day 18 dinner: vegan sloppy joes

Ingredients:

LENTILS

• 2 cups (480 ml) water (I used 1 cup water, 1 cup vegetable broth)
  
• 1 cup (192 g) green lentils, well rinsed
  

SLOPPY JOES

• 2 Tbsp (30 ml) olive or grape seed oil
  
• 1/2 white or yellow onion (55 g), minced (plus more for serving)
  
• 2 cloves garlic, minced (1 Tbsp or 6 g)
  
• 1/2 green bell pepper, diced (60 g)
  
• Sea salt and black pepper to taste
  
• 1 15-ounce (425 g) can tomato sauce*
  
• 1-2 Tbsp (12-24 g) coconut sugar, plus more to taste
  
• 1-2 Tbsp (15-30 ml) vegan-friendly worcestershire sauce* (like this brand)
  
• 1-2 tsp chili powder, plus more to taste
  
• 1 tsp ground cumin, plus more to taste
  
• optional: pinch smoked or regular paprika
  

FOR SERVING optional

• Gluten free or whole wheat hamburger buns*
  

Directions: 

1. To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor) and rinsed lentils and heat over medium-high heat.
   
2. Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
   
3. In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
   
4. Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
   
5. Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
   
6. Once the lentils are cooked, add them to the skillet as well, and stir to combine.
   
7. Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.
   
8. Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
   
9. Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 3 days. Reheat in the microwave, or on the stovetop, adding water if the mixture has dried out.
   

Notes
*The tomato sauce I use is from Trader Joe's and is essentially tomato purée seasoned with sea salt, pepper, garlic powder, and herbs.
*If you can't locate vegan worcestershire sauce at the store, try this recipe from Forks Over Knives.
*My go-to whole wheat vegan hamburger buns are from Trader Joe's. The best gluten free vegan hamburger buns I've tried are from the brand Happy Camper (which I found at a grocery store in Portland, OR). However, if you do/can eat eggs, I think Udi's Gluten Free Hamburger Buns are a great option.

​RECIPE: www.minimalistbaker.com 

Source: Minimalist Baker
http://minimalistbaker.com/vegan-sloppy-joes/