GARDEN "SLOPPY JOES"--COOKING LIGHT

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Garden

This was one of my favorite tempeh recipes for a long time, and I am surprised it is not already posted here! It comes from the May 1998 edition of Cooking Light, and it is just perfect when you want a warm comfort food-ish yet vegetarian meal! I recommend cutting the veggies very small to get the most authentic "sloppy joe" texture.

Provided by smellyvegetarian

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 cup chopped onion
1 cup chopped celery
1/2 cup diced carrot
1 (8 ounce) package tempeh, crumbled
2 cups canned crushed tomatoes, undrained
1/4 cup water
1/4 cup barbecue sauce (they recommend hot and spicy)
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
8 whole wheat hamburger buns

Steps:

  • Heat oil in a nonstick skillet over medium heat.
  • Add onion, celery, carrot, and tempeh, and sauté 5 minutes.
  • Stir in tomatoes and next 6 ingredients (tomatoes through salt). Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook an additional 3 minutes or until mixture is slightly thick. Serve on hamburger buns.

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