Spicy Tempeh Sloppy Joe’s

With Sweet Pineapple Slaw


Vegan, serves 4


  • 4 fresh buns
  • horseradish (optional)

Pineapple Slaw

  • ½ cup of chopped red cabbage
  • ½ 1 pineapple chopped
  • 1 bunch of cilantro chopped
  • 2 carrots grated (or chopped finely)
  • ¾ cup of mayo or vegan replacement
  • juice of 1 lemon
  • 2 tsp sugar
  • 1 tsp salt

Crunchy Tempeh

  • 1 200g package of tempeh chopped finely
  • 3 tbsp coconut oil
  • 3 cloves of garlic
  • 1 tomato chopped
  • ½ red bell pepper chopped
  • 2-3 hot chili peppers chopped


  1. Toss the cabbage, carrots, cilantro, and pineapple in a bowl and set aside
  2. Mix the mayo, lemon juice, sugar, and salt in a separate bowl
  3. Toss the mayo dressing with the mixed veggies and set aside until you’re ready to eat (it will stay crunchy so don’t worry about mixing the dressing and veggies too early!)
  4. Heat up the oil  in a pan on medium/high heat and add the tempeh
  5. Fry the tempeh until the pieces are browned and slightly blackened, always with a generous amount of olive oil in the pan. It should take 5-10 mins and move them around frequently (it’s going to smoke a bit so turn on your fan!)
  6. Put the garlic, tomato, red pepper, and chili peppers in a blender
  7. When the tempeh is nice and crispy, remove from the pan and add the blended mixture. Stir in the pan on medium/high heat for 30 seconds to a minute, toss in the tempeh back in and set aside
  8. Spread horseradish on the buns, top with the tempeh mix and then the pineapple slaw. Eat immediately!