Vegan Lentil Sloppy Joes Food

VEGETARIAN SLOPPY JOES {VEGAN}

Steps:

• Place lentils in a medium sized pot and cover with 1 cup of water and a pinch of salt. Bring to a boil, reduce to a simmer and cook lentils until tender and cooked through, 20-25 minutes.
• Heat a large pan over medium heat and add the olive oil and shallots. Season with a pinch of salt and cook for 2-3 minutes. Add the garlic and cook for 1 more minute. Next, add the remaining BBQ sauce ingredients and cook for 5 minutes, stirring occasionally. Add the cooked lentils and chickpeas to the BBQ sauce and cook for another 5-10 minutes until everything is heated through.
• Scoop the sloppy joe mix onto the buns and top with coleslaw if desired.

LENTIL SLOPPY JOES

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.

VEGAN SLOPPY JOES

Steps:

• Cook the green lentils (rinsed and drained) according to package instructions. Halfway through, add the red lentils, stir to combine, and let both lentils finish cooking together in the same pot.
• (Do this step while the lentils are cooking.) In a large pan, saute the diced onion and bell peppers in vegetable broth over medium heat until the onions are soft and translucent.
• Add the minced garlic, chili powder, smoked paprika, tomato paste, and salt. Stir to combine and let the mixture cook for 2-3 minutes or until fragrant. You might need to add a splash of water if the mixture gets to dry and it's sticking to the pan.
• Add the maple syrup, vegan Worcestershire, balsamic vinegar, ketchup, and water. Stir to combine and let it cook for 2-3 minutes so the flavors begin to meld together.
• Add the cooked lentils to the pan, stir everything together, and reduce the heat to medium-low and let it cook for 15 minutes. Spoon the filling into vegan burger buns and enjoy!

RAINA'S VEGAN LENTIL SLOPPY JOES

Steps:

• Heat oil in a skillet over medium heat; add onion and saute for 2 minutes. Add celery; cook and stir for 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Stir in thyme, oregano, parsley, chili powder, paprika, and pepper until vegetables are evenly coated.
• Stir in lentils until evenly coated. Add water, tomatoes, and tomato paste; mix well. Stir in yellow and brown mustards, Worcestershire sauce, chile paste, and maple syrup. Cover and simmer over low heat until lentils are tender, 35 to 45 minutes.
• Serve each sandwich open faced on a slice of bread topped with avocado.

VEGAN LENTIL SLOPPY JOES

Steps:

• Combine onion and both bell peppers in the bowl of a food processor; pulse until blended into a uniform size but not liquid.
• Heat olive oil in a large pot over medium-high heat. Add onion-bell pepper mixture, carrot, and zucchini. Cook and stir until soft and heated through, 6 to 8 minutes.
• Add broth and lentils; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until lentils are tender, about 15 minutes.
• Stir in tomatoes, chili powder, mustard, vinegar, maple syrup, tomato paste, Worcestershire sauce, salt, and pepper; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Serve on buns.

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.

LENTIL SLOPPY JOES

Steps:

• In a 3 1/2- or 4-quart slow cooker stir together lentils, chopped sweet pepper, carrots, onion, vegetable juice, tomato paste, chiles, Worcestershire sauce, chili powder, vinegar, garlic and water (see Tip).
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• Before serving, stir in ketchup and brown sugar. Serve lentil mixture on toasted buns. If desired, top each serving with shredded carrot.

SPICY LENTIL VEGAN SLOPPY JOES

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.

VEGAN SLOPPY JOES (WITH LENTIL "MEAT")

Steps:

• Rinse and drain canned lentils or use fresh cooked lentils. Add to a large pot.
• Use a mesh strainer to drain excess liquid from a can of diced tomato. Add to the large pot with the lentils.
• Peel and dice the onion. Peel then mince or crush the garlic.
• Add onions and garlic to the large pot along with all remaining ingredients.
• Place the pot on your stove over high heat and bring to a boil.
• Cook over high heat, stirring regularly, until the mixture has thickened - about 20 minutes. There shouldn't be any pooling liquid in the bottom of the pan (when you scrape across the bottom, the mixture should hold its shape and not pool into the area that was just scraped).
• As liquid evaporates, the mixture will thicken. It's important to keep stirring, especially towards the end of cooking, to keep the mixture from sticking to your pot. You may want to turn the heat down to medium once most liquid is absorbed.
• Serve on fresh buns with additional toppings if desired (see above for serving ideas).

VEGAN LENTIL SLOPPY JOES

Steps:

• In a large skillet, add the olive oil, onion, and garlic.
• Cook over medium heat for 3 minutes, stirring occasionally.
• Add the paprika, chili, cumin, and salt and stir to combine.
• Continue to cook for 2 minutes over medium heat.
• Add the lentils and water and bring to a boil.
• Once boiling, reduce to a simmer and simmer for 25-30 minutes until the water has been absorbed and the lentils have softened. It's okay if the lentils are still a tiny bit firm.
• In a small dish, whisk together the ketchup, maple syrup, apple cider vinegar, soy sauce, and tomato paste.
• Continue cooking over low heat and add the mixture to the lentils.
• Stir until it's well coated and the lentils have completely cooked.
• Divide the lentils on to each bun and add jalapeño, hot sauce, or any other burger toppings you like!

VEGAN SLOPPY JOES

Steps:

• Heat the oil in a pan and add the veggies and the cayenne powder. Cook over medium-high heat until golden brown, stirring occasionally. Add more oil or a little bit of water if needed.
• Add all the remaining ingredients, stir, and cook for about 10 minutes or until the sauce thickens.
• Serve the filling over the buns and add your favorite veggies (I added some red cabbage, carrot, fresh chili peppers, and avocado slices).
• Keep the leftover filling in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.

SLOW COOKER LENTIL SLOPPY JOES

Steps:

• Add everything into the slow cooker, starting with 3 cups of broth. Stir to combine, cover and set to high. Cook on high for 2 - 3 hours (or low for 4 - 6). Check and add more liquid as needed.
• Serve warm with a bun, biscuit or in a spaghetti squash!

VEGAN SLOPPY JOES

Steps:

• Saute Vegetables: Sauté garlic and onion in a large skillet until translucent.
• Add red pepper and celery; cook for approximately three more minutes.
• Add mushrooms, and cook until brown and the liquid dissipates.
• Add cooked lentils.
• Add all remaining ingredients: black beans (or pinto beans), red wine vinegar, maple syrup, chili powder, Worcestershire sauce, and tomato paste.
• Stir.
• Let simmer.
• As the ingredients simmer, the consistency will thicken.
• If you make it ahead, place a top on the pan and place it in the refrigerator.
• Re-heat when ready to serve.