Quick and Easy Sloppy Joes with Tempeh and Black Beans 11

You’ll never miss the meat in this recipe for quick and easy Sloppy Joes with Tempeh and Black Beans.

“What….is the number one reason people don’t join a CSA?” Francisco, the owner of KyV Farm asked me with eyebrows raised and eyes wide, waiting for my answer…..

Sloppy Joe with Tempeh and Black Beans
Sloppy Joe with Tempeh and Black Beans

“UM….because they haven’t heard of one?”

“No! Because people want convenience!”

Dang. I missed that one.

Francisco likes to quiz me on farm trivia. I had already correctly answered the last question of, “What is the first thing you do when you start a business?”  The answer is to tell people about it – market, start a facebook page, get a website.  I was very proud of myself for answering that one correctly.

Sloppy Joe with Tempeh and Black Beans
Sloppy Joe with Tempeh and Black Beans

Hmm….that is true. People want and need convenience nowadays. I know I do.

Working full time, blogging, running a business and writing recipes for Native Sun and KyV on top of making sure I spend time with my family means I’m a super busy person.  I wish I could make everything from absolute raw and basic ingredients and spend my time writing witty repartee and creating unique and creative photos but hey, I’m happy with what I can do at this point and I give myself a break with having to do semi-homemade recipes.  The one thing I refuse to skimp on  is the veggies. I want fresh, local and organic and I want to know my farmer.

Sloppy Joe with Tempeh and Black Beans
Sloppy Joe with Tempeh and Black Beans

Your Turn

Do you agree that the reason most people don’t join a CSA is because of the convenience factor? 

I’d love to hear from you, my readers!

What would make you want to join a CSA?

What if the veggies were already prepped and ready to eat?
How much more would you pay for that convenience?
What if a bunch of organic kale was $3, would you pay $4 to have it washed and prepped?

What if you could buy the veggies from the farm in a “salad kit” like from your grocery so you only had to throw on the dressing?  I would probably pay $6 for the entire head of kale and extra veggies thrown in, all prepped and ready to go.

How about ready-made meals?

How awesome would it be to have some vegetarian/vegan options made with organic farm vegetables!  Would you pay $20 for a family of four?

Sloppy Joe with Tempeh and Black Beans
Sloppy Joe with Tempeh and Black Beans

There are so many things I love about my CSA that I just got used to making the trip every other week to visit the farm to pick up my veggies and began enjoying the prep work but some pre-made items WOULD be fabulous for those nights I really don’t have the time. Last night, for instance……I didn’t get home until 7:15. 

Thank goodness I had grabbed a gorgeous garlic bread from the farm (pictured in these photos) and already had some of their tender lettuce and Vidalia Valley vinaigrette on hand. 

Sloppy Joe with Tempeh and Black Beans
Sloppy Joe with Tempeh and Black Beans

A recent post on My New Roots about a tempeh sandwich popped into my head. 

I decided to do a quick, kid-friendly version of Sarah’s recipe….Sloppy Joes!  I found a basic Sloppy Joe recipe on All Recipes, added a bit of love to that, and voila! It was DELICIOUS!  A little spicy, a little sweet, nice and rich from the tomatoes.  I got a good bit of char on tempeh and when paired with that toasted bread…. divine.


Sloppy Joes with Tempeh and Black Beans
Sloppy Joes with Tempeh and Black Beans

 Sloppy Joes with Tempeh and Black Beans

Inspired by My New Roots and All Recipes
Serves 4
Vegan, Gluten Free Option
Printable Recipe


1 Tbsp olive oil, divided
1/2 onion, chopped, KyV Farm
1 14.5oz can fire roasted, diced tomatoes
1/3 cup organic ketchup
2 tsp mustard
2 tsp each onion powder and garlic powder
1/4 tsp salt
3 tsp agave (or brown sugar if you have it)
3 dashes hot sauce (I used Cholula)
1 tsp cider vinegar
1 8oz (226 grams) pkg tempeh (Lightlife)
1/2 cup cooked black beans
8 slices fresh garlic bread, KyV Farm (For gluten free I like Pamela’s GF  Bread Mix – herb option)


1. Heat 1/2 tbsp olive oil in a large skillet over medium high heat; add onion and cook until translucent, about 3 minutes; reduce heat and add tomatoes; stir well and simmer, about 3 minutes.  Meanwhile in a medium bowl mix ketchup, mustard, onion and garlic powder, agave, salt, hot sauce and cider vinegar; stir well and add to skillet with onions and tomatoes; cook down about 3 minutes; spoon mixture back into bowl.

2. Heat 1/2 tbsp olive oil in same skillet over medium high heat; break up tempeh well and add to heated skillet; let brown on first side, about 5 minutes (or until browned), stir and add black beans; cook an additional 3 minutes. Stir in sauce mixture; add up to 1/2 cup water as needed to loosen mixture.

Nutrition Facts (without bread)
4 Servings
Amount Per Serving 

Calories 226.3
Total Fat 9.7 g
Saturated Fat 1.8 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 4.3 g
Cholesterol 0.0 mg
Sodium 521.0 mg
Potassium 476.6 mg
Total Carbohydrate 22.2 g
Dietary Fiber 3.0 g
Sugars 8.2 g
Protein 13.5 g

Vitamin A 7.6 %
Vitamin B-12 0.8 %
Vitamin B-6 9.9 %
Vitamin C 17.4 %
Vitamin D 0.0 %
Vitamin E 2.5 %
Calcium 8.9 %
Copper 21.2 %
Folate 13.0 %
Iron 11.9 %
Magnesium 16.5 %
Manganese 44.2 %
Niacin 8.3 %
Pantothenic Acid 2.5 %
Phosphorus 19.7 %
Riboflavin 13.1 %
Selenium 2.3 %
Thiamin 7.7 %
Zinc 6.6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Enjoy my Quick and Easy Sloppy Joes with Tempeh and Black Beans!

If you like this recipe you’ll love my cookbook! Click this link to learn more. 

No Rabbit Food

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddle boarding on her SUP.

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11 thoughts on “Quick and Easy Sloppy Joes with Tempeh and Black Beans

    • admin Post author

      Wonderful Sharon! It really was so quick and easy. I even had a friend try some last night that is not a vegetarian and she said Wow! This is GOOD!

  • janet @ the taste space

    Yum! I was going to make that tempeh, too, this weekend for an arugula salad. ๐Ÿ™‚ While I would love to do a CSA, this is why I have not done it (and you know I love my veggies): I would get stressed not knowing what kind/type of produce I would get every week. I don’t like to waste anything which would be my worry.. I also worry that it would be too much food for just two people. I feel like the commitment is too much for small families. Instead, I prefer to pick the right produce each week for my meals based on what is in season, which also tends to be whatever is on sale. ๐Ÿ™‚

    • admin Post author

      GREAT feedback Janet. Thank you! I think that is a worry of many families and Francisco and I have talked about that too – offering smaller portions and getting the yearly plantings down pat so that he can tell almost down to the week what will be ripe. THAT sounds challenging.
      I can’t wait to see what you cook up with the tempeh!

  • Anna

    Great recipe! I love tempeh, so will be making this soon! As to Janet’s point, I’ve found that a half share is pretty much right on the money in quantity for two whole foods, plant-based eaters.

    I personally don’t mind not knowing exactly what I’ll get each week. It makes me find or create a recipe to fit the food instead of the other way around. That makes for a more creative, novel experience and no waste. Besides, once you get into the CSA rhythm, you can have a general idea. Once you start getting green onions, you know you’ll be getting them for at least a few shares, carrots come near the beginning and end of the season, etc. The anticipation of eating in season is one thing that connects us to the intimate experience of eating. Having access to strawberries year-round makes them less interesting, something you tend to pay less attention to. Large-scale, we start paying less attention to what and how we’re eating in general, and where we’re getting our food from. That’s caused us all kinds of problems!

    And it’s partly for that reason that the closer my food moves toward “convenience” and away from its most natural state, the more concerned I get. I want to choose a lettuce that’s still warm from the field and wash the sand off of it myself. I’m always so happy to find a little worm in there every now and then because it reminds me that my food wasn’t doused with poison while it was growing. Pre-washed, cut and bagged lettuce, just as an example, makes me a little sad, I guess because it feels like it’s missing somethingโ€”some of the experience.

    On the other hand, I get the need for convenience. If we can’t fit “old-fashioned” ideas like connecting with and enjoying our food into our modern lives, such things will continue to be marginalized. It’s a fine line, but one that, in my opinion, is worth finding. Sorry for the long comment, but you know how passionate I am about these things!! ๐Ÿ™‚

    • admin Post author

      No Anna, THANKS for the long and insightful comment! You are so right. I enjoy all the same things and don’t mind the prep work or the not knowing. In fact, when I talk to other CSA members they tend to say the same thing – that the like the “challenge” of figuring out what to do with that vegetable.
      So the question is…..are we selling out by moving towards convenience or in our society is this a must-have in order for CSA to gain popularity. In the end I’d rather have someone join the CSA for the convenience, avoid factory farms and then participate in events and gain a love for the earth and knowing their farmer and on their own, choose to save the money on the pre-prepping and packaging.