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.
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
How to Make It
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.