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    Home » Recipes » Vegan Main Dishes

    Sloppy Janes (Gluten-Free Sloppy Joes)

    Published: Jan 8, 2010 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Everyone will love these tempeh-based Sloppy Janes—a gluten-free version of sloppy joes—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* by 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
    1. 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.
    2. 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.
    3. 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.
    4. 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 ⅓ 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, and Julieanna at The Plant-Based Dietician.

    Find more of VegKitchen’s:

    • Vegan sandwiches and wraps
    • Vegan burger recipes
    • Vegan Dinner Recipes and more Tofu, Tempeh and Vegan Sausage Main Dishes.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    More recipes you may enjoy

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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