Go ahead and put the extra napkins away. These not too sloppy, tempeh joes are so simple and quick. They are NOT lacking in taste either. The recipe is from the cookbook "The Happy Herbivore" by Lindsay S. Nixon. I threw these together in possibly 30 minutes max with just a few key ingredients. Here they are...
Ingredients:
1 pack of tempeh (8 oz.)
1 tbsp soy sauce (and a little extra for after)
1 cup of brown rice
1 yellow onion; diced
1/4 of ketchup (a little extra for after)
2 1/4 tsp of chili powder
1 1-4 tsp of smoked paprika
2 tsp of yellow mustard (a little extra for after)
Salt and pepper
Sandwich Thins
Directions:
First take your block of tempeh and cut into two squares. Put these in a pot of boiling water and 1 tbsp of soy sauce for 10 minutes. While the tempeh is boiling cook your rice and dice your onion. Sauté the onion in a little olive oil and salt and pepper until onion is translucent and soft. Remove tempeh from heat and drain while rinsing in cold water. Using a cheese grater, grate the tempeh into a fine texture. Finally mix the tempeh crumbles, rice, onion, ketchup, mustard and seasonings. I added a little more of the seasonings just to suite my personal taste preferences. I also added another TB of soy sauce but of course that's up to your personal taste. Taste and then decide! I did heat the tempeh sloppy joe mixture in a pan for about 5 minutes while stirring to prevent sticking. This made the mixture nice and warm, ready to serve!
This mixture could also be enjoyed in lettuce wraps or on a bed of rice or quinoa. I simply could eat this stuff by the spoonful it's so scrumptious so anyway you serve it, it won't disappoint!
My summertime Shocktop Lemon Shandy topped off this terrific, quick meal. I will be making these this summer for sure! Possibly will pair with a summer vegan potato salad? We shall have to wait and see...
Enjoy!
~Crago
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