Recipe Info
- Recipe Cuisine: Vegan
- Recipe Category: Mains
- Tagged: Gluten Free Option, Kid Friendly
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Recipe Yield: 8 Servings
Ingredients
- 1 tsp. olive oil
- 1 medium red onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- Two 8oz packages tempeh (soy-free if necessary), crumbled
- 1/2 cup low-sodium vegetable broth (or water)
- One 15oz can no-salt-added crushed tomatoes
- One 6oz can no-salt-added tomato paste
- 1/4 cup liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 2 tbsp. maple syrup
- 1 1/2 tsp. ground cumin
- 1 tsp. dried parsley
- 1 tsp. dried thyme
- 1 tsp. smoked paprika
- Salt and black pepper to taste
- 16 slider or 8 full-size vegan burger buns (gluten-free if necessary)
- Vegan mayonnaise (soy-free if necessary), optional
- Sliced avocado, optional
Instructions
In a large, shallow saucepan over medium heat, heat the olive oil. Cook until the onion is slightly translucent. Cook for a few minutes more, until the garlic is fragrant, before adding the bell pepper and garlic. Combine the tempeh, broth, crushed tomatoes, tomato paste, liquid aminos, maple syrup, cumin, parsley, thyme, and paprika in a large mixing bowl. Cook, stirring occasionally, for 10 to 12 minutes, or until the tempeh is tender and the sauce is thick. Remove from the heat after adding the salt and pepper.
Serve on burger buns with your favorite vegan cheese or avocado.
Recipe Nutrition Info
- Calories: 84
- Fat: 5.7g
- Carbs: 8.6g
- Protein: 1.1g
- Sugar: 4.5g
