Tempeh Sloppy Joes

Name: Tempeh Sloppy Joes
Yield: 4

4 servings

Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD; recipe by Robyn Webb

This recipe features tempeh, a high-protein meat alternative made from soybeans!

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About the Recipe

273 Calories · 17.6 g Protein · 6.3 g Fiber
Dinner
Nut-free

You can substitute faux meat crumbles, textured vegetable protein (TVP), or even lentils in this recipe.

Makes 4 Servings

1 small onion, chopped

1 green bell pepper, seeded and chopped

8-oz (227-g) package tempeh, crumbled into small pieces

1 c (240 mL) tomato sauce

2 tbsp (30 mL) ketchup

1 tbsp (15 mL) agave nectar

1 tbsp (15 mL) apple cider vinegar

1 tbsp (15 mL) vegan Worcestershire sauce

2 tsp mustard

1/2 tsp (2.5 mL) garlic powder

4 whole-grain hamburger buns

Heat 1/2 c (120 mL) water in skillet. Add onion and bell pepper and saute until cooked through.
Add an additional 1/2 c (120 mL) water and tempeh. Saute for 5 to 7 minutes, allowing the tempeh to get well-done.
Add tomato sauce, ketchup, agave nectar, vinegar, Worcestershire sauce, mustard, and garlic powder and cook for 15 minutes.
Serve on buns.
Note: If you cannot find vegan Worcestershire sauce, you can use ketchup instead.