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This is our own family recipe, and my kids ask for it often. In winter, we serve them with a baked potato and steamed vegetables. In summer, we eat them with corn on the cob and a fresh, garden salad.
Ingredients:
1 tbls. olive oil
1 medium onion, chopped
1 medium green pepper, chopped
1 8 oz. Package tempeh, chopped or crumbled
1 8 oz. can tomato sauce
1 tbls. chili powder (more if you like it spicy)
1 tsp. cumin
Dash salt
1 tbls. yellow mustard
1 chopped, fresh tomato (optional)
4 large, whole grain buns
4 slices cheddar cheese
Bean sprouts (optional)
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Heat the olive oil in a large frying pan over medium heat. Sauté the onion and pepper until the onion is soft and translucent. Add the tempeh, turn heat down, and cook for about 15 minutes, stirring often. When the tempeh is browned, add the tomato sauce and seasonings and cook for another 10 minutes. Add the optional fresh tomato just before serving.
For a treat, lightly toast the buns and melt the cheddar right on top. Serve the sloppy joes as a sandwich or open-faced and top with sprouts. Enjoy!
Recipe submitted by: Elizabeth Bauchner
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