Garden "sloppy Joes"--Cooking Light
"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."
photo by Sharon123
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 9.85 ml olive oil
- 236.59 ml chopped onion
- 236.59 ml chopped celery
- 118.29 ml diced carrot
- 226.79 g package tempeh, crumbled
- 473.18 ml canned crushed tomatoes, undrained
- 59.14 ml water
- 59.14 ml barbecue sauce (they recommend hot and spicy)
- 9.85 ml chili powder
- 2.46 ml dried oregano
- 2.46 ml pepper
- 1.23 ml salt
- 8 whole wheat hamburger buns
directions
- 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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Reviews
-
This was very tasty. Next time I might try to precook the carrot pieces in the microwave a little so they're not so hard. This was the first time I used tempeh, was a little unwieldy to "crumble" but I managed! -
I made lots of changes, all of which I would do again. I guessed what was an appropriate amount of veggies, and threw them in the mini-processor, so they were finely shredded. I diced the tempeh very fine, sauteed it with some garlic salt, and then pulled it out while I sauteed the veggies (also with garlic salt). Then I added the tempeh and the rest of the ingredients (more water and barbecue sauce than called for, one can of tomatoes with chilies, eyeballed chili and pepper, and no salt). I let it all simmer for about 15 minutes. Delicious--spicy and complex. I will make this again. -
I just loved this dish! It hit the spot and was great as leftovers the next day too. I did add some fresh tomato too, chopped up. I used Thai chili sauce. Thanks for a keeper! Into my favorites it goes. :) Made for Vegetarian Swap-Sept. 2010.
RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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