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5 from 1 vote

Vegan Sloppy Joe’s

by Chef Lisa Kelly, blogger and teacher at the Herbal Academy of New England
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 8
Calories: 292kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 cayenne pepper minced
  • 1 small red onion diced
  • ½ red bell pepper chopped
  • 3 cloves garlic minced
  • ¼ cup organic tomato paste
  • 1 can organic fire roasted tomatoes
  • 2 tablespoon sriracha
  • 2 tablespoon pure maple syrup
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoon paprika
  • 2 teaspoon cumin
  • 1 teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 8 oz package organic tempeh crumbled
  • 1 cup cooked kidney beans
  • 1 ½ cup cooked chickpeas
  • salt to taste
  • 8 whole grain hamburger buns

Instructions

  • Over medium heat, cook olive oil and cayenne pepper in a large saucepan for one minute
  • Add red onion, bell pepper and garlic and cook for 5 minutes
  • Add all remaining ingredients and bring to a boil
  • Reduce to a simmer and cook for 15-20 minutes, occasionally using a potato masher to break down the bean/tempeh mix until you have a fairly chunky consistency
  • * Serve over toasted whole wheat buns

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. serve on toasted whole grain hamburger buns

Nutrition

Calories: 292kcal | Carbohydrates: 42g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 547mg | Potassium: 505mg | Fiber: 6g | Sugar: 10g | Vitamin A: 682IU | Vitamin C: 16mg | Calcium: 119mg | Iron: 5mg