Tempeh Sloppy Joes

  • 8 oz Regular Tempeh, crumbled
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 Tsp Chili powder
  • 1 Tsp cumin
  • 2 Tbsp soy sauce
  • 1 Tbsp Molasses
  • 2 Tbsp Apple Cider Vinegar
  • 1/2 Jar strained tomatoes (about 1 ½ cups)
  • 1 ½ cups grated carrot
  • Salt and pepper
  • ¼ C. Oil
  • Buns or crusty bread

Heat oil in a heavy sauté pan on medium high heat. Add tempeh and cook until it’s crisp and golden. Add onions and bell peppers and sauté until soft and translucent. Cook garlic until fragrant and add spices. Sauté for 2 minutes or so. Add tomatoes and other spices and liquids, simmer for 20-30 minutes or until thick. Season with salt and pepper. Serve on toasted buns.

You want it to lose most of it’s liquid and remember it will be even thicker once it has cooled some.

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