8 servings (serving size: 1 bun and 1/2 cup vegetable mixture)
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped celery
1/2 cup diced carrot
1 (8-ounce) package tempeh, crumbled
2 cups canned crushed tomatoes in purée, undrained
1/4 cup water
1/4 cup bottled hot-and-spicy barbecue sauce
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
8 (1 1/2-ounce) whole-wheat hamburger buns
How to Make It
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.
If your special occasion is an informal lunch or dinner, this is great. I really enjoyed these sandwiches. I did substitute gold bell and a red jalapeno for the carrots and needed to add a bit more tomato. We also added hot sauce at the table. Served with baked sweet potatoes and steamed yellow crookneck squash.
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