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Tempeh Sloppy Joes

Source: Adapted from The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D.; recipe by Robyn WebbThis recipe features tempeh, a high-protein meat alternative made from soybeans!
You can substitute faux meat crumbles, textured vegetable protein (TVP), or even lentils in this recipe.
Course: Dinner, Lunch
Keyword: nut-free, vegan
Servings: 4 servings

Ingredients

  • 1 cup water divided
  • 1 small onion chopped
  • 1 green bell pepper seeded and chopped
  • 1 8-ounce package tempeh crumbled into small pieces
  • 1 8-ounce can tomato sauce
  • 2 tablespoons ketchup
  • 1 tablespoon agave nectar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vegan Worcestershire sauce
  • 2 teaspoon prepared mustard
  • ½ teaspoon garlic powder
  • 4 multigrain hamburger buns

Instructions

  • Heat 1/2 cup water in skillet. Add onion and bell pepper and sauté until cooked through.
  • Add remaining 1/2 cup water and tempeh. Sauté for 5 to 7 minutes, allowing the tempeh to get well-done.
  • Add tomato sauce, ketchup, agave nectar, vinegar, Worcestershire sauce, mustard, and garlic powder and cook for 15 minutes
  • Serve on buns.