Recipes // Burgers and Hot Dogs // Vegetarian Sloppy Joes

Vegetarian Sloppy Joes


By Mee Tracy McCormick

These Joes are so DELISH that even your hard-core meat-eaters will want to chow down!

Makes 6 Servings


  • 1 tablespoon olive oil

  • 1 large onion, chopped
1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 1/2 cup grated carrots

  • 3 cloves garlic, minced

  • 1 ounce or 1 teaspoon dried hijiki seaweed—be sure to hydrate and rinse
  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin
Pinch of ground cloves
1/2 teaspoon dried thyme

  • 1 teaspoon cayenne pepper (optional)

  • 2 8-ounce packages organic soy tempeh*

  • 2 Roma tomatoes, diced, or 1 28-ounce can diced tomatoes, undrained
  • 1/4 cup organic ketchup—or homemade

  • 1 teaspoon organic vegan Worcestershire sauce (I like Annie’s)

  • 1 cup water

  • 1/4 fresh chopped cilantro
Hot sauce to taste (optional)

  • 6 gluten-free hamburger buns or large crisp lettuce cups (leaves)


  1. In a large skillet, heat olive oil over medium heat. Add onion, peppers, and grated carrots and sauté until softened, stirring occasionally.
  2. Add garlic, hijiki, and seasonings and sauté 2 minutes longer.
  3. The trick with tempeh is making sure that it has been thoroughly cooked so it’s easily digested.
  4. I always steam it for 15 minutes while I’m prepping my veggies.
  5. After the tempeh’s been steamed, use your hands to break it up and crumble it into the skillet, breaking it up even more with the help of a wooden spatula or spoon.
  6. Add tomatoes, ketchup, vegetarian Worcestershire sauce, and water; mix well. Simmer, stirring occasionally, until heated through, about ten minutes.
  7. Remove from heat; stir in cilantro and hot sauce.
  8. Serve on buns or lettuce cups.
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