I recently found vegan challah. Gasp! Yes! It’s a thing for a future post. Anyway, thinking about what I wanted to do with the yummers challah I decided Sloppy Joe’s. Mmm…
I’ve written before how I don’t usually go for meat substitutes, but this recipe could easily use TVP (textured vegetable protein) with less simmer time to make a more traditional meaty Joe. I opted to play with lentils.
What you will need:
1 cup green lentils (sort out any non-lentils and rinse well)
2 cups water + 2 Tablespoons
1 not-beef bouillon cube
1/2 red onion, diced
2 large cloves of garlic, minced
1 whole red bell pepper, seeds removed and diced
15 ounce can tomato sauce
2 Tablespoons maple syrup
2 Tablespoons vegan Worcestershire Sauce
2 teaspoons chili powder
1 teaspoon cumin
1/8 teaspoon smoked paprika
Salt and pepper to taste
Place the 2 cups of water, rinsed lentils, and bouillon cube in a medium pot. Bring to boil and reduce heat to simmer uncovered until soft, about 20 minutes. There should not be any water left, but drain any remaining once the lentils are soft.
In a pot or pan with a lid, place 2 Tablespoons of water at the bottom and add onion, garlic, and bell pepper. Cover and let cook over medium heat until soft, stiring frequently. Add a little more water if needed. Add everything to the vegetables and mix well and let heat up. Taste to make sure you do or don’t want any additional salt or pepper.
Serve warm on buns with sliced onion and lettuce or as a stew with crusty bread. Yummers!