Sunday, June 17, 2012

Sloppy Joes


I guess I could just keep using my same old tried and true Sloppy Joe recipe but I love to try out new versions.  This version has a strong tomato taste, a good one to add to your collection.  The original recipe called for vegetable protein (soy crumbles) but I used Tempeh for a more neutral flavor.  Enjoy!

 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)
8            buns
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 saut√© 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. 

No comments:

Post a Comment