|2 servings||calories per servings 810||protein serving 26 g||carbs per serving 96 g||total fat per serving 37 g|
Modeled after sloppy joes, these hearty, overstuffed sandwiches are a childhood favorite turned plant-based and wholesome. Tempeh, which is soybeans that have been fermented and pressed into a protein-rich block, is crumbled and cooked in a sweet and tangy barbecue sauce before being sandwiched between two fluffy buns - just as sloppy as ever, but without the meat!
|Nutrition Facts||/ Per Serving|
|Total Fat||37 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||96 g|
|Dietary Fiber||14 g|
MISE EN PLACE
• Crumble tempeh.
• Peel and grate 1 cup carrot (save any remaining carrot for another use).
• Thinly slice apricot.
• Chop green onion, keeping white and green parts separate.
• Pick and chop parsley leaves.
• In a large bowl, whisk together mustard, vinegar, sugar, 1/4 teaspoon kosher salt and 1 tablespoon olive oil.
• Toss in carrot, apricot and parsley.
Warm or toast buns as desired.
• Place a skillet over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add tempeh. Cook without disturbing until browned on bottom, about 1 minute.
• Cook, stirring, tempeh is until fragrant, about 1 minute.
• Add onion whites. Cook, stirring, until fragrant, about 30 seconds.
• Add barbecue sauce, 1/3 cup water and 1/4 teaspoon kosher salt. Cook, stirring often, until tempeh is coated in sauce. Adjust consistency as desired with 1-2 tablespoons water.
• Remove from heat. Stir in onion greens.
• Spread bottom buns with mayonnaise.
• Add tempeh mixture, and cover with top buns.
• Divide slaw between plates. Garnish with benne seeds, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...