Saucy Tempeh Sloppy Joes Recipes

TEMPEH SLOPPY JOES

Steps:

• Wash and prepare all fresh vegetables.
• In a large bowl combine all of the ingredients for the sauce and stir until well combined.
• Place all of the ingredients for the sloppy joes and the sauce into the Instant Pot. Set it to "pressure cooker" for 10 minutes, making sure the vent is sealed.
• When it finishes cooking allow it to release its pressure naturally. When the pressure has released, open the Instant Pot and stir the sloppy joe. It can also be made on low in a slow cooker for 3 hours or on the stove top but we prefer the ease and quickness of our Instant Pot!
• Serve warm on rolls (Gluten Free if needed) with avocado slices and radicchio, if desired. These sandwiches go great with chips and peperoncinis. Enjoy!
• Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.

VEGETARIAN SLOPPY JOES

Steps:

• Heat oil in a deep, 10-inch skillet over medium-low heat. Cook the onion in the oil until translucent. Crumble the tempeh into the skillet; cook and stir until golden brown. Add the green pepper and garlic; cook another 2 to 3 minutes.
• Stir in the tomato sauce, Worcestershire sauce, honey, molasses, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper; stir. Simmer another 10 to 15 minutes. Spoon hot onto hamburger buns to serve.

SAUCY TEMPEH SLOPPY JOES

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and green pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Crumble tempeh into skillet; cook and stir for 5 minutes. Add tomato sauces, brown sugar, soy sauce and seasonings; cook and stir over medium heat until thickened, 10-15 minutes. Serve on buns.

LENTIL AND TEMPEH SLOPPY JOES

Steps:

• Place lentils in a medium saucepan and cover with water. Bring to a boil. Reduce heat to low and simmer until tender, about 30 minutes. Drain.
• In a large skillet, heat olive oil over medium heat. Add onion and bell pepper and saute until onions are translucent and pepper is tender, about 7 to 8 minutes. Add garlic and cook about 1 more minute. Stir in crumbled tempeh, chilies, and chili powder, and cook about 2 to 3 minutes, stirring occasionally. Stir in the lentils, tomato sauce, water, ketchup, brown sugar, Dijon, Worcestershire, vinegar, celery seed, salt and pepper. Mix well. Reduce heat to low; cover and simmer 15 minutes. Serve on toasted buns, topped with sliced avocado and pickles on the side

SAUCY TEMPEH SLOPPY JOES

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and green pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Crumble tempeh into skillet; cook and stir for 5 minutes. Add tomato sauce, brown sugar, soy sauce and seasonings; cook and stir over medium heat until thickened, 10-15 minutes. Serve on buns.

SAUCY SLOPPY JOES

Steps:

• Spray cooking spray in medium skillet.
• Brown ground beef.
• Remove ground beef, drain, and set aside.
• In same skillet, cook onion until soft.
• Add chopped tomato, and cook until soft.
• Add garlic, salt, and pepper to cooked onions and tomato stirring for 30 seconds.
• Add tomato sauce, ketchup, V-8, Worcestershire sauce, brown sugar, and lemon juice to skillet with onion and tomato heating through until bubbly.
• Return ground beef to this skillet with sloppy sauce.
• Mix well, and heat through.
• Add optional spicy seasonings to taste.
• Spoon on warmed buns.

TEMPEH SLOPPY JOES

Steps:

• Heat olive oil in a 4 quart pan. Fry tempeh until light brown. Add onion and cook until translucent. Add mushtrooms and cook until wilted.
• Add remaining ingredients. Bring to a boil, then reduce heat and simmer for 45 to 60 minutes.
• Serve over whole wheat buns.