Tempeh Sloppy Joe Sliders Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 20 minutes
1 teaspoon olive oil
1 medium red onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
Two 8-ounce packages tempeh (soy-free if necessary), crumbled
½ cup low-sodium vegetable broth (or water)
One 15-ounce can no-salt-added crushed tomatoes
One 6-ounce can no-salt-added tomato paste
¼ cup liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
2 tablespoons maple syrup
1½ teaspoons ground cumin
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and black pepper to taste
16 slider or 8 full-size vegan burger buns (gluten-free if necessary)
Vegan mayonnaise (soy-free if necessary), optional
Sliced avocado, optional
1Heat the olive oil in a large, shallow saucepan over medium heat.
2Add the onion and cook until slightly translucent.
3Add the bell pepper and garlic and cook for a couple of minutes more, until the garlic is fragrant.
4Add the tempeh, broth, crushed tomatoes, tomato paste, liquid aminos, maple syrup, cumin, parsley, thyme, and paprika.
5Cook, stirring occasionally, until the tempeh is tender and the sauce is thick, 10 to 12 minutes.
6Add the salt and pepper, then remove from the heat.
7Serve on the burger buns, slathered with mayonnaise and topped with avocado (if using).
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.