Tempeh Sloppy Joes
Yield: 6 large sandwiches
Materials
- 16 oz tempeh crumbled
- 6 rolls
- 1 tbsp olive oil
- ½ medium onion finely chopped
- 1 cup multicolor bell pepper chopped
- 1 cup corn fresh or frozen
- 2 cloves garlic minced
- 15 oz canned tomato sauce no salt added
- 2 tbsp tomato paste no salt added
- 1 tbsp dijon mustard
- 1 tbsp molasses
- 1 tbsp brown sugar
- 2 tbsp red wine vinegar
- ½ tsp chili powder no salt added
- ½ tsp smoked paprika
- 1 pinch cayenne pepper
- black pepper to taste
Instructions
- Make the Sauce: In a bowl mix tomato sauce, tomato paste, dijon mustard, molasses, brown sugar, red wine vinegar, chili powder, smoked paprika, cayenne and black pepper. Set aside.
- Heat oil in a large skillet over medium high heat. Add onion,bell peppers, garlic and corn; cook until softened. Add crumbled tempeh and cook until lightly browned.
- Add sauce to pan with tempeh and vegetables. Cook, uncovered, over medium low heat until sauce begins to thicken. Stir often.
- Spoon onto rolls, top with a pickle and serve with cole slaw, sweet potato fries or any other tasty side... Just remember the napkins. Sloppy Joe's are, well SLOPPY!
Notes
Variations:
Consider substituting 1-1/2 cups of beans for half of the Tempeh.
Consider adding more finely chopped vegetables.
Consider adding 2 tbsp chopped jalapeño to spice things up a bit!
I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.
Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.