Prepare a medium saucepan with an inch of water and a steamer basket. Bring the water to a boil. Cut the tempeh into cubes then place it in the steamer basket for 15 minutes. Remove the pan from the heat and cool the tempeh.
Heat a large frying pan to medium high. Add one tablespoon of the oil and sauté the onion for 6-8 minutes or until softened and translucent. Add the red bell pepper and sauté an additional 2-3 minutes. Add the garlic, continue sautéing until the garlic is fragrant and begins to brown. Transfer the mixture to a small bowl and set it aside.
Continue heating the pan and add an additional one to two tablespoons of oil. Crumble the cooled tempeh and sauté it until it begins to brown. Stir in the sautéed onion mixture and the bottle of BBQ sauce. Heat throughly stirring for two to three minutes.
Heat a flat grill or dry frying pan to medium high. Spread vegan mayo on the inside of each roll. Grill the bun or rolls cut side down until they begin to brown. Transfer the bottom half each to a plate, top it with a generous serving of the Sloppy Joe mixture then optional vegan grated cheese and the top half of the bun or roll. Serve with coleslaw and an optional side of carrots and celery with vegan Ranch dressing.
Note:
Recipe courtesy of Liz Gary @ www.veganculinarymemoirs.com
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BBQ Sloppy Joe
Ingredients:
2 (8 ounce) packages Lightlife Tempeh
2 tablespoons high heat oil
1 small onion diced
1 medium red bell pepper, diced
2 cloves garlic, minced
1 (20 ounce) bottle Jensen’s BBQ sauce
Freshly ground salt and pepper to taste
Accompaniments:
Vegan mayonaise
Artisan egg-free buns or rolls
Vegan cheddar shreds
Coleslaw
Carrots and celery
Vegan ranch dressing
Directions:
Prepare a medium saucepan with an inch of water and a steamer basket. Bring the water to a boil. Cut the tempeh into cubes then place it in the steamer basket for 15 minutes. Remove the pan from the heat and cool the tempeh.
Heat a large frying pan to medium high. Add one tablespoon of the oil and sauté the onion for 6-8 minutes or until softened and translucent. Add the red bell pepper and sauté an additional 2-3 minutes. Add the garlic, continue sautéing until the garlic is fragrant and begins to brown. Transfer the mixture to a small bowl and set it aside.
Continue heating the pan and add an additional one to two tablespoons of oil. Crumble the cooled tempeh and sauté it until it begins to brown. Stir in the sautéed onion mixture and the bottle of BBQ sauce. Heat throughly stirring for two to three minutes.
Heat a flat grill or dry frying pan to medium high. Spread vegan mayo on the inside of each roll. Grill the bun or rolls cut side down until they begin to brown. Transfer the bottom half each to a plate, top it with a generous serving of the Sloppy Joe mixture then optional vegan grated cheese and the top half of the bun or roll. Serve with coleslaw and an optional side of carrots and celery with vegan Ranch dressing.
*Note:
Recipe courtesy of Liz Gary @ www.veganculinarymemoirs.com
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