Vegetarian Sloppy Joe

0 Reviews
0% would make this recipe again

Tempeh is replacing minced meat in this vegetarian version of the popular American sandwich. As the name suggests, it is somewhat messy to eat, but it is very tasty and always a great hit with children.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 25 min
530 calories/serving

Ingredients

1 onions, finely chopped 200 g
2 cloves garlic, minced
1 1/2 tbsp canola oil 23 mL
1/2 tsp salt 2 g
1/2 tsp cayenne pepper 2 g
8 button (white) mushrooms, chopped 110 g
480 g tempeh, chopped
ground pepper to taste [optional]
1/4 cup tomato paste 80 g
1/2 cup ketchup 130 g
1 tsp brown sugar 4 g
1/4 cup water 65 mL
8 drops Tabasco sauce [optional] 0.63 mL
4 gluten-free hamburger buns 300 g

Method

  1. Prepare the vegetables: Finely chop the onion and mince the garlic.
  2. Heat the oil in a pan over medium heat. Add the onion then cook until it is translucent, about 3 min with occasional stirring, paying attention not to let it burn. Add salt, then reduce the heat, cover and cook until the onion is soft, about 5 min. Add the garlic and Cayenne pepper then cook with stirring until fragrant, 1 min.
  3. Add the mushrooms and tempeh. Cook 7-8 min, breaking up the tempeh with a wooden spoon.
  4. Season with ground pepper to taste, then add the tomato paste, ketchup, brown sugar, and water. A few drops of Tabasco sauce may be added for extra spiciness. Cover, then simmer 5 min.
  5. Adjust the seasoning. Spoon the mixture onto the buns then serve.

Observations

The mixture keeps up to 7 days in the refrigerator or up to 2 months in the freezer. To return it to its original consistency, you may need to add a little water when it is reheated.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

530

Fat

22 g

34 %

Saturated 3 g
+ Trans 0.1 g

15 %

Cholesterol

0 mg

Sodium

590 mg

25 %

Carbohydrate

63 g

21 %

Fibre

17 g

68 %

Sugars

18 g

Net Carbs

46 g

Protein

30 g

Vitamin A

105 %

Vitamin C

21 %

Calcium

17 %

Iron

33 %
More info

Claims

This recipe is :
Excellent source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin B6
Good source of  :
Calcium, Folacin, Vitamin E, Zinc
Source of  :
Omega-3, Omega-6, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B12, Vitamin C, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

0 Reviews (0 with rating only) 0% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.