Description
A great plant-based alternative to sloppy joes. Loaded with veggies, lentils and that one of a kind homemade sloppy joe sauce.
Ingredients
Scale
- 1 tablespoon of olive oil
- 1 green pepper chopped
- 1/2 yellow onion chopped
- 3 carrots chopped
- 3 garlic cloves minced
- 8 oz of bella mushrooms chopped
- 8 oz of red lentils (we used Goya brand)
- 2 cups of mushroom stock
- 6 oz of tomato paste
- 4 tablespoons of maple syrup
- 4 tablespoons of apple cider vinegar
- 4 tablespoons of liquid aminos (or soy sauce)
- 4 teaspoons of brown mustard
- 3/4 teaspoon cayenne pepper
- Your favorite hamburger buns
- Optional : a slice of cheese or coleslaw
Instructions
- Make 1 cup and a half of red lentils according to directions.
- Instead of water for the lentils use 2 cups of mushroom stock.
- Heat the lentils and mushroom stock to a boil and then cover and lower to a low simmer.
- When lentils are completely cooked (approximately 9 minutes) set aside.
- In a large skillet cook chopped carrots, onion, and green pepper for about 15 to 20 minutes until onions look translucent and carrots are soft.
- Add chopped mushroom and cook until mushroom change color and begin to darken.
- Add cooked lentils to the pan.
- In a small bowl mix together tomato paste, maple syrup, apple cider vinegar, liquid aminos, brown mustard and cayenne pepper.
- Pour the sauce into skillet and mix well.
- Add salt and pepper to taste.
- Toast hamburger buns on a clean skillet using a little butter or a small amount of oil.
- Optional: Add American cheese or in my case vegan American cheese.
Notes
I enjoy pre-chopping all the veggies and setting them aside until I’m ready to make the entire dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: stove top
- Cuisine: American