Tempeh Sloppy Joes, Creamy Cole Slaw, and Potato Chips

by Jennifer

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

Serves 4.

  • 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.


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