Vegan Lentil Sloppy Joes
Lentil Sloppy Joes- a simple and healthy recipe for sloppy joes that will knock everyone’s socks off! Vegan and gluten-free.
I’m always trying to think of new ways to use lentils because:
a. I love them
b. they’re nutritious
c. they’re cheap
More often than not, I’ll Google a recipe before I make it to see how many times it’s been done and if there’s a method or version that might be worth trying. Turns out Lentil Sloppy Joes have been done A LOT, but there was one recipe in particular that I came across and could not get out of my head. What really stood out was the idea to add pickles.
Let me just say…holy deliciousness. I’m not so sure a real Sloppy Joe would be as good with pickles but they are aaahhhmazing with the lentil version.
The tangy crunch paired with savory, tender lentils makes one incredible combination. This was one of those recipes where I couldn’t wait to eat the leftovers for lunch the next day…and the day after.
The lentils take a little while to cook and you have to chop a few veggies but for the most part, they come together in a reasonable amount of time. Plus, you could probably stretch it further than six sandwiches if you really wanted to.
I made a few changes from the original recipe to create a more southern flavor using Worcestershire, mustard powder and ketchup, but you could always use more tomato paste if you are a ketchup-hater. Brandon is a ketchup-hater but he didn’t even notice it in this recipe. It’s funny what you can get away with when you don’t tell them what’s in it, hehe.
Lentil Sloppy Joes
Yield: 6 sandwiches
Prep Time: 15
Cook Time: 30
Total Time: 45
2 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped (about 1 cup)
2 medium-size carrots, peeled and finely chopped (about 3/4 cup)
1 green bell pepper, cored and finely chopped (about 3/4 cup)
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons chili powder
1/2 teaspoon smoked paprika
1 teaspoon mustard powder (or 1 tablespoon yellow mustard)
1 (15 ounce) can fire roasted crushed tomatoes
1/4 teaspoon crushed red pepper (optional)
1/8 cup tomato paste + 1/8 cup ketchup (or 1/4 cup of ketchup OR tomato paste)
1 tablespoon apple cider vinegar
2 teaspoons pure maple syrup
1 tablespoon vegan Worcestershire
1 cup dry green (or brown) lentils, soaked overnight and rinsed*
1/2 cup vegetable broth (I recommend Better Than Bouillon)
In a large pot, warm the olive oil over medium heat. Add the onion, sprinkle with salt and pepper then cook for a few minutes, until soft.
Add the carrot and the bell pepper along with the minced garlic, paprika, chili powder, and mustard powder. Stir together and continue to cook for another five minutes.
Next add the crushed tomatoes, tomato paste, ketchup, crushed red pepper, vegan Worcestershire, apple cider vinegar and maple syrup. Stir to combine then pour in 1/2 cup vegetable broth and bring to a low boil.
Stir in the lentils then reduce to a simmer. Cover and cook for 30 minutes over low heat, or until they are tender and have absorbed most of the liquid.
Top the bottom of each hamburger bun with pickles then scoop the warm lentil mixture on top. Serve immediately and be ready to get sloppy! ;)
*Soaking lentils is optional but helps to reduce cooking time. Be sure to use certified gluten-free products if you have a gluten allergy.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts are for 1/6th of recipe
Adapted from Edible Perspective