Lentil Sloppy Joe’s

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

Creamy yet vegan. One pot and delish!

Print Recipe

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