Sloppy Jose are a little like their distant cousin, the Sloppy Joe, but like the name suggests, they have more of a Spanish twist. The added heat from the chile powder, red pepper flakes and the flavor of the oregano helps to make this sandwich stand above the well known Sloppy Joe.
I see this more as a grown-up version of the Sloppy Joe, as well. Especially if you choose to add the Chianti to the sauce. I topped mine with lettuce, tomatoes, Daiya Cheddar Cheese and avocado slices.
* 2 tsp extra virgin olive oil
* 2 cloves garlic, minced
* 4 shallots, minced
* 2 tsp capers
* 1/4 tsp crushed red pepper flakes ( optional )
* 1/2 tsp dried oregano
* 1/4 tsp ground fennel seed
* 1/4 cup vegetable broth or Chianti
* 1 ( 15 ounce ) can diced tomatoes
* 1/2 tsp salt, plus more as needed
* 1 Tb minced fresh basil leaves
* Freshly ground black pepper
* 2 tsp canola oil
* 1 red onion, cut into 1/4 inch dice
* 2 cloves garlic, minced
* 1 Tb brown sugar
* 1 Tb chile powder
* 1/4 tsp crushed red pepper flakes
* 1/2 tsp salt
* 1/4 tsp freshly ground black pepper
* 24 ounces ( 1 1/2 cups )tempeh or extra firm tofu, crumbled ( I both used tempeh and tofu )
* 2 tsp balsamic vinegar
* 1 Tb tamari
* Vegetable stock or water
* Onion ( optional )
* Avocado ( optional )
* Vegan Cheddar Cheese ( optional )
To make the tomato sauce
1. Place a saucepan over medium heat and add the oil. Add the garilc and shallots and saute for 5 minutes, or until translucent.
2. Add the capers, pepper flakes, oregano and fennel. Saute for 30 seconds, or until fragrant.
3. Add the vegetable broth or wine and stir to scrape up the browned bits from the bottom of the pan.
4. Add the tomatoes and salt. Decrease the heat to low and simmer for 20 minutes, or until slightly thickened.
5. Add the basil, and season with salt and pepper to taste. ( Store refrigerated for up to 5 days )
To make the Sloppy Jose mixture
1. Place a heavy skillet over medium-high heat and add the oil. Add the onions, garlic, brown sugar, chile powder, pepper flakes, salt and black pepper. Saute for 1 to 2 minutes, until the onions are soft.
2. Add the tempeh, and cook, stirring constantly, for 2 mintues.
3. Add the tomato sauce, the balsamic vinegar and tamari. Stir to combine and cook over low heat for 10 minutes, or until thick. If the mixture is too thick, add a little vegetable stock or to reach the desired consistency.
To make the sandwiches
Toast the bread you will be using. Spoon the tempeh mixture over the bottom halves of the bread. Add the lettuce, tomato, onion, avocado and cheese as desired, and cover with the top piece of the bread.
Per Serving : 539 calories ( 20 from fat ), 21g protein, 61g carbohydrate, 13.6g fat, 0 mg cholesterol, 1081 mg sodium, 4.8g fiber