Sloppy Joes (Adapted from The Imus Ranch Cookbook)
2 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, peeled and sliced
2 teaspoons dried oregano
3 tablespoons balsamic vinegar
1 32-ounce bottle vegetable cocktail or tomato juice
1 14 ounce can regular or fire roasted can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Worcestershire sauce – vegan
1 teaspoon spicy mustard
4 cups Tempeh – first boiled in water for 10 min. (2 blocks of Tempeh)
2 cups soy mozzarella cheese (optional)
cornstarch -- if mixture needs thickening
Heat the oil in a medium saucepan over medium heat. When the oil is simmering, add the onion, garlic and oregano, and sauté until the vegetables are tender, 6-8 minutes. Add the balsamic vinegar and boil to reduce by half, about 3 minutes.
Boil Tempeh for approximately 10 minutes to remove bitterness. Let cool then chop finely.
Add vegetable cocktail, tomatoes, salt, pepper, Worcestershire sauce, and mustard and bring to a low boil. Simmer for 15 minutes, then add the chopped tempeh, and stir until it is thoroughly softened and the liquid is absorbed. Let simmer for a bit and add cornstarch if mixture needs thickening.