Heat olive oil a large skillet or frying pan over medium-high heat. Add diced onion and bell pepper and sautée for one or two minutes, then add jalapeño, garlic and scallions. Cook for 1 more minute.
Add crumbled tempeh, water, marinara sauce, apple cider vinegar, maple syrup, mustard, smoked paprika and garlic powder. Let cook for 10 more minutes or until water is mostly adsorbed, stirring occasionally. Season with salt and pepper to taste.
Serve the sloppy joes filling over toasted hamburger buns with lettuce, sliced onions and jalapeño for extra spiciness.
Nutritious information is calculated for one serving (including a bun).
To make the recipe even quicker, use a grinder to grind tempeh instead of crumbling it with your fingers.
If there are any leftovers, they will keep well in the fridge for up to three days.
Freeze this vegan sloppy joe filling for up to three months in your freezer.
Perfect for batch cooking. Make a larger batch and freeze what you don’t eat for an even quicker meal in the future.
To reheat, microwave or warm slowly on the stove. All you need to do is add a little water to restore the consistency.