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 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.