That's Sloppy Joe mix (recipe below) ready for re-heating and eating with Bakers on Broad multigrain bread and Blooming Glen lettuce. The nearly 100% local salad has Blooming Glen lettuce, tomato, sweet peppers and carrots, our own garden string beans, onion and broccoli, and some totally not local, not organic, canned black olives. I know, I'm so ashamed :P
On my quest for quick, nutritiously-complete, veg*n dinners that are not stir fries, I found this recipe for Tempeh Sloppy Joes at vegkitchen.com. I altered it a bit, increasing the servings by adding TVP, and upping the flavors by adding fresh sweet red bell, poblano, paprika peppers (all local from Blooming Glen), and a sprinkling of cayenne pepper.
TEMPEH SLOPPY JOES
- 1 tablespoon light olive oil
- 2 medium onion, finely chopped
- 10- to 12-ounce package tempeh, any variety, finely crumbled
- 1 cup TVP
- 1 cup water, stock or broth
- 1 chopped green bell pepper
- 1 chopped red bell pepper
- 2 chopped poblano peppers
- 1 chopped paprika pepper
- 1 jar thick tomato sauce
- 2 tablespoons Bragg's Liquid Aminos
- 3 tablespoons maple syrup
- 1 teaspoon each: chili powder, cumin, garlic powder, cayenne pepper
- Whole wheat rolls or pita bread
- Shredded lettuce
Add the remaining ingredients (except the last 2), stir well, and cook over low heat for 10 minutes. I kept an extra bit of broth nearby and added as necessary. Serve hot on whole wheat rolls or in pita bread with shredded lettuce.
Jason absolutely loved these, and it's his current favorite dish. Thanks for making me look good, Veg Kitchen :) Of course, thank goodness for the local farmers and bakers, too!