Tempeh Sloppy Joes are a great way to use tempeh, and this recipe provides a good introduction to cooking with it.
Tempeh is a made from fermented soy beans and has a nutty, mushroom-like taste. It is an excellent alternative to ground beef and especially good if you are trying to move toward a more plant-based diet. It is high in protein, calcium and iron and has probiotic benefits derived from the fermentation process, helping to balance your gut health and pH levels.
Fermented products like tempeh contribute to overall health and well-being. Research has shown that eating probiotic rich foods enhances your immune system and cardiovascular health the way other major superfoods do.
This recipe is from The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D.
Tempeh Sloppy Joes
Makes 4 Servings
• 1 cup water, divided
• 1 small onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 8-oz package tempeh, crumbled into small pieces
• 1 8-oz can tomato sauce
• 2 Tbsp ketchup
• 1 Tbsp agave nectar
• 1 Tbsp apple cider vinegar
• 1 Tbsp vegan Worcestershire sauce
• 2 tsp prepared mustard
• 1/2 tsp garlic powder
• 4 multigrain hamburger buns
Heat 1/2 cup water in a skillet. Add onion and bell pepper and sauté until cooked through. Add remaining 1/2 cup water and tempeh. Sauté for 5 to 7 minutes, allowing the tempeh to get well-done.
Add tomato sauce, ketchup, agave nectar, vinegar, Worcestershire sauce, mustard and garlic powder and cook for 15 minutes. Serve on buns.
Photo from here, with thanks.