Tempeh is firm and chewy in texture and is a great meat substitute. We mash and shred ours to create a mouth watering sammie. Be sure to grab some extra napkins!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 2 people
/ serving 2 people
Red Onion, chopped
Burger Bun(ContainsEgg/Oeuf, Wheat/Blé, Milk/Lait)
Sloppy Joe Seasoning
Salt and Pepper*
Preheat oven to 425°F (to roast the carrots and toast the buns). Start prep when oven comes up to temp! Tempeh comes in a dense, rectangular block. Boiling the tempeh in water before frying it will help soften and tenderize it for easier consumption.
Strip the rosemary leaves from the stems and finely chop 2 tsp. On a foil-lined baking sheet, toss the carrots with 2 tsp rosemary and 2 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, tossing halfway through cooking, until golden-brown and tender, 30-32 min.
Meanwhile, in a small pot, combine the tempeh with enough water to cover (approximately 1-2 inches). Bring to a boil over high heat, then reduce heat to medium-low. Simmer until the tempeh is fork-tender, 8-9 min.
When the tempeh is tender, drain and pat dry with paper towels. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil, then the tempeh and the sloppy joe seasoning. Using a potato masher, break the tempeh into smaller pieces. Add the onions and cook, stirring occasionally, until the onions soften, 2-3 min.
In the same pan as the tempeh mixture, add the tomatoes, ketchup and brown sugar. Season with salt and pepper. Bring up to a boil, then reduce the heat to medium-low. Cook, stirring occasionally, until the tempeh mixture is slightly thickened, 4-5 min.
Meanwhile, cut the buns in half and arrange them on a baking sheet, cut-side up. Toast in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Divide the sloppy joe tempeh mixture between buns. Serve the rosemary carrot sticks on the side.