Tempeh Sloppy Joes with Coleslaw

• 1 tablespoon olive oil
• 1 cup chopped onion (about 1 medium) 
• 1 pound organic tempeh, crumbled
• 3 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 2 teaspoons brown sugar
• 1 teaspoon Spanish smoked paprika
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 cups water
• 2 tablespoons light mayonnaise
• 2 teaspoons water
• 3 cups thinly shredded cabbage
• 1/2 cup shredded carrot (about 1 medium)
• 6 (1 1/2-ounce) hamburger buns 

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until soft. Add tempeh; sauté 6 minutes or until beginning to brown.

Combine tomato paste, vinegar, brown sugar, paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Add tomato mixture to tempeh; stir to combine. Stir in 3 cups water. Simmer until mixture is thick and liquid is almost evaporated (about 20 minutes), stirring often. Remove from heat; keep warm.

Combine mayonnaise, 2 teaspoons water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Add shredded cabbage and carrot, tossing well to combine.

Top each of 6 bottom halves of hamburger buns with about 3/4 cup tempeh filling. Top each serving with about 1/3 cup cabbage mixture, and cover with top half of each bun. Serve sloppy joes immediately.

Serves 6; 319 calories.

VERDICT:  Good!  The sauce is subtle, but I liked it.  The coleslaw was weak, but there are an abundance of coleslaw recipes out there to substitute.  Keep.