I’ve fallen behind on so many things lately but at least on one thing, I’ll be on time and well prepared. A tasty Fourth of July meal of mini sloppy joes and fries. Easy and quick to make, you’ll be out of the kitchen and relaxing in no time.
For an extra flavorful filling, I went with a combo of Turtle Island’s Smoky Maple Bacon Tempeh and soy chorizo. With such strong flavors already, I didn’t bother to add any more spices (you could if you wanted to or if you’re using just plain tempeh).
If you’re lazy like me, grab a pack of Trader Joe’s mini hamburger buns and a bag of Alexia Spicy Sweet Potato Fries with Chipotle Seasoning and you’re all set. If you’re the baking type, Vegan Dad has a great whole wheat hamburger bun recipe here. And if you don’t want frozen fries, here’s for my recipe for Spicy Baked Sweet Potato Chips.
Mini Sloppy Joes
Makes about 8 mini sandwiches
1 tablespoon olive oil
1/2 small onion, chopped
2 garlic cloves, minced
1 small carrot, finely chopped
1/2 package soy chorizo
1 package Turtle Island Smoky Maple Bacon Tempeh, crumbled
4 ounces tomato sauce (1/2 of an 8 oz. can)
2 tablespoons tomato paste
1 cup water
1 package of Trader Joe’s mini hamburger buns
Heat wok or skillet to hot. Add the oil and swirl to coat the wok. Add the onions and garlic, cook until translucent. Add the carrot and cook another minute or so.
Add the soy chorizo, breaking it up with the spatula in the wok, stir to combine. Add the tempeh and continue to stir until well mixed. Add the tomato sauce, tomato paste, and water. Stir and bring to a boil. Reduce heat and let simmer for about 10 minutes. Serve on toasted mini buns.