Sloppy Tempeh Joe’s
For many years I’d take store-bought Sloppy Joe mix and add water and TVP to make a reasonable sandwich. After some trial-and-error and variations on other recipes, I found something that makes store-bought a very distant and not missed memory.
Ingredients
- 8 oz Tempeh, diced small
- 1 Small Onion, chopped, about ½ C (70 g)
- 1 Large Orange, Red or Yellow Bell Pepper, diced (250 g)
- 5 Cloves Garlic, minced
- ½ C Cherry or Grape Tomatoes, Halved (80 g)
- ½ C Tomato Sauce
- 2 T Dark Brown Sugar (30 g)
- 1 t Kosher Salt
- 1 t Chili Powder
- ¼ t Smoked Paprika
- ½ C Water
- Freshly Ground Black Pepper
Instructions
- 1 Heat A Large Cast Iron Or: Heat a large cast iron or non-stick pan over medium heat (note: no oil!).
- 2 Add The Tempeh, Tossing Occasionally, Until: Add the tempeh, tossing occasionally, until evenly browned, about 8 minutes.
- 3 Add The Remaining Filling Ingredients In: Add the remaining filling ingredients in the pan and saute until soft, about 4-6 minutes.
- 4 While The Filling Is Cooking, Place: While the filling is cooking, place all the sauce ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
- 5 When The Sauce Is Done, Set: When the sauce is done, set the heat to low, add the tempeh filling and cook for 5 minutes, stirring often to prevent sticking. Add a little water if needed.
- 6 Serve On Warmed Fresh Buns Or: Serve on warmed fresh buns or in mini pita bread.
Pro Tips & Delicious Variations
- No oil is needed with this recipe. Tempeh absorbs flavors after it is cooked and oil will prevent the sauce from getting into it.
- Serve with toppings for your guests, such as sour cream, scallions, red onion, dill pickle chips, banana pepper rings, sharp cheddar, Fritos© or even potato chips!
- This recipe easily doubles or triples for a cookout. Just be sure the tempeh is properly browned!