Garden "sloppy Joes"--Cooking Light

This was one of my favorite tempeh recipes for a long time, and I am surprised it is not already posted here! It comes from the May 1998 edition of Cooking Light, and it is just perfect when you want a warm comfort food-ish yet vegetarian meal! I recommend cutting the veggies very small to get the most authentic "sloppy joe" texture.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  teaspoons olive oil
• 1  cup  chopped onion
• 1  cup  chopped celery
• 1⁄2 cup  diced carrot
• 1 (8 ounce) package tempeh, crumbled
• 2  cups  canned crushed tomatoes, undrained
• 1⁄4 cup water
• 1⁄4 cup barbecue sauce (they recommend hot and spicy)
• 2  teaspoons chili powder
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon salt
• 8  whole wheat hamburger buns

Directions

1. Heat oil in a nonstick skillet over medium heat.
2. Add onion, celery, carrot, and tempeh, and sauté 5 minutes.
3. Stir in tomatoes and next 6 ingredients (tomatoes through salt). Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook an additional 3 minutes or until mixture is slightly thick. Serve on hamburger buns.