This blog now has two tempeh sloppy joe recipes. You’d think I loved sloppy joes and ate a ton of them in my pre-vegan days, but you would be wrong. I honestly can’t even remember the last time I had a non-vegan sloppy joe. I can tell you the last time I had a vegan sloppy joe…tonight at dinner. And the time before that was two days ago for dinner. These are so tasty, we were all really excited to have them as leftovers tonight for dinner.
The flavor of these depends a lot on the type of barbecue sauce you use. This summer we made our own charred chili barbecue sauce, so I used that. It was smoky and sweet and delicious. Any vegan barbecue sauce will work, so pick your favorite. If the sauce you use is really sweet, use less brown sugar.
Tempeh normally has a bitter flavor, so I always steam it before cooking. Steaming does two things for this recipe: it removes the bitterness, and it makes the tempeh easy to crumble so that it resembles the texture of ground beef.
This recipe makes enough to feed a crowd, so if you’re cooking for 2-3, consider halving the recipe, or just be prepared to have leftovers, which was fine by me.
Vegan Barbecue Tempeh Sloppy Joes
Two 8 oz packages of organic tempeh
2 1/2 c barbecue sauce
1/2 c ketchup
1/4 to 1/2 c brown sugar
hamburger or slider buns
Remove tempeh from packaging, cut in half and steam for 20 minutes. Remove from steamer and let cool until the tempeh is cool enough to handle with bare hands. Once the tempeh is cool you can proceed with making the sloppy joes.
In a non stick sauce pan or skillet combine the barbecue sauce, ketchup and 1/4 of brown sugar. Mix well and taste, adding more brown sugar if needed. Crumble the tempeh into the sauce and cook over medium-low heat for 20 minutes, stirring often.
Serve on your favorite vegan hamburger or slider buns. I love Rudi’s Organic Potato Slider Rolls. They are vegan, and everything tastes better in mini-servings!