Having once been a terribly picky eater, sloppy Joes are one of those meals that I remember loving as a child. There’s something to be said for a dish that you’re supposed to eat with your hands and get all over your face! This vegan spin on a summer camp classic is just as simple as it is satisfying. Combine crumbled tempeh with some veggies, spices and tomato sauce and you’ve got yourself an easy weeknight dinner that everyone (even the pickiest of eaters) will love!

Ingredients:

• 2 tbsp veggie oil
• 1 onion, diced
• 3 cloves garlic, minced
• ½  bell pepper, diced
• 1 jalapeno, diced
• ½ tsp dried oregano
• ½ tsp cayenne
• ¼ tsp cumin
• 2 packages tempeh, crumbled
• 1 tbsp raw sugar
• 1 cup tomato sauce
• ⅓ cup ketchup
• Salt and pepper to taste
• 4-6 whole wheat burger buns
• Daiya cheddar cheese shreds
• Dill pickles for garnish

Preparation:

1. In a large pot, heat the oil over medium heat. Add in the onions, garlic, peppers and spices and cook for 1-2 minutes.
2. Next, add in the crumbled tempeh and sauté briefly before stirring in the sugar, tomato sauce and ketchup. Season with salt and pepper and cook until the mixture is hot and bubbly.
3. Spoon over soft burger buns, sprinkle with Daiya, garnish with a pickle and you’re ready to eat!