Leftovers For Lunch

So I’ve made tempeh Sloppy Joe’s before.

 

I was craving them this week. I actually wanted to make them for Christina on Tuesday but she turned up her nose to them.

So I made them for the boy last night cuz I knew he liked ‘em!

• 1/4 cup canola oil
• 1/2 a large onion, minced
• 2 (8 ounce) packages tempeh
• 1 minced green bell pepper
• 2 cloves garlic, minced
• 1 can tomato sauce (15 oz I think?)
• 1 tablespoon Worcestershire sauce (This is the almost vegan part. My Worcestershire has anchovies in it, but you can buy a vegan kind!)
• 1 tablespoon honey
• 1 tablespoon blackstrap molasses
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon celery seed
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 1 pinch ground black pepper
• hamburger buns

Directions

1. 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.

They are delicious, I tell you.

I made some kale chips on the side to go with.

*nom*nom*nom*

Please try this recipe. It’s fantastic.

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