Here’s a secret: I don’t really like tempeh.
But I really like this recipe, and it’s probably one of the only reasons I’d buy the stuff.
Tempeh Sloppy Joes
Excellent on your favourite gluten-free bread (this is on the Mexican Mole Bread from my first book, but first made into garlic toast.
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
1 large red bell pepper, finely chopped
3 cloves garlic, finely chopped
1 tablespoon chili powder
2 teaspoons oregano
1 teaspoon ground cumin
1 (250g/8oz) package tempeh
1 1/2 cups water
1/3 cup tomato paste
1 tablespoon gluten-free tamari
1 tablespoon agave nectar
1 tablespoon yellow mustard (or this one)
Himalayan or fine sea salt to taste
Fresh ground pepper to taste
Heat the olive oil in a large saucepan over medium-high head. Add the onions and peppers, cooking until tender, a few minutes. Stir in the garlic and cook for about 1 minute, until fragrant. Add the cumin, chili powder, and oregano. Cook for 1 moment to bloom the flavor. Add tempeh, gently stirring to coat.
Add the remaining ingredients to the saucepan, whisking until paste is smooth. It will not be very thick yet. Cover, reduce the heat and let simmer for 15 minutes, removing the lid every few minutes to give it a quick stir. Add a splash or two of water if the mixture starts to stick to the pan. Remove the lid, and let continue to simmer until thickened, about 10 more minutes.
*As per recent requests, I’ve put links on certain ingredients for brands that I prefer/use and that are also safe for folks who are strictly gluten and dairy-free. If you’re looking for suggestions on ingredients I don’t link, feel free to comment below.