Smoky Lentil Tempeh Sloppy Joes

I realized when taking a picture of the final product for this recipe, that it's hard to make a sloppy joe look pretty in a picture.  A sloppy joe is a sloppy joe when it comes to looks, but they aren't all equal in yum.  This recipe was inspired by Lentil Seitan Sloppy Joes from the Skinny Bitch Ultimate Everyday Cookbook by Kim Barnouin

Smoky Lentil Tempeh Sloppy Joes
Makes 6 big sloppy joes
8 oz package of tempeh
1 15 oz can lentils, rinsed and drained
2 t olive oil
1 small/medium onion, chopped
1 medium red pepper, chopped
1/2 c chopped carrot
3 cloves garlic, minced

1 1/4 c tomato sauce
2 T tomato paste
1 chili in adobo sauce, chopped and seeds removed
2 T cider vinegar
1 t vegan worcestershire sauce
1 t mustard
1 T molasses
1 1/2 T brown rice syrup
salt and pepper

6 whole wheat buns
pickles

Cut the tempeh into small pieces.  Place a steamer basket into a medium saucepan and add water until it almost reaches the steamer basket.  Add the tempeh and cover with a tight fitting lid.  Bring to a boil then reduce heat to low-steam for about 15 minutes.

While the tempeh is steaming, make the sauce.  In a medium bowl, mix the tomato sauce, chili in adobo, tomato paste, cider vinegar, worcestershire  sauce, mustard, molasses, and brown rice syrup until well combined.

In a large pan, heat the olive oil over medium heat.  Add the onion, peppers, and carrots and cook for 5-6 minutes, until veggies are softened. 

Add the garlic and steamed tempeh, and season with salt and pepper.  Cook for another 2 minutes, stirring.  Add the lentils and sauce and reduce heat to low.  Cover and heat through for about 10 minutes, stirring occasionally.  The tempeh and lentils will absorb the flavors from the sauce.  Serve with buns and pickles.