Name: Vegan Sloppy Joes
Ingredients: 1/4 cup olive oil; 1 yellow onion, diced; 1 large bell pepper, seeded and diced; 1 large carrot, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, chopped; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 cup tomato paste; 1 (15 ounce) can tomato sauce; 1/4 cup firmly packed brown sugar; 2 tablespoons vegan worcestershire sauce; 1 tablespoon cider vinegar; 4 cups vegetable broth; 1 pound (2 1/4 cups) green lentils, rinsed and drained; 8 hamburger buns, split and toasted; Red onion slices; Pickle slices

Description

This variety of sloopy joes are made with protein packed lentils instead of beef, which means just about anyone can enjoy them. Whether you’re vegan, vegetarian, or just trying to incorporate more meatless meals into your dinner rotation, this is a fantastic dinner dish for you.

Ingredients

Scale

1/4 cup olive oil
1 yellow onion, diced
1 large bell pepper, seeded and diced
1 large carrot, peeled and diced
2 celery stalks, diced
3 cloves garlic, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 cup tomato paste
1 (15 ounce) can tomato sauce
1/4 cup firmly packed brown sugar
2 tablespoons vegan worcestershire sauce
1 tablespoon cider vinegar
4 cups vegetable broth
1 pound (2 1/4 cups) green lentils, rinsed and drained
8 hamburger buns, split and toasted
Red onion slices
Pickle slices

Instructions

Select the saute setting on the instant pot and heat the oil. Add the onion, bell pepper, carrot, celery, and garlic and saute for about 10 minutes, until the onion is translucent but not yet beginning to brown. Add the salt, ground pepper, chili powder, cumin, paprika, and tomato paste and saute for 1 minute. Add the tomato sauce, sugar, worcestershire sauce, vinegar, broth, and lentils and stir well.
Secure the lid and set the pressure release to sealing. Press the cancel button to reset the cooking program, then select the bean/chili setting and set the cooking time for 25 minutes at high pressure.
Let the pressure release naturally for at least 10 minutes, then move the pressure release to venting to release any remaining steam and open the pot.
Place the bun bottoms, cut side up, on individual plates and ladle the sloppy joe mixture onto the buns. Top with the onion and pickles, close with the bun tops, and serve hot.

Notes

Annie’s Naturals makes a very good vegan (though not gluten free) worcestershire sauce. For a gluten free alternative, substitute 2 tablespoons coconut aminos and 1/8 teaspoon ground cloves for the worcestershire sauce.
To freeze any leftovers, ladle single serving portions into the cups of a silicone muffin pan and slip into the freezer. When the portions have frozen solid, transfer them to ziplock plastic freezer bags and return to the freezer for up to 3 months.

Nutrition

Serving Size: serves 8