Sloppy Joes

Wednesday, June 2, 2010

I've been playing a bunch with bulgur lately.  Bulgur is a parboiled whole grain that, when cooked, imparts a texture similar to ground beef.  I've used it in chili and as a taco filling and it works perfectly in Sloppy Joes.  This Sloppy Joe recipe combines bulgur with temeph and smokey barbecue sauce for a delicious, easy meal that's healthy and freezes beautifully.   I made a double batch, froze half and still had enough for dinner and several lunches.

I have fallen in love with this BBQ sauce and it works great with these sandwiches and its easy to veganize.

Vegetarian Sloppy Joes

Sloppy Joes
2 tbs vegetable oil
1 medium onion, chopped
1 green pepper, cored & chopped
2 stalks celery, finely chopped
3 cloves garlic, minced
6 oz tempeh, crumbled
1/2 cup bulgur
15 oz tomato sauce
1 cup hickory/smokey barbecue sauce

Heat the oil in a saute pan over medium high heat. Saute the onions, celery and green peppers until the onion begins to carmelize. Add the garlic and stir until aromatic, about a minute. Stir in the remaining ingredients bring to a boil and reduce heat to lowest setting. Cover and let cook for about 20 minutes. Periodically test the bulgur for doneness, adding a little water, if necessary. This makes over a quart, easilly enough for 8 heaping sandwiches.

8 servings:  214 cal (7g fat, 32g carbs, 9g protein)

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  1. Jacklyn Says:
  2. Oh your Sloppy Joe looks a lot better than the one I made awhile ago. I'll be keeping this recipe! thank you

  3. kmouse Says:
  4. Yes! More recipes with bulgur!

    You were awarded a Sunshine Blog Award at my blog! Thanks for the inspiration!


  5. I've never had a sloppy Joe! Those look and sound FABBO!

  6. Anonymous Says:
  7. I love that you used bulgur in these! Very creative. I can't wait to give these a try.

  8. Stumbled upon your blog. It is great. The food looks terrific.

  9. Allison Says:
  10. hmm.... I bet these have a great texture, with the combo of the combo of the tempeh and bulgur. Nice!

  11. Gypsy Gina Says:
  12. I tried tempeh once I didn't like it, it tasted sour or something. Is that the way it is supposed to taste? If I made this recipe without the tempe, do you think I should double the amount of bulgur? Thanks for some really great recipes :)

  13. Gypsy Gina, you have some options. First, if you boil the tofu before you grate it, you will cook most of the flavor out. I would try this first, as it opens the door to other potential recipes. You could also add more bulgur or extra celery, some mushrooms, etc. Minced portabella mushrooms have a nice meaty texture as well. Or you could mince up some other product like seitan or tofu. Just play with the recipe and have fun with it. Good luck.

  14. tia Says:
  15. Matt, can you tell me what the white stuff is that you have under the filling?

  16. Tia, It's Vegenaise.

  17. I love bulgur and use it now instead of meat analogs we use to buy from the grocery store. One less processed food I have to buy. And, I think either Hunts or Heinz now has a High Fructose Free Catsup. I am so happy.


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