Tempeh, made from fermented soybeans and other grains, is very healthy, but it’s a bit of an acquired taste. This recipe, adapted from Entertaining for a Veggie Planet by Didi Emmons, is a great way to learn to love it. Crumbled like this, the texture mimics well-cooked lean hamburger meat, and who doesn’t love sloppy joes?

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.

I’m sending this over to My Legume Love Affair, hosted this month by Priya of Mharo Rajasthan’s Recipes.

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.

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2 Responses

  1. I never tried tempeh, slightly put off my its bad reputation. On the other hand I even like natto so there are good chances that I like it. And this recipe looks so yummy!

  2. Tempeh is one of those things that I think you either love or hate and I serious love it. This sounds like one delicious way to prepare it! Better even than meat sloppy joes.

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