Vegan sloppy joes
Fall is here, and winter is right around the corner. It’s the perfect time for this recipe, adapted from the Minimalist Baker and PETA. A vegetarian spin on a traditional family night meal, this simple plant-based recipe tastes like comfort food with none of the guilt.
Servings: 4
Ingredients
- 2 tablespoons olive or grape seed oil
- 1/2 medium white or yellow onion, minced (plus more for sauce and serving)
- 2 cloves garlic, minced (2 cloves yield about 1 tablespoon)
- 1/2 medium green bell pepper, diced
- 1/2 cup shredded carrots
- Salt and pepper
- 1 cup lentils cooked with water or vegetable broth (alternative: 1 cup soy crumbles)
For sauce:
- 2 teaspoons tomato paste
- 1 onion, very finely chopped
- 2 tablespoons sweet chili sauce
- 1 tablespoon mustard
- 1/4 teaspoon chili powder
- Salt, to taste
- 2 teaspoons dark brown sugar
- 1 tablespoon ketchup
- 1 cup finely chopped fresh tomatoes or canned tomatoes
- 2 teaspoons apple cider vinegar
For serving:
- 4 whole-wheat hamburger buns
- Finely chopped onion (optional)
Directions
- In a large skillet over medium heat, add oil, onion, garlic, bell pepper and carrots. Season with a pinch each of salt and pepper. Stir to combine.
- Sauté for 4 to 5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned. Stir in lentils or soy crumbles.
- Add the tomato paste, onion, sweet chili sauce, mustard, chili powder, salt, dark brown sugar, ketchup, tomatoes and apple cider vinegar. Simmer for 20 minutes.
- Continue cooking the mixture over medium-low heat, stirring occasionally, about 5 to 10 minutes.
- To serve, spoon 1/4 of the sloppy joe mixture onto the bottom half of each hamburger bun. Sprinkle with chopped onions, if desired. Serve immediately.
Nutrition Information (per serving)
- Calories: 298
- Fat: 8 g
- Saturated fat: 1 g
- Sodium: 614 mg
- Carbohydrates: 45 g
- Fiber: 17 g
- Sugar: 14 g
- Protein: 14 g