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Tempeh Sloppy Joes with Coleslaw

Photo: Jan Smith
Yield 6 servings (serving size: 1 sandwich)
Topped with cool coleslaw, these saucy sloppy joe sandwiches are a great way to try tempeh for the first time. Substitute wild rice or three-grain tempeh, if available.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion (about 1 medium)
  • 1 pound organic tempeh, crumbled
  • 3 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons brown sugar
  • 1 teaspoon Spanish smoked paprika
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 cups water
  • 2 tablespoons light mayonnaise
  • 2 teaspoons water
  • 3 cups thinly shredded cabbage
  • 1/2 cup shredded carrot (about 1 medium)
  • 6 (1 1/2-ounce) hamburger buns

Nutrition Information

  • calories 319
  • caloriesfromfat 28 %
  • fat 9.9 g
  • satfat 2.4 g
  • monofat 3.7 g
  • polyfat 3.5 g
  • protein 21.3 g
  • carbohydrate 37.6 g
  • fiber 7.4 g
  • cholesterol 2 mg
  • iron 4.2 mg
  • sodium 727 mg
  • calcium 203 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until soft. Add tempeh; sauté 6 minutes or until beginning to brown.

  2. Combine tomato paste, vinegar, brown sugar, paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Add tomato mixture to tempeh; stir to combine. Stir in 3 cups water. Simmer until mixture is thick and liquid is almost evaporated (about 20 minutes), stirring often. Remove from heat; keep warm.

  3. Combine mayonnaise, 2 teaspoons water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Add shredded cabbage and carrot, tossing well to combine.

  4. Top each of 6 bottom halves of hamburger buns with about 3/4 cup tempeh filling. Top each serving with about 1/3 cup cabbage mixture, and cover with top half of each bun. Serve sloppy joes immediately.