Tempeh Sloppy Joes with Coleslaw

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

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Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 28%
  • Fat: 9.9g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 3.5g
  • Protein: 21.3g
  • Carbohydrate: 37.6g
  • Fiber: 7.4g
  • Cholesterol: 2mg
  • Iron: 4.2mg
  • Sodium: 727mg
  • Calcium: 203mg

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

  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.
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