Open-Faced Sloppy Tempeh Sandwich
- 12 cup crumbled dried tempeh
- 12 onion, chopped
- 14 cup green pepper, chopped
- barbecue sauce (I use a low carb brand)
- 2 slices thick bread (whole grain or low carb)
- mustard
- 2 slices reduced-fat cheese (optional)
- 1 cup prepared Coleslaw (I also use a reduced calorie version of Coleslaw Coleslaw)
- In a microwavable bowl, combine the tempeh, onions, and green peppers.
- Add about 1/4 - 1/2 of a cup of warm water.
- Cover with plastic wrap and microwave until the tempeh and veggies are soft - about 2 1/2 minutes (There shouldn't be much liquid at this point; if the mixture is water-logged, drain it and continue.
- ).
- Add enough of the barbecue sauce to the bowl so that the mixture, as you stir it up, has the consistancy of a "normal" sloggy joe.
- (You can also add a little garlic powder or mustard or even ketchup if you like.
- ).
- Toast the bread slices.
- Place them on a baking sheet.
- Slaver each slice with mustard and then add the sloppy joe mixture.
- Top with cheese, if using.
- Broil the sandwich over high heat until the cheese melts.
- Remove the sandwiches from the oven and place each on a plate.
- Add the coleslaw on top.
- Serve with fork and knife (and napkins :).
onion, green pepper, barbecue sauce, bread, mustard, cheese, version
Taken from www.food.com/recipe/open-faced-sloppy-tempeh-sandwich-192031 (may not work)