Vegan Sloppy Joes

Cook the Lentils

Notes: This recipe provides instructions for both green lentils (for more bite/texture) and red lentils (for a quicker/more tender result). Choose one.

Ingredients

2 cups water (or half water, half vegetable broth)

1 cup green or red lentils, well rinsed

Instructions

For green lentils: Add liquid and rinsed green lentils to a small saucepan over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for 18-22 minutes, or until tender. Drain any excess liquid.

For red lentils: Bring liquid to a boil in a small saucepan over high heat. Add rinsed red lentils, return to a gentle boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. Drain well.

Sauté the Aromatics

Notes: While the lentils are cooking, you can start preparing the vegetable base.

Ingredients

2 Tbsp olive, grape seed, or avocado oil

1/2 medium white or yellow onion, minced

2 cloves garlic, minced

1/2 medium red or green bell pepper, diced

Sea salt and black pepper (to taste)

Instructions

Heat a large skillet over medium heat.

Once hot, add oil, onion, garlic, and bell pepper.

Season with a pinch each of salt and pepper and stir to combine.

Sautè for 4-5 minutes, stirring frequently, until peppers and onions are tender and slightly browned.

Build the Sauce and Simmer

Final Touches and Serving

Notes: Leftover sloppy joe mixture will keep in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month.

Ingredients

Gluten-free or whole-wheat hamburger buns

Sliced onion (for serving)

Instructions

Taste the mixture and adjust flavor as needed, adding more chili powder, cumin, salt, sugar, or Worcestershire sauce.

Serve the mixture hot on toasted hamburger buns.

Top with sliced raw onion, if desired.