Ingredients:
LENTILS
*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/
LENTILS
- 2 cups (480 ml) water (I used 1 cup water, 1 cup vegetable broth)
- 1 cup (192 g) green lentils, well rinsed
- 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
- Gluten free or whole wheat hamburger buns*
- 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.
- 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.
- 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.
- Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
- Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
- Once the lentils are cooked, add them to the skillet as well, and stir to combine.
- Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.
- 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.
- 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.
*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/