Tempeh Sloppy Joe Sliders
Heat the olive oil in a large, shallow saucepan over medium heat. Add the onion and cook until slightly translucent. Add the bell pepper and garlic and cook for a couple of minutes more, until the …
- Cook25 min
- Total25 min
- Serves8
- LevelIntermediate
Ingredients
- 1 tsp. olive oil
- 1 medium red onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- two 8-ounce packages tempeh (soy-free if necessary), crumbled
- 1⁄2 cup low-sodium vegetable broth (or water)
- one 15-ounce can no-salt-added crushed tomatoes
- one 6-ounce can no-salt-added tomato paste
- 1⁄4 cup liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 2 tbsp. Maple syrup
- 11⁄2 tsp. ground cumin
- 1 tsp. dried parsley
- 1 tsp. dried thyme
- 1 tsp. smoked paprika
- to taste salt and black pepper
- 16 slider or 8 full-size vegan burger buns (gluten-free if necessary)
- vegan mayonnaise (soy-free if necessary), optional
- sliced avocado, optional
Preparation
- Heat the olive oil in a large, shallow saucepan over medium heat. Add the onion and cook until slightly translucent. Add the bell pepper and garlic and cook for a couple of minutes more, until the garlic is fragrant. Add the tempeh, broth, crushed tomatoes, tomato paste, liquid aminos, maple syrup, cumin, parsley, thyme, and paprika. Cook, stirring occasionally, until the tempeh is tender and the sauce is thick, 10 to 12 minutes. Add the salt and pepper, then remove from the heat.
- Serve on the burger buns, slathered with mayonnaise and topped with avocado (if using).
