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Vegan Veggie-Loaded Sloppy Joes

Source of Recipe

From "Little Foodie" by Michele Olivier


Recipe Introduction

"You'll be hard pressed to find a toddler who doesn't go crazy over sloppy joes! I think even my husband could live off these for weeks at a time. While still a little messy — isn't that part of the fun? — these vegan sloppy joes are made with crumbled tempeh and loaded with red and green bell peppers, corn, and zucchini. And being free of meat, dairy, nuts, and gluten, you won't find a tastier and easier allergy-free option to serve at your next toddler get-together."

List of Ingredients

â—¦ 2 tablespoons olive oil
â—¦ 2 (8-ounce) packages of tempeh, crumbled
â—¦ ½ onion, chopped
â—¦ 1 clove garlic, minced
â—¦ ½ red bell pepper, chopped
â—¦ ½ green bell pepper, chopped
â—¦ 1 small zucchini, chopped
â—¦ ½ cup corn, fresh or frozen
â—¦ 1 can tomato sauce
â—¦ 1 tablespoon brown sugar
â—¦ 1 tablespoon yellow mustard
â—¦ ½ teaspoon ground cumin
â—¦ ½ teaspoon ground coriander
â—¦ ½ teaspoon dried oregano
â—¦ ½ teaspoon dried parsley
â—¦ ¼ teaspoon paprika
â—¦ Pinch cayenne pepper
â—¦ Salt
â—¦ Freshly ground black pepper
â—¦ 6 hamburger buns, whole-wheat or gluten-free, toasted
â—¦ 2 tablespoons mayonnaise
â—¦ 12 slices dill pickles (optional)


Recipe

In a large skillet, heat the olive oil over medium heat. Add the tempeh and cook, stirring, for 5 to 10 minutes or until browned. Add in the onion and cook for another 3 minutes. Add in the garlic, red pepper, green pepper, zucchini, and corn, and cook for 3 to 5 minutes, stirring occasionally.

Stir in the tomato sauce, brown sugar, mustard, cumin, coriander, dried oregano, dried parsley, paprika, and cayenne pepper, and season with salt and pepper. Bring to a slight boil. Reduce heat and simmer, stirring occasionally, for 10 to 15 minutes.

To serve, spread the mayonnaise on the buns, spoon tempeh mixture evenly onto the buns, and top with pickles.


Makes 6 servings