Vegan Sloppy Joe’s
by Chef Lisa Kelly, blogger and teacher at the Herbal Academy of New England
Ingredients
- 1 tbsp olive oil
- 1 cayenne pepper minced
- 1 small red onion diced
- 1/2 red bell pepper chopped
- 3 cloves garlic minced
- 1/4 cup organic tomato paste
- 1 can organic fire roasted tomatoes
- 2 tbsp sriracha
- 2 tbsp pure maple syrup
- 1 tbsp tamari or soy sauce
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp dried thyme
- 1/4 tsp black pepper
- 8 oz package organic tempeh crumbled
- 1 cup cooked kidney beans
- 1 1/2 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: 292kcalCarbohydrates: 42gProtein: 15gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 547mgPotassium: 505mgFiber: 6gSugar: 10gVitamin A: 682IUVitamin C: 16mgCalcium: 119mgIron: 5mg
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