A vegan version of your favourite messy sandwich that combines tempeh and mushrooms for optimum flavour, texture and nutrition. Bib required.

Recipe by: Gabby Ouimet, www.veggienook.com
Serves: serves 6
Prep Time: Quick & Easy


4 cups water

1 tbsp. + 1 tsp. tamari soy sauce

1 pack original soy tempeh

1 teaspoon delicate extra-virgin olive oil

1 red onions

2 cloves garlic

2 portobello cap mushrooms

1 red bell peppers

1 can crushed tomatoes

4oz tomato paste

1 tablespoon amber maple syrup (no 2, grade c)

2 teaspoon apple cider vinegar

1/2 teaspoon dried oregano

1 teaspoon chili powder

1/2 teaspoon paprika

a pinch ground mustard

to taste salt & pepper

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1. Simmer the tempeh in water and 1 tbsp. tamari for about 10 minutes. Remove, cool and crumble.

2. Put a skillet over medium heat, add oil to the pan. Add diced onions and sauté until translucent. Add diced bell peppers, portobello mushrooms, and minced garlic and sauté for another minute. Finally, add the crumbled tempeh and tamari, and sauté for a few minutes until the tempeh has browned.

3. Add the crushed tomatoes, tomato paste, maple syrup, apple cider vinegar, oregano, chili powder, paprika, ground mustard, and salt and pepper, and bring to a simmer. Lower the heat and simmer for 10-15 minutes, until the liquid has reduced and the sauce is thick.

4. Serve over top of your favourite gluten-free bun or bread for a traditional sloppy joe with a side of coleslaw. For another approach, try over top of a cooked whole grain or salad greens!