16 Vegan Makeovers on Your Favorite Summer Recipes

Created by principal chef at Green Chef, Dana Murrell

Serving Size: 2

"This is a vegan take on an American summer BBQ classic, says Murrell. "Here, Sloppy Joes are made with tempeh simmered in a tomato-based sauce with green bell pepper, walnuts and red onions. It's all piled onto toasted whole-wheat buns and topped with quick-pickled red cabbage. Roasted rainbow fingerling potatoes, served with a vegan basil aÏoli, round out this comforting dish."

● 8 oz tempeh

● 2 tbsp walnuts

● ¾ cup Sloppy Joe sauce

● 2 whole whole-wheat hamburger buns

● 1 small red onion

● 1 ¾ oz red cabbage

● 10 oz rainbow fingerling potatoes

● 1 whole scallion

● 1 ¾ oz green bell pepper

● 3 tbsp vegan basil aïoli

● 2 tbsp apple cider vinegar

● Preheat oven to 425 degrees. Halve or quarter rainbow fingerling potatoes lengthwise, depending on size. Place potatoes on a foil-lined baking sheet. Drizzle with 1-2 tablespoons cooking oil. Season with salt and pepper. Stir to coat. Spread potatoes out in a single layer.

Transfer baking sheet to oven. Roast 20-25 minutes, or until lightly browned and slightly crispy, stirring halfway through.

Place apple cider vinegar in a small pot. Add about ¼ teaspoon salt. Bring to a boil, then remove from heat. Add red cabbage. Stir to combine. Let pickle for 5-10 minutes, stirring occasionally.

Cut tempeh into pea-size pieces. Cut ends off red onion and discard peel. Halve lengthwise. Lay flat and medium dice into about ½-inch pieces. Medium dice green bell pepper into about ½-inch pieces. Roughly chop walnuts and slice scallion.

Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add tempeh, onion, bell pepper, and nuts to hot pan. Season with salt and pepper. Stir to combine. Add 1/3 cup water. Cook 3-4 minutes, or until water is mostly cooked off, stirring occasionally. Reduce heat to medium-low. Add Sloppy Joe sauce to pan. Stir to combine. Simmer 6-8 minutes, or until sauce has reduced slightly and veggies are crisp-tender, stirring occasionally. Remove from heat. Salt and pepper to taste.

Spoon Sloppy Joe mixture over bottom bun and top with pickled cabbage. Place top bun over cabbage. Serve fingerling potatoes and vegan basil aïoli on the side. Sprinkle scallion over potatoes.

Image courtesy of Dana Murrell