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Garden "sloppy Joes"--Cooking Light

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“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.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a nonstick skillet over medium heat.
  2. Add onion, celery, carrot, and tempeh, and sauté 5 minutes.
  3. 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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