This vegetarian version of the familiar classic is based on the recipe Bastyr University faculty Cynthia Lair, CHN, grew up eating. Tempeh is made from soybeans, and is fermented then pressed into a savory cake form that can be easily be used in recipes that call for ground meat.
Heat oil in a 10-inch skillet. Add onion, pepper, garlic, and salt; sauté until soft. Crumble tempeh with fork or by hand; add to onion mixture. Let the tempeh brown. Mix ketchup, mustard, vinegar, and cloves together in a small bowl. Add to tempeh mixture, mixing well. Warm buns in oven if desired. Spoon tempeh mixture onto buns and serve with your favorite garnish. Serve with corn on the cob and coleslaw.