So, these are simply the best sloppy joes I’ve ever had. Really. They’re even vegan and the type of vegan that even meat eaters really enjoy. Easy to make and almost totally fat-free. They follow a whole food plant based diet which means they’re all natural and plant-based. Also, they’re pretty darned healthy which is a really good thing.
They store really well and taste better the next day. I have them over potatoes for leftovers as well as a side with other dishes.
Yes, they are vegan but you won’t notice
Ingredients
- 1 onion, chopped (I like it nearly diced)
- 1 green bell pepper, chopped
- 1-3 tablespoon chili powder (honestly, I put in probably 4 myself)
- 1½ cups dried lentils (I prefer red but use what you have)
- 4-6 Roma tomatoes (adjust to your level of tomatoness desired. Any tomoato should do but I like Romas)
- 2 Tablespoons of amino acids or soy sauce
- 2 Tablespoons of mustard (Yellow mustard for the zing, dijon for the deep flavor, your call…I trust you)
- 2 Tablespoons brown sugar
- 1 teaspoon vinegar (I prefer balsamic but you could use rice or apple-cider vinegar)
- Freshly ground black pepper
- Hamburger buns
Instructions
- Put 1/3 cup of veggie stock (water would work also) into a large saucepan and add the onion and bell pepper. Cook over medium heat, stirring occasionally, until the onion get clear and soft, between 5 & 10 minutes….stirring is really important.
- Add all of the rest of the ingredients and stir.
- Add 3 cups of veggie stock (water, again, will work) and stir it well. Slip the heat over to highish and get it boiling.
- Once boiling, give it a good stir, then reduce it to low heat and cover it.
- Let it simmer for about 1 hour. Stir it occasionally or just to get a good whiff of this gorgeous concoction you are about to nom.
- Serve the sloppy joe mix onto whatever carby goodness you have chosen then enjoy. It can be eaten just like chili if you want so put it in a bowl and toss on some crackers.
Tips:
Thickness: If you cook it longer, it will reduce and become thicker. I prefer them really thick so I just cook and stir it for a while.
Heat: As I’ve mentioned many times, I love heat and spice. If it’s overly hot, you can always put some bread and butter pickles or sweet relish on your sandwich. If you need a lot more heat, you have an excuse to use more Tapatilo in my book.
Serving Suggestions: You don’t need to just serve it as a sandwich, you can serve it over potatoes, rice, or even nachos.
