Rainas Vegan Lentil Sloppy Joes Food
LENTIL SLOPPY JOES
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Place the lentils in a medium saucepan and cover with water. Bring to a boil. Add 1 teaspoon salt. Reduce the heat to low and simmer until tender, about 30 minutes. Drain.
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and saute until the onions are translucent and the pepper is tender, 7 to 8 minutes. Add the garlic and green chiles and cook about 1 more minute. Stir in the tomato sauce, ketchup, Dijon, brown sugar, Worcestershire, chili powder, vinegar, celery seed, black pepper, remaining 1/2 teaspoon salt and 1/2 cup water. Mix well, then add the lentils. Reduce the heat to low; cover and simmer, stirring occasionally, about 15 minutes.
- Butter both sides of the hamburger buns. Toast on a hot cast-iron griddle or skillet until lightly browned, 2 to 3 minutes.
- Serve sloppy joes on toasted buns, topped with sliced avocado and pickles on the side.
SPICY LENTIL VEGAN SLOPPY JOES
I've been on a sloppy joe kick lately. This lentil sloppy joe is easy to throw together, has a flavorful, firm texture, and is packed full of protein. It's also good to smother a baked potato, it's so good! Today I improvised a little and threw in cooked brown rice and some crushed walnuts. Feel free to experiment! From Naturally Ella.
Provided by Sharon123
Categories Weeknight
Time 50m
Yield 1-2 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet or pot, heat olive oil over medium-low heat. Add minced onions, pepper, and garlic. Cook until onions and peppers are soft and fragrant, 6-8 minutes. Stir in remaining ingredients. Bring to a boil, reduce to a simmer, and let cook until lentils are tender but not breaking down, 25-30 minutes. Taste and adjust seasonings while cooking.
- Serve on a bun or toasted bread.
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- If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
- If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well 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.
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- Give the dried lentils a good rinse to remove any dust or debris then add them to a pot with the 2 1/2 cups of water. Bring to a boil over medium-high heat then reduce to a simmer, cover and cook for approximately 20 minutes until the lentils are tender. Drain off any excess water.
- When the lentils have about 10 minutes left, add the onion, peppers and garlic to a pot with a splash of water or vegetable broth. Cook over medium heat for 5-6 minutes, stirring occasionally until softened.
- Continue cooking and stirring until the mixture has thickened up. This should take about 10-15 minutes.
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