Sloppy Joe’s are an American classic that most of us grew up with and grew out of as we gathered a more sophisticated taste. Leave it to Dr. Ruby Lathon to show us how sophisticated and healthy a vegetarian and gluten-free sloppy joe can be.
Tempeh is a great protein replacement that is gluten-free, cholesterol-free and offers high levels of calcium, so you will love the health benefits and your kids will love the taste.
See this recipe and other great vegan dishes on Ruby Lathon’s Veggie Chest series, here.
- 1 package (8 oz.) of plain organic tempeh, crumbled
- 1 16-oz. bottle organic barbecue sauce
- 1-2 tablespoons vegan Worcestershire sauce
- 1 large yellow onion finely diced
- 1 green pepper very finely diced (best done in food processor)
- 1 carrot, peeled and finely shredded (best done with food processor)
- 4 cloves garlic, minced
- 2 tablespoons stone ground brown mustard
- 2-3 tablespoons cold pressed coconut oil
- 1 tablespoon organic tomato paste
- 1/2 teaspoon cracked pepper
- 4-6 small whole grain buns
- 1 Heat a large skillet, add 3-4 tablespoons of water
- 2 Add crumbled tempeh, green peppers, garlic and onions to heated skillet, let brown and caramelize, add more water as needed (about 5-7 minutes).
- 3 After about 6 minutes when tempeh is almost done add 2-3 tablespoons of coconut oil to help brown, add carrots, cook for another 2-3 minutes.
- 4 Add barbecue sauce and mustard and let simmer for about 5 minutes
- 5 Add shredded lettuce on bottom of bun, spoon on tempeh and top with bun top. Enjoy!