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
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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Lilly Burnwillow
[email protected]Not bad!
Edwin kiirika
[email protected]These sloppy joes were easy to make and turned out great! The sauce was flavorful and the veggie filling was hearty. I will definitely make these again.
Mojammal Hoq
[email protected]I was pleasantly surprised by how much I enjoyed these sloppy joes. The veggie filling was hearty and flavorful, and the sauce was the perfect balance of sweet and tangy. I'll definitely be making these again.
MD Lemon Hossen
[email protected]Yum!
Kwami senyo
[email protected]These sloppy joes were delicious and healthy! I love that they're packed with veggies, and the sauce is so flavorful. I'll definitely be making these again.
Chris Manual
[email protected]My family loved these sloppy joes! The flavors were so satisfying, and the veggie-packed filling was a hit with everyone. I'll definitely be making these again.