Sloppy Janes

Everyone will love these Sloppy Janes, even if you’re not gluten-free. They pack a punch that will have everyone wanting a second!  Recipe from The Complete Idiot’s Guide® to Gluten-Free Vegan Cookingby Julieanna Hever, M.S., R.D., CPT, and Beverly Lynn Bennett (Alpha Books, 2011).

Makes: 6 sandwiches

  • 1 (8 ounces) package tempeh, cut into ½-in. cubes
  • 1 tablespoon olive oil
  • 5 tablespoon low-sodium vegetable broth
  • ½ cup red onion, diced
  • ½ cup green bell pepper, diced
  • ½ cup red bell pepper, diced
  • 2 tablespoon jalapeño pepper, ribs and seeds removed, and finely diced
  • 1 ½ tablespoon garlic, minced
  • 1 cup fire-roasted crushed tomatoes
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon wheat-free tamari
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika or sweet paprika
  • ¼ teaspoon freshly ground black pepper
  • 6 Gluten-Free Hamburger Buns, split

Place a large, nonstick skillet over medium heat. Add tempeh cubes and olive oil, and sauté, stirring often, for 2 minutes. Add 3 tablespoons vegetable broth, and cook, stirring often, for 3 more minutes.

Add red onion, green bell pepper, red bell pepper, jalapeño pepper, garlic, and remaining 2 tablespoons vegetable broth, and cook, stirring often, for 3 more minutes.

Add crushed tomatoes, nutritional yeast flakes, tamari, oregano, chili powder, smoked paprika, and pepper, and cook, stirring often, for 2 more minutes. Remove from heat.

Evenly divide mixture among Gluten-Free Hamburger Buns, and serve hot.

Variation: For milder-flavored Sloppy Janes, replace the fire-roasted crushed tomatoes with ¾ cup ketchup and 1 tablespoon spicy brown mustard or 1 (6-ounce) can tomato paste and 1/3 cup water.

Plant-Based Dietitian Recommends: Substitute an additional 2 tablespoons vegetable broth or water for the oil, for a total of 7 tablespoons vegetable broth or water.

Visit Beverly at The Vegan Chefand Julieanna at The Plant-Based Dietician.

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