Two Bean Sloppy Joes Vegetarian Food

VEGAN SLOPPY JOES

Steps:

• Heat oil in a skillet, add onion & pepper and sauté over medium heat for about 4-5 minutes.
• Add garlic, tomato sauce, tomato paste, balsamic vinegar, soy sauce, vegan Worcestershire sauce, sugar, all spices and let simmer for a further 4-5 minutes, stirring occasionally.
• Taste the sauce and adjust flavor as needed.
• Add the cannellini beans and stir. Let simmer for 2-4 more minutes.
• Serve on soft burger buns. Enjoy!
• The Sloppy Joe mixture should be stored in the refrigerator for up to 3 days.

VEGAN SLOPPY JOES (THAT EVERYONE LOVES!)

Steps:

• In a large saucepan, place the lentils with 3 cups of the vegetable broth, 2 cups water, and 1/2 teaspoon kosher salt. Bring to a rapid simmer. Reduce the heat and simmer uncovered for about 20 to 25 minutes, until the lentils are tender but still hold their shape (start tasting at 15 minutes; the exact timing depends on the heat level and your pan size). Drain the excess liquid.
• Once you've started the lentils, dice the bell pepper. Dice the onion. Mince the garlic.
• In another large saucepan, heat the olive oil over medium high heat. Add the bell pepper and onion and cook 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute. Add vegetable broth, 1 cup ketchup, Worcestershire sauce, mustard powder, onion powder, and chili powder. Simmer for 5 minutes until thickened.
• When the lentils are done, add them to the sauce. Cook on low heat for about 5 minutes. Then remove the heat and stir in the remaining 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon kosher salt.
• Serve on a bun with pickled onions and pickles. (If desired, toast the buns prior to serving.) Make ahead: Leftovers save well for 3 to 4 days. Make in advance, refrigerate and then reheat in a saucepan. Add an extra squeeze of ketchup if it seems dry.

VEGETARIAN SLOPPY JOES

Steps:

• Heat oil in a deep, 10-inch skillet over medium-low heat. Cook the onion in the oil until translucent. Crumble the tempeh into the skillet; cook and stir until golden brown. Add the green pepper and garlic; cook another 2 to 3 minutes.
• Stir in the tomato sauce, Worcestershire sauce, honey, molasses, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper; stir. Simmer another 10 to 15 minutes. Spoon hot onto hamburger buns to serve.