Tempeh Sloppy Joes

Posted on by llbalanced
Tempeh Sloppy Joes
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    [post_date] => 2015-01-02 11:11:07
    [post_date_gmt] => 2015-01-02 17:11:07
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    [post_title] => Tempeh Sloppy Joes
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    [post_modified] => 2019-01-03 07:55:54
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01.02

A food that is inherently impossible to eat, that will leave your fingers sticky and your white blouse a casualty of the first order? Yes, please!

Love them or hate them, Sloppy Joes have been a staple in childhood lunchrooms since, well, at least the 28 years I’ve been alive. It is strangely satisfying to eat a meal that really makes your work for it. May require multiple napkins, a hair tie and a fork, but eventually you can conquer this worthy adversary and join the Clean Plate Club!

Usually prepared from a syrupy-sweet tomato sauce and ground beef atop a Wonder Bread bun, these messy delights target the American tastebuds for salt, sugar and fat. In my ripe old age, I try to avoid such trifectas of gastrointestinal and blood sugar terror, but I don’t want to miss out on the fun and flavor! So two nights ago, I entertained a girlfriend with LL Balanced-style Tempeh Sloppy Joes, and we giggled our way through a healthy and delicious, albeit unladylike meal!

Tempeh is my absolute favorite substitute for ground meat, because it truly absorbs whatever flavor you throw its way, and the texture are a dead ringer. Tempeh is, essentially, a block of compressed soy beans that has been fermented, making it highly digestible and packed with good bacteria and other nutrients. If this all sounds terrifying, just take away that it’s a mild-tasting, customizable vegan alternative!

I served our Tempeh Sloppy Joes on a 100% whole wheat bun by Rudi’s, because I couldn’t find anything gluten-free that had an ingredient list I approve of. I’m going to attempt some GF buns in the future like these eventually, but I would champion your giving it a try before me if you’re so inclined!

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TOTAL TIME :1hour20minutes30minutes
4servings
INGREDIENTS
  • Tempeh Sloppy Joe's
  • 1/2 medium white onion small dice
  • 1 green bell pepper small dice
  • 2 cloves garlic minced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspon salt
  • 1/8 teaspoon cinnamon
  • 8 oz tempeh crumbled into the consistency of ground meat
  • 1/4 cup ketchup
  • 1/2 cup crushed whole tomatoes chopped
  • 2 tablespoons Dijon mustard
  • 1½ tablespoons honey
  • 1 teaspoon molasses
  • 1 tablespoon tamari
  • 1 tablespoon apple cider vinegar
  • Whole grain buns
  • Quick Cabbage Slaw
  • 1/4 cup red wine vinegar
  • 1 tablespoon coconut sugar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • Freshly Ground Black Pepper to taste
  • 1/2 head purple cabbage, chiffonade approximately 3 cups
DIRECTIONS
Tempeh Sloppy Joe's
  1. Preheat oven to 400. Place buns on a baking sheet and set aside.
  2. In a small mixing bowl, combine ketchup through apple cider vinegar and whisk to combine. Set aside.
  3. Heat a large sauté pan to medium high heat and add 2 tablespoons olive oil. When oil is shimmering, add onion and green peppers. Saute until soft and golden brown around the edges, stirring infrequently (approx. 3-4 minutes).
  4. Add garlic and spices and sauté another 30 second or until fragrant.
  5. Add tempeh and ketchup mixture and turn heat down to medium-low.
  6. Cook mixture for another 10-15 minutes, stirring every few minutes, to allow the flavors to combine and sink into the tempeh.
  7. While tempeh is cooking, place buns in the oven for 5 minutes, or until golden around the edges.
  8. Remove tempeh from heat and serve on toasted buns with avocado and Quick Cabbage Slaw. I also baked up some Alexia potato wedges to accompany our Sloppy Joe’s!
Easy Purple Slaw
  1. Place cabbage in a large mixing bowl.
  2. In a small bowl, combine red wine vinegar through black pepper to taste and whisk to incorporate.
  3. Pour vinegar mixture over coleslaw, and use your hands to massage it into the cabbage. This will help soften the cabbage and make sure that every piece is covered!
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