1 tablespoon oil
1 cup onion, diced
1/2 cup green bell pepper, diced
1 cup celery, chopped
8 oz tempeh, diced
3 garlic cloves, minced
2 tablespoons dried basil
4 large pitted dates, simmered in water for several minutes
2 tablespoons soy sauce
3 tablespoons water
3 tablespoons apple cider vinegar
1 15-ounce can of tomato sauce
1/2 cup fresh parsley, chopped
Heat oil in a large pot and sauté the onions for 5 minutes, stirring frequently.
Add the bell pepper, celery, tempeh, garlic, and dried basil, and cook for an additional 5 minutes, stirring intermittently.
Drain the dates from the water and place them in the blender along with the soy sauce, water, and apple cider vinegar.
Blend until totally smooth, about 1 minute.
Pour the date mixture and the tomato sauce in with the vegetable and tempeh mixture and stir.
Simmer on low, uncovered for 35-40 minutes, stirring frequently. The longer it cooks, the thicker it will become.
You want the consistency to be nice and thick, not soupy.
When you turn off the heat, add the parsley and give it one more stir.
Recipe adapted from Molly Patrick’s Tempeh Sloppy Joes