Vegan Sloppy Joes
These Vegan Sloppy Joes with Lentils will instantly transport you back to your childhood! They are packed with protein, veggies, and flavor, and make a perfect weeknight dinner!
Servings: 8 people
Ingredients
- 1 cup green or brown lentils (cooked with 4 cups water for 20 minutes)
- 1 Tablespoon avocado oil (or other neutral cooking oil)
- 1 onion diced
- 1 large carrot, shredded (about 1 cup)
- 4 cloves garlic
- 1 teaspoon cumin
- 1/4 teaspoon paprika
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 2 teaspoons worcestershire sauce, (see notes)
- 2 Beyond Burger patties, or other beefless ground meat like Beyond Ground, or Impossible Meat (1 package)
- 15 ounces canned tomato sauce, (or crushed tomatoes, NOT marinara sauce)
- 1 Tablespoon red wine vinegar
- Buns for serving (I like Pretzilla pretzel buns!)
Instructions
- Add the dry lentils to a pot with 4 cups of water. Bring to a boil and allow to simmer for about 20 minutes while you work on the rest of the recipe. Cook the lentils, uncovered, until the are softened and most of the water is evaporated
- Add the oil to a skillet. Add the onion and allow to brown for about 5 minutes.
- Add the shredded carrot and garlic and stir to combine. Allow to cook for a minute or two.
- Add the cumin, paprika, brown sugar, salt, and worcestershire sauce to the skillet and mix well.
- Add the burger patties (or other vegan meaty crumbles) to the skillet and mash with a spoon to incorporate. Allow to cook through for a minute or two.
- Add the lentils and mix well.
- Add the tomato sauce and mix well to fully incorporate. Allow to simmer over low heat for about 5 minutes.
- Turn off the heat. Add the red wine vinegar on top and mix well. Serve on top of burger buns in an opened face style, or as a sandwich (if you dare!). Enjoy!
Notes
Loosely adapted from Real Simple.
Be sure to check ingredients for a vegan worcestershire sauce. I like Annie's, Edward and Sons, Whole Foods 365, and Kroger brands.