Lunch Recipe

Vegan Lentil Sloppy Joes

Vegetarian-friendly recipe for lentil Sloppy Joes, great for piling on buns.

INGRIDIENT

1 large sweet onion, roughly chopped

1 medium green bell pepper, roughly chopped

1 medium red bell pepper, roughly chopped

1 tablespoon olive oil

1 medium carrot, shredded

1 small zucchini, shredded

2 cups reduced-sodium vegetable broth

1 cup dry red lentils, rinsed and drained

2 (14.5 ounce) cans diced tomatoes

1 tablespoon chili powder

1 tablespoon prepared yellow mustard

1 tablespoon cider vinegar

1 tablespoon maple syrup

1 tablespoon tomato paste

2 teaspoons vegan Worcestershire sauce

salt and ground black pepper to taste

6 large hamburger buns, split

DIRECTION

Step: 1

Combine onion and both bell peppers in the bowl of a food processor; pulse until blended into a uniform size but not liquid.

Step: 2

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.

Step: 3

Add broth and lentils; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until lentils are tender, about 15 minutes.

Step: 4

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 FACT

Per Serving: 449 calories; protein 17.9g; carbohydrates 76.3g; fat 7.7g; sodium 847.4mg.

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