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Tempeh Sloppy Joes

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1 lb. Tempeh, crumbled
1 TBL Olive oil
1 yellow onion, diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
3 TBL chili powder blend
2 tsp dried oregano
1 tsp sea salt
1 can (15 oz) fire roasted crushed tomatoes
¼ c. tomato paste
2-3 tbs Maple Syrup or Agave
1 tbs yellow mustard

Ezekial sprouted grain rolls or gluten free bread/buns

Heat Olive oil in a skillet over medium heat. Add onion, garlic & green bell pepper. Saute until onion is translucent. Add crumbled tempeh and stir together to mix well. Cook for another 2 minutes. Add chili powder, oregano, sea salt, tomatoes, tomato paste, maple syrup or agave and mustard. Stir well to blend together. Cook for another 10 minutes with lid on to steam the tempeh. Turn off heat and let sit for 5-10 minutes for flavors to meld together. Serve on a sprouted grain ezekial bun.

Recipe provided by www.karmachow.com

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