Vegan Lentil Sloppy Joes
Sloppy joes are definitely a comfort food dinner. I am sure most of us ate these growing up. This lentil version is much healthier, but just as messy and delicious.
My son loves sloppy joes. I think this is partly because he likes anything that really makes a mess.
You still get the tangy sweet flavor from the original recipe, but with tons of nutrients. Lentils are packed with protein, fiber and iron so they are a great addition to any diet.
This recipe comes together quickly and most of the ingredients are things I usually have on hand. While the lentils are cooking you make the sauce. Then the lentils just need to simmer in the sauce for a few minutes after they are cooked. Perfect for a weeknight dinner.
I serve mine on toasted gluten free buns and they go great with slaw.
VEGAN LENTIL SLOPPY JOES
- 2 cups uncooked lentils
- 2 tbsp olive oil
- 1 small onion
- 1 green pepper
- 2-3 cloves garlic
- 1 14 oz can tomato sauce
- 1 tbsp agave syrup
- 2 tbsp soy sauce
- 1 tbsp dijon mustard
- 2 tsp cumin
- 1 tbsp balsamic vinegar
- 1 tsp chili powder
- buns for serving
- 1 tsp salt
To cook the lentils fill a medium pot with water and bring to a boil. Add in the rinsed lentils and cook for 15 to 20 minutes until they are a little soft and then drain. The lentils will cook in the sauce as well so don't overcook them at this stage.
While the lentils are cooking start the sauce. Chop the onion and pepper. Finely mince the garlic.
Heat the olive oil over medium high heat in a large sauce pan. When the oil is hot add in the onions and peppers. Cook for about 5 minutes until they begin to soften. Add in the garlic and cook for another minute.
Add in the remaining ingredients plus 1 cup of water and bring to a simmer. When the lentils are cooked and drained add them into the sauce and simmer for about 15 minutes. You can add a little more water if the sauce is thickens to much.
Serve on toasted buns. Be sure to have lots of napkins!