The Sloppy Joes are an adaptation of a recipe found in Soy! Soy! Soy! by Jeanette Parsons Egan, and are delicious. My oldest son, who has forsworn tofu and tempeh “until I turn 18”, actually had two helpings! Though I have fond memories of eating tator tots with traditional Sloppy Joes as a child, we’re currently fans of Utz reduced-fat potato chips.
Tempeh Sloppy Joes – serves 4 – 6
- 1 TBS olive oil
- 1 large onion, chopped
- 1 green pepper, chopped
- 2 large garlic cloves, chopped
- 1 1/2 cups finely chopped celery
- 2 tsp dry mustard
- 2 tsp dried thyme
- 1 lb. soy tempeh, crumbled
- 15 oz. can tomato sauce
- 1 cup ketchup
- 1/4 cup packed brown sugar
- couple dashes of hot sauce
- Whole wheat hamburger buns
Heat oil in a large skillet over medium heat.
Saute onions, green pepper, garlic and celery until tender, about 8 – 10 minutes.
Stir in the dry mustard and thyme, cooking for 1 minute.
Add tempeh through hot sauce, lower heat to medium-low, and cook, stirring occasionally, for 15 – 20 minutes.
If it’s too thick for your liking, add a little water. Serve on hamburger buns.
Creamy Cole Slaw – adapted from Bobby Flay by way of Foodnetwork.com
- 10 oz. package of finely shredded green cabbage
- 1 large carrot, finely shredded
- scant 2/3 cup reduced-fat mayonnaise
- 1 TBS sour cream or non-fat plain Greek yogurt
- 1 TBS grated onion
- 1 TBS sugar
- 1 TBS white vinegar
- 1 1/2 tsp dry mustard
- 1 tsp celery salt
- salt and freshly ground black pepper to taste
Whisk together mayonnaise through pepper.
Toss with cabbage and carrot in a large bowl until well-combined.