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Tempeh Sloppy Joes [Vegan]

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Many of us can remember those weeknights during our childhood where sloppy joes were on the dinner menu. This recipe recreates them with sautéed tempeh and vegetables, covered in a lightly seasoned tomato sauce. Just like the original recipe, these sloppy joes are easy to make and most importantly, amazingly satisfying!

Tempeh Sloppy Joes [Vegan]

This Recipe is :

Vegan

Ingredients

  • 1 cup onion, diced
  • 1/2 cup green bell pepper, diced
  • 1 cup celery, chopped
  • 2 cups tempeh, diced
  • 3 garlic cloves, minced
  • 2 tablespoons dried basil
  • 4 large pitted dates, simmered in water for several minutes
  • 2 tablespoons soy sauce
  • 3 tablespoons water
  • 3 tablespoons apple cider vinegar
  • 2 15-ounce cans of tomato sauce
  • 1/2 cup fresh parsley, chopped
  • Salt and pepper, to taste

Preparation

  1. Heat a large pot and sauté the onions for 5 minutes, stirring frequently and adding a splash of water when they start to stick to the pan.
  2. Add the bell pepper, celery, tempeh, garlic, and dried basil, and cook for an additional 5 minutes, stirring intermittently and adding just a splash of water when the ingredients start to stick to the bottom of the pan.
  3. While the vegetables and tempeh mixture is cooking, drain the dates from the water and place them in the blender along with the soy sauce, water, and apple cider vinegar. Blend until totally smooth, about 1 minute.
  4. Pour the date mixture and the tomato sauce in with the vegetable and tempeh mixture and stir.
  5. Simmer on low, uncovered for 35-40 minutes, stirring frequently. The longer it cooks, the thicker it will become. You want the consistency to be nice and thick, not soupy. Add salt and pepper to taste.
  6. When you turn off the heat, add in the parsley and give it one more stir.

To Serve:

  1. To serve, spread some lemon tahini dressing on a whole wheat or sprouted bun, add a generous amount of Sloppy Joe mixture and pile high with spinach and onions

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Meat-free comfort food without the oil! Molly Patrick is the co-founder of cleanfooddirtygirl.com Molly is a food coach, specializing in healing people's relationships with food by focusing on how, what and why they eat. She has a Plant-Based Nutrition Certificate from Cornell University in conjunction with the T. Collin Campbell Foundation. Her popular Saturday emails have turned into a Saturday morning ritual for her readers around the globe.


 

 

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35 comments on “Tempeh Sloppy Joes [Vegan]”

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Reply
Nicole Mazzara
1 Years Ago

Daniel Willis Yummmmmmmmmmm


Reply
Daniel Willis
16 Feb 2016

Yaaaassss. So hongry, omgsus.

Nicole Mazzara
16 Feb 2016

I WANT THIS IN MY LIFE

Debbie Sanchez
1 Years Ago

I want to make all of these recipes


Reply
Irmgard Van Der Moer de Graaf
1 Years Ago

Hey Linds are you hungry?


Reply
Nina Marie
1 Years Ago

Andrea Michelle recipes like this are great for a #meatlessmonday post


Reply
Nina Marie
1 Years Ago

Andrea Michelle recipes like this are great for a #meatlessmonday post


Reply
Camilla Makiyama Gunston
1 Years Ago

Megan Cameron mmmmm


Reply
Camilla Makiyama Gunston
1 Years Ago

Megan Cameron mmmmm


Reply
Mathew Muldoon
1 Years Ago

Love your site OGP but your "cup" measurements don't half drive me up the wall. C'mon man, grams or pounds.


Reply
Barb Hogg
15 Feb 2016

Haha. That is funny. It is so normal for me here in Ontario, where are you from? Differences eh?

Mathew Muldoon
15 Feb 2016

Converting the the measurements all the time is a right ball ache. Sorry but it is. I'm from Wales btw my friend. My profile pic gives a little hint ;)

Mathew Muldoon
1 Years Ago

Love your site OGP but your "cup" measurements don't half drive me up the wall. C'mon man, grams or pounds.


Reply


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