vegan tempeh sloppy joes

Reliving my childhood with these sloppy joes. The only thing missing is the potato chips in the sandwich- then I’d really be back in the 90s sitting at the dinner table with the family. These hearty tempeh sloppy joes are full of flavor and will keep you satisfied.


  • ½ onion, chopped

  • ½ red bell pepper, chopped

  • 2 tbsp. olive oil

  • 2-3 cloves garlic, minced

  • 12 ounces tempeh, crumbled (typically tempeh comes in 8 oz. packages, if you feel the sloppy joe mix is not thick enough, add the remaining 4 ounces of crumbled tempeh)

  • 1 cup ketchup

  • 1 cup vegetable broth

  • ½-1 teaspoon smoked paprika

  • ½-1 teaspoon chili powder

  • 6 ounces (1 can) tomato paste

  • 1 tbsp. Dijon mustard

  • Pinch of salt and pepper

  • Optional: 1-2 tbsp. sriracha or 3 tbsp. green chile (if you want a kick!)


  1. Heat the olive oil in a large skillet. Add the onion, bell pepper and garlic to pan. Sauté until softened (about 5 minutes).

  2. Add the crumbled tempeh and sauté until slightly browned.

  3. Add ketchup, tomato pasta, vegetable broth and sriracha/green chile if desired. Cook for about 5 minutes. Stir occasionally.

  4. Add chili powder, paprika, mustard, salt and pepper. Cook for another 10 minutes over medium heat until sauce begins to thicken and ingredients are heated through.

  5. Serve over toasted bun and garnish with desired toppings (e.g. pickles, greens, potato chips). Enjoy!


Recipe adapted and inspired by: Dietitian Debbie

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