Recipe Background
Whether a major lifestyle change is on your horizon or just a change of pace, we've got something we know you are going to love. Our Vegan Sloppy Joes are the answer to all of life's changes that you may encounter. Delicious lentils seasoned with the barbeque flavors we all love, packed on a soft, whole-wheat bun, to satisfy all of your sandwich cravings. Adjust your foodscape with these innovative Vegan Sloppy Joes and you won't be disappointed. It's just the change you've been looking for!
Whether a major lifestyle change is on your horizon or just a change of pace, we've got something we know you are going to love. Our Vegan Sloppy Joes are the answer to all of life's changes that you may encounter. Delicious lentils seasoned with the barbeque flavors we all love, packed on a soft, whole-wheat bun, to satisfy all of your sandwich cravings. Adjust your foodscape with these innovative Vegan Sloppy Joes and you won't be disappointed. It's just the change you've been looking for!
Ingredients
For the sloppy joes:
- 2 cups lentils brown or green
- 4 cups vegetable broth divided
- 2 cups water
- 1 teaspoon kosher salt divided
- 2 tablespoons olive oil
- 3/4 cup green bell pepper
- 1 cup onion diced
- 4 cloves garlic minced
- 1 cup plus 2 tablespoons organic ketchup divided
- 2 tablespoons plus 1 teaspoon vegan Worcestershire sauce divided
- 1 teaspoon mustard powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 8 whole-wheat buns vegan
Optional toppings:
- hot sauce to taste
- pickled onion store-bought or homemade, to taste
- bread and butter pickles to taste
Directions
- In a large saucepan over medium-high heat, add the lentils, 3 cups of the vegetable broth, the water, and 1/2 teaspoon of the kosher salt, stirring to combine.
- Bring the mixture to a rapid simmer, then reduce the heat to low and simmer, uncovered, until the lentils are tender but still hold their shape, about 20-25 minutes. Start tasting for doneness at about 15 minutes.
- Transfer the lentils from the stovetop and drain them.
- In another large saucepan over medium-high heat, add the olive oil.
- Add the green bell pepper and the onion, stirring to combine, and cook until the onions are translucent, about 5 minutes.
- Add the garlic to the green bell pepper mixture, stir to combine, and cook until fragrant, about 1 minute.
- Add the remaining vegetable broth, 1 cup of the ketchup, 2 tablespoons of the Worcestershire sauce, the mustard powder, the onion powder, and the chili powder, stirring to combine. Let it simmer until thickened, about 5 minutes.
- With the sauce mixture on low heat, add the cooked lentils and cook until heated through, about 5 minutes.
- Transfer the saucepan from the stovetop to a wire rack to cool.
- Off the heat, add the remaining ketchup, the remaining Worcestershire sauce, and the remaining kosher salt and stir to combine.
- Scoop the lentil mixture onto the buns and top them with the hot sauce, the pickled onions, and the bread and butter pickles.
- Serve.
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