Veggie Sloppy Joes
Ben Partridge
Sep 22, 2010

What kid doesn't love the messy fun of a saucy sloppy joe? It ranks right up there with mac and cheese and corn dogs. Of course sloppy joes aren't the first thing that pops to mind when thinking of the healthiest of sandwiches, but here's a super tasty veggie version of this American classic that will have your kids wolfing them down before they can stop to question the ingredients.

Putting this meal together gave us a sense of feeling doubly productive, since it also provided a chance to clear out the fridge of end-of-season produce. The two key ingredients are tempeh and tomatoes. Aside from that, any combination of vegetables will do.

Veggie Sloppy Joes
makes 1 quart


1 tablespoon of olive oil
1 large onion, diced
2 bell peppers, diced (red, green, orange or yellow)
1 zucchini, diced
1 medium eggplant, peeled and diced
3 garlic cloves, minced
2 tablespoons of chili powder
2 8-ounce packages of tempeh
1 lb of tomatoes, blanched
1/4 cup of ketchup
1/4 cup of Dijon mustard
1/4 cup of fresh parsley and fresh cilantro leaves

Kaiser rolls and pickles


Heat olive oil in a large skillet. Add the onion and saute until soft (about 7 minutes). Add the bell peppers, zucchini, eggplant, and garlic and cook over medium heat for 2-3 minutes. Next, crumble the tempeh into the pan. Add the blanched tomatoes, ketchup, Dijon mustard, chili powder, and 1 cup of water. Mix well. Simmer, stirring occasionally, until heated through, about 10 minutes. Remove from heat. Then stir in the parsley and cilantro. Season with salt and pepper, and serve on toasted Kaiser rolls.

Finally, don't forget to top off your sloppy joe with a mound of pickles. We garnished ours with this Quick Pickled Zucchini recipe (excluding the red chili pepper), which on its own has been a hit with our little guy.

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