Ingredients
- 1 T. olive oil
- 1 med. onion, chopped
- 16 oz. tempeh, crumbled
- 2 T. brown sugar
- 1/2 t. garlic powder
- 1 green pepper, chopped
- 1 zucchini, quartered and sliced
- 1/2 c. frozen corn
- 1 T. red wine vinegar
- 1 T. low-sodium soy sauce
- 1 (15 oz.) can no-salt-added tomato sauce
- 2 T. tomato paste
- 6 whole grain rolls, sliced in half
Tip: Screenshot this list for easy reference while shopping
Instructions
- Heat oil in a large skillet over medium high heat. Add onion and cook until softened. Stir in tempeh and cook 2 minutes. Add sugar, garlic powder and cayenne.
- Reduce heat to medium. Add bell pepper, zucchini, corn, red wine vinegar and soy sauce. Cook for a few minutes, stirring constantly.
- Add tomato sauce and paste, cooking until vegetables are softened. Spoon onto rolls to serve.