Tempeh Sloppy Joes with Coleslaw

Topped with cool coleslaw, these saucy sandwiches are a great way to try tempeh for the first time. Substitute wild rice or three-grain tempeh, if available.

Yield: 6 servings (serving size: 1 sandwich)

Ingredients

• 1  tablespoon  olive oil
• 1  cup  chopped onion (about 1 medium)
• 1  pound  organic tempeh, crumbled
• 3  tablespoons  tomato paste
• 2  tablespoons  balsamic vinegar
• 2  teaspoons  brown sugar
• 1  teaspoon  Spanish smoked paprika
• 1  teaspoon  salt, divided
• 1/2  teaspoon  freshly ground black pepper, divided
• 3  cups  water
• 2  tablespoons  light mayonnaise
• 2  teaspoons  water
• 3  cups  thinly shredded cabbage
• 1/2  cup  shredded carrot (about 1 medium)
• 6  (1 1/2-ounce) hamburger buns

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until soft. Add tempeh; sauté 6 minutes or until beginning to brown.

Combine tomato paste, vinegar, brown sugar, paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Add tomato mixture to tempeh; stir to combine. Stir in 3 cups water. Simmer until mixture is thick and liquid is almost evaporated (about 20 minutes), stirring often. Remove from heat; keep warm.

Combine mayonnaise, 2 teaspoons water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Add shredded cabbage and carrot, tossing well to combine.

Top each of 6 bottom halves of hamburger buns with about 3/4 cup tempeh filling. Top each serving with about 1/3 cup cabbage mixture, and cover with top half of each bun. Serve sloppy joes immediately.

Nutritional Information

Calories:

319 (28% from fat)

Fat:

9.9g (sat 2.4g,mono 3.7g,poly 3.5g)

Protein:

21.3g

Carbohydrate:

37.6g

Fiber:

7.4g

Cholesterol:

2mg

Iron:

4.2mg

Sodium:

727mg

Calcium:

203mg