Tempeh Sloppy Joes With Coleslaw

• 1 tablespoon olive oil
• 1 cup chopped onion (about 1 medium)
• 1 pound organic tempeh, crumbled
• 3 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 2 teaspoons brown sugar
• 1 teaspoon Spanish smoked paprika
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 cups water
• 2 tablespoons light mayonnaise
• 2 teaspoons water
• 3 cups thinly shredded cabbage
• 1/2 cup shredded carrot (about 1 medium)
• 6 (1 1/2-ounce) hamburger buns

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 2 minutes or until soft. Add tempeh; saute 6 minutes or until beginning to brown.
2. Combine tomato paste, vinegar, brown sugar, paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Add tomato mixture to tempeh; stir to combine. Stir in 3 cups water. Simmer until mixture is thick and liquid is almost evaporated (about 20 minutes), stirring often. Remove from heat; keep warm.
3. Combine mayonnaise, 2 teaspoons water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Add shredded cabbage and carrot, tossing well to combine.
4. Top each of 6 bottom halves of hamburger buns with about 3/4 cup tempeh filling. Top each serving with about 1/3 cup cabbage mixture, and cover with top half of each bun. Serve sloppy joes immediately.

olive oil, onion, tomato paste, balsamic vinegar, brown sugar, spanish smoked paprika, salt, freshly ground black pepper, water, light mayonnaise, water, cabbage, shredded carrot, buns

Taken from www.myrecipes.com/recipe/tempeh-sloppy-joes-with-coleslaw (may not work)