Vegan Lentil Sloppy Joes

 

Prep Time: 10 minutes Cook Time: 4 hours Servings: Yield: about 6 Source: yummymummykitchen.com

 

Ingredients

VEGAN SLOPPY JOE FILLING

1 lb. green or brown lentils (2 cups)

1 tablespoon olive or avocado oil

1 yellow onion, chopped

1 green bell pepper, seeded and chopped

1 (15 oz.) can tomato sauce

1/2 cup ketchup

1 tablespoon chili powder

2 tablespoons yellow mustard

2 tablespoons maple syrup

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce (vegan, GF)

1 quart vegetable broth (1 container)

TOPPINGS

1 loaf Little Northern Bakehouse buns

1 small red onion, peeled and thinly sliced

2 cups baby greens

1 avocado, sliced (optional)

french fries

Chick-fil-A sauce

bbq

mayo

Directions

Pick over the lentils and discard and stones or debris. Rinse and drain the lentils.

Heat the oil in a skillet over medium heat. Saute the onion and bell pepper until softened. Add to the slow cooker or Instant Pot.

Add the rinsed lentils, tomato sauce, ketchup, mustard, syrup, chili powder, vinegar, Worcestershire sauce, and vegetable broth to the slow cooker or Instant Pot.

Cover and cook on high for 4 hours or low for 8 hours in the slow cooker.

Or cook on high pressure in the Instant Pot for 15 minutes, with valve sealing, then let the pressure naturally release for 10-15 minutes.

Lightly toast the bread. Serve the vegan lentil sloppy joe filling on the bread, with slices of onion, avocado, and greens.

Nutrition

TOTAL FAT: 4g SATURATED FAT: 0g
TRANS FAT: 0g UNSATURATED FAT: 3g
CHOLESTEROL: 0mg CARBOHYDRATES: 35g
FIBER: 8g SUGAR: 15g PROTEIN: 9g

 
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