Who remembers Hamburger Helper growing up and making them into sloppy Joe’s?! I don’t know what it is about these sandwiches but they were always delish and comforting to me. Today’s grown-up version does not include hamburger helper (does it even exist anymore? LOL!) This recipe is made with nutrient-rich lentils (good source of protein, fiber, and complex carbs) and all the mix-ins including onions, mushrooms & peppers. Worcestershire sauce gives it that tangy taste balanced with a little maple syrup.

Topping options are pickles, coleslaw, and lettuce I can think of that work best – but experiment with what you like! This is also good just on its own, sans the bun. It is almost reminiscent of a lentil stew then. Even my meat-eating husband and son liked it – so that’s a win!

Vegan Sloppy Joes

cherise.mazur

Grown up version of a childhood classic that is plant-based and delish!

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Servings 4

Ingredients

  

• 1/2 cup dry lentils (bronw or green)
• 1 1/3 cup water
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 cup mushrooms, chopped
• 2 cloves garlic, minced
• 1 15oz can tomato sauce
• 2 tbsp maple syrup
• 1 tbsp worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp chili powder
• salt & pepper to taste
• 4 buns of choice

Instructions

 

• Rinse lentils and add to pot of water. Bring water to a boil, reduce heat and let simmer until most liquid is absorbed. (15-20 minutes) Drain any excess water and set aside.
• While the lentils cook, heat olive oil in large skillet over medium heat. Add onions, pepper, mushrooms and garlic and saute until softened.
• Add in cooked lentils, tomato sauce, maple syrup, worcestershire sauce and seasonings.
• Let mixture simmer and cook for about 10 minutes - sauce should thicken.
• Serve in toasted buns with toppings of choice