This is a classic. Veganized and made with healthy ingredients for your enjoyment. This VEGAN TEMPEH SLOPPY JOE will bring you right back to easier childhood days.
This is a perfectly warm hug in sandwich form. Ideal for lazy weekends when you’re craving comfort food.
Sloppy Joes aren’t really a ‘thing’ in Puerto Rico, but I wasn’t unfamiliar to them while growing up. The mess that was eating something that dripped and fell everywhere on your plate seemed fun and a bit outside the norm. I guess that’s what made these attractive to me. That messy fun.
Going vegan doesn’t mean you have to give up indulging on a bona fide sloppy joe that’ll leave you licking your fingers [and your plate].
This one is made using tempeh and mushrooms for the mince, as well as loads of onions and peppers for a delicious taste.
What do you say we give this one a try?
Let’s go!
VEGAN TEMPEH SLOPPY JOES
{Yields 3 to 4 sandwiches}
WHAT YOU'LL NEED:
1 Cup vegetable stock
1 package tempeh
1/2 tsp oil
1 small red onion finely diced
1/2 green pepper, finely diced
1 clove garlic, minced
8 oz. mushrooms finely chopped (about 1 cup)
1 Cup tomato sauce
1 Tbsp coconut sugar
1 Tbsp vegan Worcestershire sauce (I used Annie’s)
1/2 Tbsp yellow mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt, plus more to taste
Black pepper, to taste
Hamburger buns for serving
HOW TO MAKE IT:
To a large skillet, add the stock and the full block of tempeh. Simmer for about half an hour. Lower the heat or add more stock if the pan starts to dry up to avoid burning. (Alternatively, you could steam the tempeh for 15 minutes. Or you could skip this step altogether, but it gives the tempeh a nice texture and flavor).
Remove the tempeh from the pan and allow to cool
Meanwhile, heat up the oil in a large pan over medium-heat. Then, add the onion, green pepper and garlic. Stir frequently and cook for about 10 minutes or until the onion is lightly browned.
Add the finely chopped mushrooms and a pinch of salt to the pan with the onions and pepper. Cook until the mushrooms have softened and they, about 5 minutes.
Crumble the tempeh and add it to the pan. Cook for about 5 more minutes, until the tempeh has browned. If the mixture is too dry, add a bit of the leftover stock that the tempeh was simmered in.
Mix together the tomato sauce, coconut sugar, Worcestershire sauce, mustard, garlic powder, and onion powder and add it to the pan. Stir to coat the tempeh and vegetables.
Reduce the heat to medium, and simmer uncovered for about 10 minutes, stirring frequently, until the tomato sauce thickens slightly.
Serve hot in hamburger buns.
Enjoy!
Recipe adapted from www.diannesvegankitchen.com