Monday, October 15, 2012

Vegan Sloppy Joes


These were sooooo good.  Pure ended up eating two of them.  I served them with baked sweet potato fries.  They are super easy to make.  Just slice the sweet potatoes up into thin slices, toss in a bowl with a little bit of olive oil, himalayan crystal salt, and a little bit of Lawry's Season Salt.  Spread out on a baking sheet and cook at 400 for about 15 mins.  Keep checking them to make sure they don't burn, and flip them over about half way through.  The sloppy joes are quick and easy, and will definitely give you left overs.  Below is the recipe.



Tempeh Sloppy Joes

1 tbsp Olive Oil
2 packages of Tempeh, crumbled
1 small organic yellow onion or white, diced
1 medium organic green bell pepper, diced
1/2 cup organic vegetable broth
1/2 cup of organic
1/4 Brown Sugar
2 tbsp Yellow Mustard
1 tbsp Chili Powder
1 Tbsp Vegan Worcestershire Sauce
1/2 tsp Himalayan Crystal Salt
1/4 all purpose flour

In a skillet, heat the oil add in the tempeh, onion, and bell pepper.  Saute 4 to 5 mins.  Remove from heat.  Pour the remaining ingredients into a slow cooker and stir together.  Mix in the tempeh mixture and coat.  Cook on low for 7-8 hours or high for 4 hours, but make sure you stir if cooking on high so it doesn't burn in the cooker.  Serve on whole wheat hamburger buns with cheese or vegan cheese if you like.  I grated some goat milk cheddar cheese on to the top...yum

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