Meatless Monday: Tempeh Sloppy Joes




Sometimes it’s fun to get sloppy and a little messy when you eat- and these sandwiches definitely fit the bill!  If you aren’t sure what tempeh (pronounced tem-pay) is, check out this post. I’ve seen people crumble up tempeh and use it in tacos and sloppy joes so I thought I would give it a try. Don’t forget you’ll need to steam the tempeh a bit before you crumble it up(see the same post if you want to know why)!

These tempeh sloppy joes are amazing- tempeh is the perfect texture for crumbling up and using in this type of recipe.  If you don’t like tempeh you could just use portabella mushrooms instead.  I really think the meaty-ness of the tempeh fits perfectly with the sauce.  This recipe is perfect for a casual Meatless Monday dinner!

Oh and by the by, any time I make (or think of) sloppy joes I can’t help but sing that Adam Sandler song. (Sloppy joe, slop sloppy joe)

Let’s get sloppy, shall we?

Tempeh Sloppy Joes
makes 6-8 sandwiches
(print this recipe)

1 package tempeh
1 small onion, chopped
1 bell pepper, chopped
1 cup chopped mushrooms (I like cremini mushrooms)
2 cloves garlic, minced
3 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon red wine vinegar
2 tablespoons vegetarian worcestershire sauce
1 15 oz can tomato sauce
Salt and pepper
Whole wheat burger buns


Steam tempeh for about 10 mins- I do it on the stove in a steamer basket.  Let tempeh cool before crumbling.

Over medium-high heat, sauté onion and bell pepper together in a little cooking spray until tender (veggie broth works nicely for sautéing veggies too).

Crumble in the tempeh (it should crumble easily) and add the mushrooms and garlic.  Cook until the mushrooms are tender, stirring occasionally.

Stir in the tomato paste, brown sugar, red wine vinegar, worcestershire sauce, and tomato sauce.  Simmer until sauce is thick.

Season with salt and pepper, to taste.

Spoon the mixture onto your burger buns and top with your favorite garnish- I love pickles on sloppy joes!  I also like to serve these with sweet potato fries.





Hope you had a great Meatless Monday!!


Bodacious Breakfast Burritos

Good morning!  There’s not much better on a weekend morning than brunch!  We had some pretty amazing breakfast burritos, so I just had to share the recipe.

Bodacious Breakfast Burritos

(Print this recipe!)

1 package tofu (drained but not pressed- you want a teensy bit of liquid)
1/2 bell pepper, diced
1/2 onion, diced
2 cups spinach
1 tsp turmeric
1/2 tsp Mexican oregano
salt and pepper, to taste
tempeh bacon
wrap of your choosing (I like the California Lavash wraps)
salsa, cheese and whatever else you want for topping your burritos

Sautee peppers and onions until tender.

Crumble in the tofu.

Add your spices- the turmeric, oregano, and S&P.

Stir and simmer until some of the water from the tofu evaporates out.

Add your spinach and stir until wilted



Get your wrap ready…



Load it up!  Start with the tempeh bacon…



Then your tofu scramble…



Then some Daiya cheese…



And salsa!



Enjoy on the patio on a lovely Sunday morning with a big cup of coffee!




My favorite mug- go Texans!!!



Terrific Tempeh

I am absolutely obsessed with tempeh right now!  If you’ve never tried tempeh, you are missing out my friend!  You need to try it ASAP!  I thought I’d take a minute to tell you all about this wonderful food!

What is tempeh?

Tempeh is a traditional soy product originally from Indonesia(it’s been a staple food there for over 2,000 years!!!). It is made by fermenting soybeans and forming them into a cake.  Tempeh is a whole soybean product.  Because of the fermentation process and its retention of the whole bean, it has a higher content of protein, fiber, and vitamins. It also has a very firm texture.

Tempeh Nutrition

Tempeh is a great source of protein, fiber, iron, manganese, phosphorus, and magnesium. 

What does it taste like?

Tempeh has a wonderfully nutty taste!  It’s also got a nice “meaty” chewiness to it.  Like tofu, it takes on the flavor of whatever you cook it with.  It soaks up marinades really really well!

What do I do with tempeh?

The opportunities are almost endless!  You can simply slice it and put it on a sandwich.  You can cube it up and throw it into your favorite stir fry.  You can marinate it any which way and sear it in a pan or bake it in the oven.  You can crumble it up into just about anything you can think of- sloppy joes, spaghetti sauce, BBQ sauce, etc… 

One thing I always do with it before I cook it is STEAM it!  Tempeh can have a bit of a strong(some people say a little bitter) taste.  Steaming it before you use it completely gets rid of that strong flavor leaving it with a nice, nutty, mellow flavor!  I also think it absorbs the marinade better when you steam it first.  Just throw it in a steamer basket in a pot on the stove and steam it for 10 minutes.

My favorite brands of tempeh

There are two brands of tempeh that I usually get- one is Lightlife, which you can get in soy, three grain, and wild rice.  The other is Turtle Island Foods, which comes in soy, 5 grain, and several different flavors. 


Whatever brand you choose, make sure it’s organic.  When it’s organic the soybeans used are not genetically modified!


One of my favorite things to do with tempeh is to make tempeh bacon!  It hits all the same notes as bacon, but no little piggies have to die!  It’s salty, smokey, and sweet.  What more could you ask for!  There are many different recipes out there, but here’s what works best for me…

Tempeh Bacon  (click here to print this recipe!)

1 package of tempeh
1/4 cup of tamari soy sauce
2-3 Tablespoons maple syrup (depending on how sweet you want it)
1/4 cup water
2 teaspoons liquid smoke
a little canola oil (to brush on the tempeh while you bake it)


Slice tempeh as thin as you can without it falling apart.


Throw it in the steamer basket and steam it for 10 minutes.


While the tempeh is steaming whisk together your marinade- the tamari, maple syrup, water, and liquid smoke.


When tempeh is done steaming, place into a bowl and pour the marinade on top.


Cover and refrigerate for at least 30 mins, I usually do an hour.

Preheat oven to 350 F and line a baking sheet with parchment paper.


Place tempeh strips on parchment paper. 


Brush strips with a little canola oil and bake them for 15 minutes (if you like yours a little saltier sprinkle with a little salt before baking). 


Flip them and bake for another 5 or so minutes until they are crispy.and dark brown.

The finished product:



My favorite way to eat my tempeh bacon:  Tempeh BLT!!!  Whole wheat bread, a little mustard, avocado, spinach, and tomato!



Wow!  This was a long post!  Hope you stuck with me and that you decide to give tempeh a try- I know you’ll love it!

Happy snacking!