Do you ever make a recipe that you just become obsessed with?
It’s all you want, it’s the only food you think about, no other meal compares?
Well, I currently have a recipe that I just can’t get enough of, and it’s about time that I shared it with you.
Spicy sloppy joes. Must I say more? Well I will: they’re completely vegan, high in protein (for those of you who need a post-workout meal), and OMG delicious! Make them for a special occasion, dinner, lunch, it really doesn’t matter. These sloppy joes will be amazing regardless!
You want to know my favorite part of the recipe?
It takes only 20 minutes to make! Yes, this is one of the easiest and most delicious recipes on the blog.
Also, it makes 4-5 big sandwiches, meaning that you can easily feed multiple people, or can have some leftovers to enjoy throughout the week (these taste great even after a few days in the fridge.
This may not be the first sandwich on the blog. My Buffalo Jackfruit Sandwiches is one of my most popular recipes. However, I love these spicy sloppy joes even more! They’re easier to prepare, chickpeas and tempeh are more accessible than jackfruit, they taste even better….Needless to say, I am pretty proud of this one! I say this a lot, but I genuinely think these sloppy joes are some of the best and easiest recipes I’ve made to date. It’s a simple recipe, but I am slowly learning that less is more.
I hope you love these spicy sloppy joes. There is no recipe I am enjoying more than this! It’s a winner, I can confidently say that.
- 1 15oz can chickpeas, drained and rinsed
- 1 oz block tempeh
- 2 tbsp vegetable broth
- 1 clove garlic
- 8oz tomato paste
- ¼ cup sriracha
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp pepper
- salt to taste
- Heat a skillet on medium and add vegetable broth and garlic. Cook for 2-3 minutes.
- Meanwhile, add chickpeas to a bowl and mash with a spoon or fork until there are minimal chunks, some whole pieces ok. Crumble tempeh into the bowl and toss.
- Add chickpeas and tempeh and skillet and cook for 3-5 minutes, until the tempeh browns up slightly. If pan gets too dry, add more vegetable broth.
- Add tomato paste and sriracha and stir to fully coat the chickpeas and tempeh. Add cumin, paprika, and pepper and cook for another 8-10 minutes. Add salt to taste and remove from heat.
- Scoop sloppy joe mixture onto a bun and top with vegan mayo or any other desired toppings and serve.
- Can be kept in airtight container for up to one week.