Tempeh sloppy joes with rainbow slaw

Name: Tempeh sloppy joes with rainbow slaw
Prep time: 30 minutes
Yield: 4
Ingredients: 16 oz tempeh (two 8-oz packages); 2 tablespoons avocado oil; 1 cup diced yellow onion; 1 tablespoon crushed garlic; 0.5 cup vegetable broth; 5 tablespoons tomato paste; 3 tablespoons soy sauce; 2 tablespoons maple syrup; 1 teaspoon smoked paprika; 1 teaspoon garlic salt; 0.5 teaspoon black pepper; 1 cup thinly sliced red cabbage; 1 cup shredded carrot; 2 tablespoons vegan mayonnaise; 1 tablespoon rice vinegar or another mild vinegar; 1 teaspoon garlic powder; 1 teaspoon onion powder; 0.5 teaspoon salt; 4 hamburger buns; 2 tablespoons vegan mayonnaise, for toasting the buns; optional toppings: pickles, Dijon or whole grain mustard, chopped romaine lettuce

These tempeh sloppy joes are a classic comfort food with a plant-based twist. Hearty tempeh simmers in a sweet and savory sauce of tomato, maple syrup, and smoky paprika, then gets piled onto toasted buns and served with a crunchy rainbow slaw on the side.

They’re packed with protein, super simple to make, and ready in about 30 minutes. This sandwich is kid-approved and sure to leave grown-ups feeling nostalgic for their childhood!

Preparation Time: 30 minutes

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Ingredients

SERVINGS:

Calories: 580 Protein: 30 g

Sloppy joes

16 oz tempeh (two 8-oz packages)
2 tablespoons avocado oil
1 cup diced yellow onion
1 tablespoon crushed garlic
0.5 cup vegetable broth
5 tablespoons tomato paste
3 tablespoons soy sauce
2 tablespoons maple syrup
1 teaspoon smoked paprika
1 teaspoon garlic salt
0.5 teaspoon black pepper

Rainbow slaw

1 cup thinly sliced red cabbage
1 cup shredded carrot
2 tablespoons vegan mayonnaise
1 tablespoon rice vinegar or another mild vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon salt

For serving

4 hamburger buns
2 tablespoons vegan mayonnaise, for toasting the buns
optional toppings: pickles, Dijon or whole grain mustard, chopped romaine lettuce

Preparation

Make the slaw: In a medium bowl, combine the red cabbage, carrot, vegan mayonnaise, vinegar, garlic powder, onion powder, and salt. Mix well and set aside to let the slaw soften slightly while you cook.
Make the sauce: In a separate bowl, whisk together the broth, tomato paste, soy sauce, maple syrup, smoked paprika, garlic salt, and black pepper until smooth.
Marinate the tempeh: Cut the tempeh into small cubes and add them to the sauce. Stir to coat and let sit for 5 minutes.
Sauté the onion and garlic: Heat the avocado oil in a large pan over medium heat. Add the onion and garlic and cook for about 5 minutes, until soft.
Simmer the tempeh: Add the tempeh and all of the sauce to the pan and stir. Reduce the heat to low, partially cover, and simmer for about 10 minutes, stirring occasionally.
Toast the buns: While the tempeh simmers, spread a thin layer of vegan mayonnaise on the cut sides of the buns. Place them mayonnaise side down in a hot skillet and toast for about 1 minute, until golden brown.
Build the sandwiches: Spread mustard on the buns, if using, then layer with romaine, the tempeh mixture, and pickles. Serve with the rainbow slaw on the side.

An overhead view of an open tempeh sloppy joe with lettuce and saucy tempeh on a sesame bun, next to a skillet of tempeh filling and a bowl of slaw.

Tips

Crumble instead of cube: For a texture closer to classic sloppy joes, crumble the tempeh with your hands instead of cutting it into cubes.
Adjust the sauce: Add an extra tablespoon of maple syrup for a sweeter sauce, or a pinch of red pepper flakes for a little heat. If the sauce gets too thick, stir in a splash of water.
Make the slaw more colorful: Add a handful of shredded green cabbage or sliced green onions for even more color and crunch.
Pile it on: For extra crunch, add a scoop of the slaw right on top of the sandwich instead of serving it on the side.
Make ahead: The slaw can be made up to a day ahead. It will soften slightly as it sits.
Storage: Store the tempeh mixture in an airtight container in the fridge for up to 4 to 5 days, and store the slaw separately for up to 3 days. Reheat the tempeh in a pan with a splash of water.