Tempeh Sloppy Joes with Coleslaw

Tempeh Sloppy Joes with Coleslaw Recipe
Photo: Jan Smith
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.

Yield:

6 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

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.

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.

Peter Berley,

Cooking Light

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note