By Alexea Wagner, age 9, Nevada

“I saw sloppy joes at school, but I wanted to make sure they were cruelty-free,” says Alexea, who serves this with kale salad that has shredded carrot, spicy pecans, and sliced strawberries, and a big glass of soy milk.


  1. In a large sauté pan over moderate heat, warm the olive oil. Add the tempeh, soy sauce, and 1/4 cup water, and cook for 8 minutes, breaking up the tempeh. Add the onion, garlic, jalapeño, tomatoes, apple-cider vinegar, mustard, maple syrup, and molasses, and cook, stirring often, for 10 minutes.
  2. While the sloppy joe mixture is cooking, toast the buns in the oven or toaster oven. Divide the sloppy joe mixture among the 4 buns, top with lettuce and avocado, and serve.

Nutritional Information Provided by Edamam with permission. © 2012 Condé Nast