Thursday, May 10, 2012

Tempeh Sloppy Joes

Oh HEY blog. How's it going?

So when we were in San Francisco a couple weeks ago, ( yes, I know, I'm awful at giving you travel photos. I will do it sometime this year. PROMISE.) Alex and I went to this really cool cafe by our hotel for lunch and Alex had this fantastic sandwich. Afterwards I promised to give it a shot at home, and here's what I came up with! Alex devoured two of them, and the one I had was mighty tasty, so I'd say that was a success! Take that making up recipes!

Tempeh Sloppy Joes!

 1 onion, finely chopped
1 celery stalk, finely chopped
1 bell pepper, chopped
approximately 1/4 cup grated carrot (I didn't actually measure, this is a guess)
5 garlic cloves chopped
1 15 oz can tomato sauce
1/2 tsp chili powder
1 tsp cumin
1 TBS red wine vinegar (plus an extra splash)
1 TBS soy sauce (plus an extra splash or so)
1 TBS Worcestershire 
dash of red pepper flakes
1/4 tsp oregano
dash of paprika (a bit less then 1/4 tsp)
dash of cayene pepper
1 tsp brown sugar 
sea salt and a few grinds black pepper
1 tempeh cake
olive oil
Burger buns for serving, toasted
avocado and bell pepper, shredded cheese for topping

Add the onion, celery, carrot and garlic to a frying pan with a bit of olive oil. Saute until softened. Add in the tomato sauce, vinegar and sauces and spices and sugar. Stir until well mixed. Cover and simmer over low heat 5-10 minutes.

While this sauce is cooking, chop up the tempeh and fry with a bit of olive oil in a separate pan about 5 minutes or until browned. Let cool until you can handle it. Then crumble into small pieces. Add the tempeh to the sauce mixture. Let simmer about 5 minutes.

Serve over toasted bread with toppings as desired. Enjoy!