11/5/14 Sloppy Joe Night

LuckyPotLuck Link – I prepared vegetarian, actually vegan, Sloppy Joe mixture using a recipe found at The Vegetarian Resource Group web site.  This is a link to the recipe, including nutritional data.  The recipe says it makes 4 sandwiches, those are very large portions.  It easily makes 6 sandwiches.   Before preparing this dish for MESH I made it once as the center of a  meatless Monday meal for my family.  Based on that test run, and our tastes, I made the following changes when I doubled the recipe for UUCM MESH Cafe:

1, substituted 2 cloves of finely minced garlic for every 4 servings instead of the pressed garlic or garlic powder that the recipe specified, 4 cloves when doubling the recipe – the minced garlic was added to the skillet with the diced vegetables

2, added 3 tablespoons of light brown sugar

3, used apple cider vinegar instead of the red wine vinegar or plain vinegar that the recipe specified

4, added one tablespoon of Sriracha Hot Chili Sauce ( the real deal by Huy Fong Foods )

5, I substituted one 10 oz can of RO*TEL ( diced tomato & green chilies ) for a portion of the 30 ounces of tomato sauce the recipe specified

The original recipe text follows:

SLOPPY JOES

(Makes 4 sandwiches)

The beauty of these hot sandwiches is that they make an easy dinner, served simply over a bun and eaten with a fork. Tempeh works best here because the crumbly, slightly chewy texture is most reminiscent of the original sloppy Joes. The peppers, celery, and carrots make this sloppy hot sandwich a full meal deal.

  • 1-2 Tablespoons safflower oil
  • 1 cup diced green or red peppers
  • 1 cup diced celery
  • ½ cup diced carrots
  • 8 ounces tempeh
  • 2 cloves garlic, pressed, or ½ teaspoon garlic powder
  • 1 Tablespoon molasses
  • 1 Tablespoon red wine vinegar or plain vinegar
  • 2 Tablespoons chili powder
  • One 15-ounce can no-salt-added tomato sauce
  • Dash of cayenne
  • Salt to taste
  • 4 whole grain rolls or buns, sliced in half

Add oil to a heavy skillet over medium heat. Add peppers, celery, and carrots. Stir and cook until vegetables soften, adding a little water if necessary. Crumble tempeh and stir in with garlic. Stir and add molasses, vinegar, chili powder, tomato sauce, and cayenne.

Cover and simmer on low heat for 20 minutes. Taste and then add salt, if desired.

Toast buns on a lightly oiled griddle, if desired. Spoon tempeh topping over the buns. Serve with coleslaw.

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