- In a large skillet, heat the canola oil over med. heat. Add the onion and saute, stirring occasionally, until soft, about 7 minutes. Add the bell peppers, garlic, and chili powder, and cook for 2 minutes more.
- Crumble the tempeh into the pan (it will crumble more as it cooks, with the help of a wooden spoon). Add the tomatoes, ketchup, and Worcestershire sauce, and 1 cup water and mix well. Simmer, stirring occasionally, until heated through and the flavours are well blended, about 10 minutes. Remove from the heat.
- Stir in the cilantro and hot sauce. Season with salt and pepper. Serve over toasted bulky rolls.
Note: The sloppy joe mixture can be made up to 3 days ahead and stored in an airtight container in the fridge. Re-heat in the microwave or on the stove.
Dave and the girls really liked it. Jamie actually gobbled hers up. Dave kept saying "It's really good", but I wasn't sure if he was teasing (he is practically a carnivore), but he said, "No. Really. It's really good. I'd eat this again for sure".
Ironically, I wasn't as big a fan. I'm just not that fond of stuff in tomato sauce. I don't know why because I really like fresh tomatoes and I even like tomato soup - but I just don't love tomato sauce -- and this is very tomato sauc-y. That was my only problem with it, though, and I did still eat it all.
Other notes: it has been very hard to find Tempeh! I haven't been able to find it in any grocery store and I couldn't even get it at the Asian market. I got some, finally, at The Horn of Plenty but one of the two packages they sold me was expired. They also sold me an expired (by a YEAR) package of Seiten. Not to mention, I got a parking ticket for getting back to the truck literally 6 minutes late. I think the ticket guy must have just been standing there waiting for the time to run out.
Happy St. Patrick's Day everyone and
have a Terrific Tofu Tuesday!
*recipe from Didi Emmons book, "Entertaining for a Veggie Planet".
Brought to you by...
Kaci@Ellyphant & Kelli@Gohn Crazy