Tempeh Sloppy Joes

For us, this is enough for 4-5 servings but your mileage may vary. Measurements are approximate. Adjust flavors to your liking.

1 tablespoon cooking oil

1 8-ounce package tempeh, simmered or steamed

1 cup chopped green bell pepper

1 cup chopped onion

3 cloves garlic, minced

1-2 tablespoons chili powder (spice blend)

1 chipotle pepper in adobo sauce, minced

2-3 teaspoons of adobo sauce (optional)

1/3-1/2 cup ketchup (I eyeballed it)

1 tablespoon brown sugar or molasses, or sweeten to taste

1 bottle of beer

1 tablespoon vegan Worcestershire

salt and pepper, to taste

whole wheat flour tortillas

coleslaw (recipe posted below)

Crumble steamed tempeh and set aside.

Heat oil in a large skillet over medium heat. Saute green pepper and onion about 5 minutes, until onions are softened. Add tempeh to onion and pepper mixture along with the garlic and chili powder. Cook 2-3 minutes. Add remaining ingredients. Simmer for 15-20 minutes, stirring occasionally, until sauce is thickened to desired consistency. Season with salt and pepper.

Assemble wraps and enjoy!

Coleslaw

2 tablespoons cider vinegar

1 tablespoon light-colored sugar

4-5 tablespoons Vegenaise

1 teaspoon Dijon mustard

3 cups shredded cabbage

3/4 cup shredded carrot

1/2 cup red onion, thinly sliced

salt and pepper, to taste

Dissolve the sugar in the vinegar. (I use a light-colored sugar so the dressing stays white.) Add Vegenaise and mustard to the vinegar and sugar mixture, whisk to combine. In a large bowl, combine the cabbage, carrot and onion and toss with dressing. Adjust seasoning if needed.