TEMPEH SLOPPY JOE SLIDERS

SERVES 8 PORTIONS

1 tsp. olive oil

1 medium red onion, diced

1 red bell pepper, diced

2 garlic cloves, minced

Two 227g (8oz) packages tempeh (soy-free if necessary), crumbled

1/2 cup low-sodium vegetable broth (or water)

One 425g (15oz) can no-salt- added crushed tomatoes

One 170g (6oz) can no-salt-added tomato paste

1/4 cup liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

2 tbsp. maple syrup

1 1/2 tsp. ground cumin

1 tsp. dried parsley

1 tsp. dried thyme

1 tsp. smoked paprika

Salt and black pepper to taste

16 slider or 8 full-size vegan burger buns (gluten-free if necessary)

Vegan mayonnaise (soy-free if necessary), optional

Sliced avocado, optional

NUTRITIONAL VALUES

Calories: 84kcal
Fat: 5.7g (1.1g S.Fat)
Carbs: 8.6g
Protein: 1.1g
Sugar: 4.5g
Sodium: 8mg

METHOD

In a large, shallow saucepan over medium heat, heat the olive oil. Cook until the onion is slightly translucent. Cook for a few minutes more, until the garlic is fragrant, before adding the bell pepper and garlic. Combine the tempeh, broth, crushed tomatoes, tomato paste, liquid aminos, maple syrup, cumin, parsley, thyme, and paprika in a large mixing bowl. Cook, stirring occasionally, for 10 to 12 minutes, or until the tempeh is tender and the sauce is thick. Remove from the heat after adding the salt and pepper.

Serve on burger buns, mayonnaise-slathered and topped with avocado (if using).