VEGAN LENTIL SLOPPY JOES
These vegan lentil sloppy joes are a healthy twist on a classic! They're loaded with 16g of plant based protein and they can be made with simple pantry staples.
Provided by Liz Thomson
Categories Sandwiches
Time 55m
Number Of Ingredients 16
Steps:
- In a large skillet, add the olive oil, onion, and garlic.
- Cook over medium heat for 3 minutes, stirring occasionally.
- Add the paprika, chili, cumin, and salt and stir to combine.
- Continue to cook for 2 minutes over medium heat.
- Add the lentils and water and bring to a boil.
- Once boiling, reduce to a simmer and simmer for 25-30 minutes until the water has been absorbed and the lentils have softened. It's okay if the lentils are still a tiny bit firm.
- In a small dish, whisk together the ketchup, maple syrup, apple cider vinegar, soy sauce, and tomato paste.
- Continue cooking over low heat and add the mixture to the lentils.
- Stir until it's well coated and the lentils have completely cooked.
- Divide the lentils on to each bun and add jalapeño, hot sauce, or any other burger toppings you like!
Nutrition Facts : ServingSize 1 Sandwich, Calories 361 calories, Sugar 10.6 g, Sodium 520.2 mg, Fat 3.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 64 g, Fiber 9.6 g, Protein 13.3 g, Cholesterol 0.5 mg
VEGAN SLOPPY JOES (WITH LENTIL "MEAT")
These vegan sloppy joes are incredibly easy to make and create a delicious, nutritious meal that's way better than using store-bought sauces. The recipe can be made gluten and/or soy free.
Provided by Nicole
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Rinse and drain canned lentils or use fresh cooked lentils. Add to a large pot.
- Use a mesh strainer to drain excess liquid from a can of diced tomato. Add to the large pot with the lentils.
- Peel and dice the onion. Peel then mince or crush the garlic.
- Add onions and garlic to the large pot along with all remaining ingredients.
- Place the pot on your stove over high heat and bring to a boil.
- Cook over high heat, stirring regularly, until the mixture has thickened - about 20 minutes. There shouldn't be any pooling liquid in the bottom of the pan (when you scrape across the bottom, the mixture should hold its shape and not pool into the area that was just scraped).
- As liquid evaporates, the mixture will thicken. It's important to keep stirring, especially towards the end of cooking, to keep the mixture from sticking to your pot. You may want to turn the heat down to medium once most liquid is absorbed.
- Serve on fresh buns with additional toppings if desired (see above for serving ideas).
Nutrition Facts : ServingSize 1 Sloppy Joe (1/6 of recipe), Carbohydrate 45 g, Protein 15 g, Fat 1 g, Sodium 985 mg, Fiber 10 g, Sugar 11 g, Calories 240 kcal
VEGAN SLOPPY JOES
These vegan sloppy joes have the most delicious tangy sauce and meaty lentil filling! This easy to make and freezer-friendly meal is perfect for Meatless Monday and it's kid-approved!
Provided by Stacey Eckert
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Cook the green lentils (rinsed and drained) according to package instructions. Halfway through, add the red lentils, stir to combine, and let both lentils finish cooking together in the same pot.
- (Do this step while the lentils are cooking.) In a large pan, saute the diced onion and bell peppers in vegetable broth over medium heat until the onions are soft and translucent.
- Add the minced garlic, chili powder, smoked paprika, tomato paste, and salt. Stir to combine and let the mixture cook for 2-3 minutes or until fragrant. You might need to add a splash of water if the mixture gets to dry and it's sticking to the pan.
- Add the maple syrup, vegan Worcestershire, balsamic vinegar, ketchup, and water. Stir to combine and let it cook for 2-3 minutes so the flavors begin to meld together.
- Add the cooked lentils to the pan, stir everything together, and reduce the heat to medium-low and let it cook for 15 minutes. Spoon the filling into vegan burger buns and enjoy!
Nutrition Facts : Calories 249 kcal, Carbohydrate 44 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 16 g, Sugar 12 g, ServingSize 1 cup
VEGAN LENTIL SLOPPY JOES
Vegetarian-friendly recipe for lentil Sloppy Joes, great for piling on buns.
Provided by Laura Shansey
Categories 100+ Everyday Cooking Recipes Vegan Main Dishes
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Combine onion and both bell peppers in the bowl of a food processor; pulse until blended into a uniform size but not liquid.
- Heat olive oil in a large pot over medium-high heat. Add onion-bell pepper mixture, carrot, and zucchini. Cook and stir until soft and heated through, 6 to 8 minutes.
- Add broth and lentils; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until lentils are tender, about 15 minutes.
- Stir in tomatoes, chili powder, mustard, vinegar, maple syrup, tomato paste, Worcestershire sauce, salt, and pepper; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Serve on buns.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 76.3 g, Fat 7.7 g, Fiber 10.2 g, Protein 17.9 g, SaturatedFat 1.4 g, Sodium 847.4 mg, Sugar 10.1 g
SPICY LENTIL VEGAN SLOPPY JOES
I've been on a sloppy joe kick lately. This lentil sloppy joe is easy to throw together, has a flavorful, firm texture, and is packed full of protein. It's also good to smother a baked potato, it's so good! Today I improvised a little and threw in cooked brown rice and some crushed walnuts. Feel free to experiment! From Naturally Ella.
Provided by Sharon123
Categories Weeknight
Time 50m
Yield 1-2 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet or pot, heat olive oil over medium-low heat. Add minced onions, pepper, and garlic. Cook until onions and peppers are soft and fragrant, 6-8 minutes. Stir in remaining ingredients. Bring to a boil, reduce to a simmer, and let cook until lentils are tender but not breaking down, 25-30 minutes. Taste and adjust seasonings while cooking.
- Serve on a bun or toasted bread.
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VEGAN SLOPPY JOES | MINIMALIST BAKER RECIPES
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- If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
- If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
- In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
- Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
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