Chef Jon’s Recipes

Tempeh Sloppy Jons

Chef Jon’s joes are made from organic tempeh, which is a patty made from soybeans that you can buy in the organic, refrigerated section of your grocery or health food store. It’s delicious, packed with protein and natural probiotics, and easy on the wallet! These cook up incredibly fast.
(Makes about 4 servings)

1 block organic tempeh, small dice
1/4 large chopped onion, small dice
1/2 green pepper, small dice
1/2 cup organic ketchup
1/2 cup Lori’s BBQ Sauce (below)
1 Tbsp organic yellow mustard
2 Tbsp sweet relish
Pinch of crushed red pepper
Sea salt and pepper to taste

-Heat sauté pan to medium heat. Add a little vegetable broth for sauteeing, then add peppers and onions and sauté for a minute or two to soften.
-Add tempeh and toss a few times to mix. Add ketchup, mustard, bbq sauce, relish, and seasonings and stir to combine.
-Remove from heat and add a splash of water to thin out if needed.
-Serve on a 100% whole wheat or gluten-free bun like traditional Sloppy Joes, or over brown rice…crazy delicious!

Lori’s Homemade BBQ Sauce 

TIP: Barbeque sauce is the favorite condiment in our house, used liberally by all! When I realized our preferred brand lists High Fructose Corn Syrup as the leading ingredient, I decided to create an amazing sauce that would be both delicious and much healthier! This recipe contains a teaspoon of ground mustard seeds. If you can, buy them whole (this will be really cheap in the bulk spices section your local Whole Foods or other natural health food store) and grind them yourself in your spice or coffee grinder.
They are great for digestion!
Makes about 1 ½ cups

2 tsp extra virgin olive oil or vegetable broth
¾ cup diced onion (white or yellow)
2 cloves garlic, minced
1 can (15 oz.) low sodium diced tomatoes
2/3 of 6 oz. can of tomato paste
1 Tbsp agave syrup
¼ cup pure maple syrup
¼ cup + 1 Tbsp Blackstrap molasses
Scant ¼ cup apple cider vinegar
1 tsp ground mustard seeds
1/8 tsp cayenne pepper
½ tsp sea salt
1 tsp Montreal steak seasoning
-Heat olive oil in quart pan over medium heat, then saute’ onion and garlic til translucent – about 5 minutes or so.

-Add the remaining ingredients and stir til well combined. Turn down the heat and simmer for 20-30 minutes. Remove from heat and allow to cool.

-Once cooled, store in a labeled mason jar in the fridge. Should keep for about 3 months.