Tempeh Sloppy Jennas by Chef Jenna McPartland

This recipe is a great way to incorporate tempeh into a meal, especially for people who are new to this ancient protein. Tempeh is a complete protein, and since it’s fermented, it’s great for gut health. Loaded with veggies, smothered in tasty sauce, and served on a bun, this is a must-try weeknight dinner that’s super simple to make. Serves 4.

1 package tempeh (try Lightlife brand)
2 T olive oil
1 ear corn, shucked
1 yellow onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 celery stalks, diced
salt and pepper
1 tsp cumin
2 chipotles in adobo, chopped (or chipotle powder to taste)
1 T molasses
2 diced tomatoes (roma when available)
1/4 C tomato paste
1/4 C tamari (or soy sauce)
1 T apple cider vinegar
4 T ketchup
1 C cooked rice

Heat the oil in a cast iron skillet, and crumble the tempeh into it. Brown the tempeh, scraping up the browned bit, about 5 minutes. Move the tempeh to the side of the pan, and cook the corn until the browns a bit. Add in the onion, bell pepper, garlic, celery, salt, pepper, and cumin. Saute a few more minutes, until the onions are softened.
Add in the chopped chipotles, molasses, tomatoes, tomato paste, tamari, apple cider vinegar, ketchup. Cook down until thickened, about 10 minutes. Add in the cooked rice, and cook until heated through.

Serve on burger buns with lettuce, tomato, and slices of red onion.

WFM shopping list:
olive oil
corn
red bell pepper
yellow onion
garlic
tomatoes
lettuce
red onion
burger buns