I grew up eating sloppy joe sandwiches and can’t get enough of the messy deliciousness. But, I wanted to transform the dish into a high-protein vegetarian dinner. I use tempeh here, which is a fermented soy product that is high in protein and has a savory, nutty, earthy flavor. Its taste and texture work well in dishes that usually feature ground beef, making these tempeh sloppy joes a dinner winner. —Trisha Kruse, Eagle, Idaho.
Ingreadient
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1/2 medium green pepper, chopped
- 2 garlic cloves, minced
- 2 packages (8 ounces each) tempeh
- 2 cans (15 ounces and 8 ounces) tomato sauce
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 10 hamburger buns, split
Direction
- In a large skillet, heat oil over medium-high heat. Add onion and green pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Crumble tempeh into skillet; cook and stir for 5 minutes. Add tomato sauce, brown sugar, soy sauce and seasonings; cook and stir over medium heat until thickened, 10-15 minutes. Serve on buns.
