Tempeh sloppy joes with tangy coleslaw and pickled jalapeños

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tempeh sloppy joes with tangy coleslaw and pickled jalapeños

Family-Friendly, Dairy-Free, Vegan

2 Servings, 640 Calories/Serving

20 Minutes

These plant-based sloppy joes come together in just 20 minutes. Served with a tangy slaw tossed in our custom dressing, they make a great weeknight dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic flax tempeh
  • Sunbasket coleslaw dressing base (onion - red wine vinegar - garlic)
  • 3 ounces organic shredded green or other cabbage
  • 2 ounces organic shredded carrots
  • 1 organic yellow onion
  • Sunbasket sloppy joe sauce base (ketchup - vegan Worcestershire - Dijon mustard - apple cider vinegar - brown sugar)
  • 2 vegan whole wheat buns
  • 2 tablespoons pickled jalapeños (optional)
Chef's Tip
Make It Ahead
The sloppy joe filling (Steps 1 and 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the filling, adding 1 to 2 tablespoons water as needed to loosen it, as you proceed with Steps 2 and 4.

Nutrition per serving

Calories 640, Total Fat 23g (35% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1130mg (47% DV), Total Carb. 79g (26% DV), Fiber 19g (76% DV), Total Sugars 28g (Incl. 9g Added Sugars, 18% DV), Protein 30g
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the tempeh

  • Pat the tempeh dry with a paper towel. Crumble or cut the tempeh into ¼-inch pieces.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate. Wipe the pan dry. While the tempeh is boiling, prepare the coleslaw.

2

Make the coleslaw

In a large bowl, stir or whisk together the coleslaw dressing base and 1 tablespoon [2 TBL] oil. Add the cabbage and carrots and toss to coat. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Finish the sloppy joe filling

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
In the same pan used to soften the tempeh, warm 1 teaspoon [2 tsp] oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the tempeh, sloppy joe sauce base, and 2 tablespoons [¼ cup] water and cook until the sauce has thickened slightly, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, heat the buns.

4

Toast the buns

  • Brush the cut sides of the buns with 1 teaspoon [2 tsp] oil.
In a dry medium [large] frying pan, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

Serve

Place the bun bottoms, cut sides up, on individual plates and top with the sloppy joe filling. Spoon on the coleslaw and top with as many pickled jalapeños as you like. Close with the bun tops. Serve any remaining coleslaw on the side.
Kids Can!
  • Pat the tempeh dry and crumble.
  • Measure the water for the tempeh.
  • Make the coleslaw.
  • Measure the onion.
  • Brush the buns with oil.