Tempeh Sloppy Joes with Coleslaw

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.5 teaspoon pepper black divided freshly ground
• 2 teaspoons brown sugar 
• 3 cups thinly cabbage shredded
• 0.5 cup carrots shredded ( 1 medium)
• 9 ounce hamburger buns 
• 2 tablespoons mayonnaise light
• 1 tablespoon olive oil 
• 1 cup onion chopped ( 1 medium)
• 1 teaspoon paprika smoked spanish
• 1 teaspoon salt divided
• 1 pound tempeh organic crumbled
• 3 tablespoons tomato paste 
• 2 teaspoons water 
• 3 cups water 

Equipment

• bowl
• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion; saut 2 minutes or until soft.
3. Add tempeh; saut 6 minutes or until beginning to brown.
4. Combine tomato paste, vinegar, brown sugar, paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
5. Add tomato mixture to tempeh; stir to combine. Stir in 3 cups water. Simmer until mixture is thick and liquid is almost evaporated (about 20 minutes), stirring often.
6. Remove from heat; keep warm.
7. Combine mayonnaise, 2 teaspoons water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl.
8. Add shredded cabbage and carrot, tossing well to combine.
9. Top each of 6 bottom halves of hamburger buns with about 3/4 cup tempeh filling. Top each serving with about 1/3 cup cabbage mixture, and cover with top half of each bun.
10. Serve sloppy joes immediately.