VEGGIE SLOPPY JOES
From Entertaining for a Veggie Planet by Didi Emmons

1 Tbsp. Safflower Oil
1 Lg. Onion, chopped
1 Green Pepper, chopped
1 Red Bell Pepper, chopped
3 Garlic Cloves, minced
2 Tbsp. Chili Powder
2 (8oz.) pkgs. Tempeh
1 (28oz.) can Diced Tomatoes
¼ Cup Ketchup
3 Tbsp. Vegetarian Worcestershire Sauce
¼ Cup chopped fresh Parsley
2 tsp. Spike
1 tsp. Black Pepper
2 tsp. Oregano
6 Rolls or Buns, toasted

1. In a large skillet, heat the canola oil over medium heat. Add the onion and saute, stirring occasionally, until soft, about 7 minutes. Add the bell peppers, garlic, and chili powder, and cook for 2 minutes more.
2. Crumble the Tempeh into the pan (it will crumble more as it cooks, with the help of a wooden spoon). Add the tomatoes, ketchup, Worcestershire sauce, and 1 cup water and mix well. Simmer, stirring occasionally, until heated through and the flavors are well blended, about 10 minutes. Remove from the heat.
3. Stir in the parsely, Spike, and pepper. Serve over toasted bulky rolls.

Serves 6