Tempeh Sloppy Joes

By Tracy

4 Person

60 Minutes

0 Calories

Many of us can remember those weeknights during our childhood where sloppy joes were on the dinner menu. This recipe recreates them with sauteed 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!

Ingredients

pepper
salt
1/2 cup fresh parsley, chopped
30 oz. tomato sauce
3 tbsp. apple cider vinegar
3 tbsp. water
2 tbsp. soy sauce
4 pitted dates
2 tbsp. dried basil
3 cloves garlic
2 cups tempeh, diced
1 cup celery, chopped
1/2 cup green bell pepper, diced
1 cup onion, diced

Method

01

Heat a large pot and saute the onions for 5 minutes, stirring frequently and adding a splash of water when they start to stick to the pan.
02

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.
03

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.
04

Pour the date mixture and the tomato sauce in with the vegetable and tempeh mixture and stir.
05

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.
06

When you turn off the heat, add in the parsley and give it one more stir.

Related Tags

Tempeh Sloppy Joes

4.0

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 50 Mins
Total Time 60 Mins

02 Ingredients

pepper

salt

1/2 cup fresh parsley, chopped

30 oz. tomato sauce

3 tbsp. apple cider vinegar

3 tbsp. water

2 tbsp. soy sauce

4 pitted dates

2 tbsp. dried basil

3 cloves garlic

2 cups tempeh, diced

1 cup celery, chopped

1/2 cup green bell pepper, diced

1 cup onion, diced

03 Method

Step 1

Heat a large pot and saute the onions for 5 minutes, stirring frequently and adding a splash of water when they start to stick to the pan.

Step 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.

Step 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.

Step 4

Pour the date mixture and the tomato sauce in with the vegetable and tempeh mixture and stir.

Step 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.

Step 6

When you turn off the heat, add in the parsley and give it one more stir.

04 Author