I’ve tried a couple of vegan sloppy joe recipes, but this seems to be the biggest hit. It also turns out to be the least complicated one, took 10-15 minutes to make. So as a friend recently said: two flowers, one seed.
It’s pictures above on a sprouted grain bun topped with red leaf lettuce with leftover curry cashew cream sauce from the previous night’s dinner. This one comes from Feeding the Whole Family: Cooking with Whole Foods:
2 tsp EVOO (I used sunflower)
1 small onion, chopped
1 garlic clove, minced
1 bell pepper, chopped
1/2 tsp sea salt
8 oz of tempeh, crumbled (I used the wild rice one)
2/3 c organic ketchup
2 tsp whole grain mustard (I used spicy dijon)
1 tbsp brown rice vinegar
1/2 tsp ground cloves
Heat the oil in a skillet. Cook the garlic, onions, and bell pepper with the salt until the veggies are soft. Add the crumbled tempeh. Leave on the heat long enough to brown, stirring occasionally. While it’s browning, mix the remaining ingredients and warm the buns. When the tempeh is golden, turn off the heat and stir in the sauce. Voila, it’s ready the serve.