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Sloppy Janes

Posted By Julianna Hever and Beverly Lynn Bennett On December 8, 2011 @ 11:29 am In Sandwiches and Wraps,Tofu, Tempeh, and Vegan Sausage Main Dishes,Vegan Burgers,Vegan Dinner Recipes | No Comments

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 Cooking [1]  [1] by Julieanna Hever, M.S., R.D., CPT, and Beverly Lynn Bennett (Alpha Books, 2011).

[1]

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 [2], 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 Chef [3]and Julieanna at The Plant-Based Dietician. [4]

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URL to article: http://www.vegkitchen.com/recipes/everyday-meals/sandwiches-and-wraps/sloppy-janes/

URLs in this post:

[1] The Complete Idiot’s Guide® to Gluten-Free Vegan Cooking: http://www.amazon.com/exec/obidos/asin/1615641254/vegetariankit-20

[2] Gluten-Free Hamburger Buns: http://www.vegkitchen.com/recipes/vegan-baking-and-sweets/gluten-free-hamburger-buns/

[3] The Vegan Chef: http://www.veganchef.com/

[4] The Plant-Based Dietician.: http://toyourhealthnutrition.com/

[5] V: http://www.vegkitchen.com/category/recipes/everyday-meals/sandwiches-and-wraps/

[6] V: http://www.vegkitchen.com/category/recipes/everyday-meals/vegan-burgers-everyday-meals/

[7] Vegan Dinner Recipes: http://www.vegkitchen.com/vegan-dinner-recipes/

[8] Tofu, Tempeh and Vegan Sausage Main Dishes: http://www.vegkitchen.com/category/tofu-tempeh-and-vegan-sausage-main-dishes/

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