Recipe: Veggie Sloppy Joes (using chopped vegetables and Tempeh)

VEGGIE SLOPPY JOES

"This recipe gives you the opportunity to clean out your vegetable bin. That doesn't mean it's fine to use shriveled carrots or sprouting potatoes, but you can use practically any combination of vegetables in place of or in addition to the bell peppers. If you leave the cilantro out, fine. If you want to add more ketchup, go right ahead. The only things I wouldn't play around with are the Tempeh and the canned tomatoes. One bit of advice: Sloppy Joes are sloppy, so eat these with people you know well."

1 tablespoon canola oil
1 large onion, chopped
1 green bell pepper, chopped*
1 red bell pepper, chopped*
3 garlic cloves, minced
2 tablespoons chili powder
2 packages (8 ounces each) Tempeh
1 (28 ounce) can diced tomatoes, with their juice
1/4 cup ketchup (or to taste)
1 teaspoon vegetarian Worcestershire sauce or Worcestershire sauce
1 cup water
1/4 cup chopped fresh cilantro leaves and stems (optional)
Hot sauce to taste
Kosher salt and freshly ground black pepper to taste
6 toasted bulky rolls (for serving)

In a large skillet, heat the canola oil over medium heat. Add the onion and saute, stirring occasionally, until soft, about 7 minutes.

Add the bell peppers, garlic, and chili powder, and cook for 2 minutes more.

Crumble the Tempeh into the pan (it will crumble more as it cooks, with the help of a wooden spoon). Add the tomatoes, ketchup, Worcestershire sauce, and 1 cup water and mix well. Simmer, stirring occasionally, until heated through and the flavors are well blended, about 10 minutes. Remove from the heat.

Stir in the cilantro and hot sauce. Season with salt and pepper. Serve over toasted bulky rolls.

*You can use practically any combination of vegetables in place of or in addition to the bell peppers.

Makes 6 servings
Source: Entertaining for a Veggie Planet by Didi Emmons