Rating: 2.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2

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.

Peter Berley
Recipe by Cooking Light June 2006

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Credit: Jan Smith

Recipe Summary test

Yield:
6 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

319 calories; calories from fat 28%; fat 9.9g; saturated fat 2.4g; mono fat 3.7g; poly fat 3.5g; protein 21.3g; carbohydrates 37.6g; fiber 7.4g; cholesterol 2mg; iron 4.2mg; sodium 727mg; calcium 203mg.
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