Vegan Lentil Sloppy Joes
These vegan sloppy joes are a healthier alternative made from savory lentils, hearty tomato sauce and some extra twists for a tastefully reminiscent version of the childhood favorite.
Ingredients
- 1 15oz can of lentils
- 1/3 cup pulsed walnuts
- 1/4 cup pulsed oats
- 1/2 large onion, diced
- 3 cloves of garlic, minced
- 6-8 baby bella mushrooms, diced
- 3 oz tomato paste
- 1 cup veggie broth
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp dried parsley
- 2 tbsp olive oil
- salt and pepper, to taste
- regular hamburger buns or slider buns
Optional Additions
- cole slaw
- vegan cheese slices
Instructions
- Drain and rinse your lentils in a strainer.
- In a food processor or magicbullet, pulse your walnuts. Do not grind into a powder, you want small pieces.
- In a large skillet, add your diced onions, garlic and mushrooms with 2 tablespoons of olive oil. Sautee until softened, about 3-4 minutes.
- Add the lentils, walnuts, oats and spices (oregano, chili powder, parsley, salt + pepper) and mix until well incorporated. Reduce your heat to medium-low.
- Whisk 3 ounces of tomato paste into a cup of veggie broth and then pour over the lentils and mix well. Simmer on medium-low heat until the veggie broth has been reduced and your sauce has thickened. The texture of the lentils with the tomato should be pasty and thick.
Notes
For a WFPB no SOS lifestyle, omit the olive oil and sautee the onions and garlic in extra veggie broth. Also omit the salt.
For gluten free, make sure you use certified gluten free rolled oats (we like Bobs Red Mill) and use gluten-free buns or bread.
For nut free, simply omit the walnuts from the recipe and either add 2 tablespoons of hemp seeds or 2-3 extra mushrooms.