This is a combination of many recipes and experimentation. It has gotten the thumbs-up from all who have tried it so far. It can also be made with TVP, ground turkey, or even ground beef instead of tempeh.
Ingredients
- vegetable oil: 0.25 cup
- onion: 0.5 cup (minced)
- tempeh: 2 packages (8 ounce packages)
- green bell pepper: 0.5 cup (minced)
- garlic: 2 clove (minced)
- tomato sauce: 0.25 cup
- vegetarian Worcestershire sauce: 1 Tbsp
- honey: 1 Tbsp
- blackstrap molasses: 1 Tbsp
- cayenne pepper: 0.25 tsp
- celery seed: 0.25 tsp
- ground cumin: 0.25 tsp
- salt: 0.25 tsp
- ground coriander: 0.5 tsp
- thyme: 0.5 tsp (dried)
- oregano: 0.5 tsp
- paprika: 0.5 tsp
- pinch ground black pepper: 1 piece
- hamburger buns:
Metric Conversion
Stages of cooking
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Heat oil in a deep, 10-inch skillet over medium-low heat. Cook the onion in the oil until translucent. Crumble the tempeh into the skillet; cook and stir until golden brown. Add the green pepper and garlic; cook another 2 to 3 minutes.
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Stir in the tomato sauce, Worcestershire sauce, honey, molasses, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper; stir. Simmer another 10 to 15 minutes. Spoon hot onto hamburger buns to serve.
