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Sloppeh Joes


This vegetarian version of the familiar classic is based on the recipe Bastyr University faculty Cynthia Lair, CHN, grew up eating. Tempeh is made from soybeans, and is fermented then pressed into a savory cake form that can be easily be used in recipes that call for ground meat. 


2 tsp
olive oil
1 medium
onion, chopped
1 medium
green pepper, chopped
1 clove
garlic, minced
1⁄4 tsp
sea salt
8 oz
tempeh (can substitute with ground meat or pulled pork)
2⁄3 cup
fruit-sweetened, organic ketchup
2 tsp
whole grain mustard
1 tbsp
brown rice vinegar
1⁄2 tsp
ground cloves
whole grain hamburger buns
  to taste
lettuce (optional garnish)
  to taste
pickles (optional garnish)
  to taste
sprouts (optional garnish)


Heat oil in a 10-inch skillet. Add onion, pepper, garlic, and salt; sauté until soft. Crumble tempeh with fork or by hand; add to onion mixture. Let the tempeh brown. Mix ketchup, mustard, vinegar, and cloves together in a small bowl. Add to tempeh mixture, mixing well. Warm buns in oven if desired. Spoon tempeh mixture onto buns and serve with your favorite garnish. Serve with corn on the cob and coleslaw.

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Sloppeh Joes
SourceAdapted from Feeding the Whole Family by Cynthia Lair (Moon Smile Press)
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes