SERVES 6 · VEGAN, GF, DF
If Sloppy Joes remind you of school lunches or camp, you’re not alone. I can still visualize a pale hamburger bun with a mess of ketchup-laced ground beef on my lunch tray. But this recipe isn’t the one from my childhood. I’ve replaced the ground beef with high-fiber, protein-rich lentils for an even better version. Lentils are a great sub for ground beef because they have a wonderful meaty flavor and perfect nubby texture. It’s really the spices and seasonings that make this dish, so you’ll still dig into the comforting flavors you know and love (and if you like an extra kick, add a little cayenne or hot sauce). My family enjoys these Sloppy Joes on toasted buns with dill pickles, but I’ll eat mine on a scoop of millet or Cauliflower Rice (here). Everyone’s happy!
1 to 2 tablespoons cold-pressed, unrefined extra-virgin olive oil
¾ cup diced onion
½ green or sweet bell pepper, diced
3 garlic cloves, finely chopped
2¼ cups cooked lentils
1½ cups cooked pinto beans, or 1 (15-ounce) can, drained and rinsed
1 (18-ounce) jar crushed tomatoes or tomato puree
2 tablespoons tomato paste
2 tablespoons red wine vinegar
2 tablespoons pure Grade A or B maple syrup
4 teaspoons vegan/GF Worcestershire sauce
2 teaspoons chili powder
1 teaspoon mustard powder
1 teaspoon sea salt
Freshly ground black pepper
Accompaniments: toasted vegan/DF hamburger buns or cooked grains, such as brown rice, millet, or quinoa
1. Heat a large skillet over medium-high heat. Add the olive oil and sauté the onion, pepper, and garlic in the hot oil until the onion is tender and translucent.
2. Add the remaining ingredients, including black pepper to taste. Stir to combine and simmer over medium-low heat for 15 minutes. Taste for seasoning and add more salt and pepper, if needed.
TIP: If you are cooking your lentils from scratch for this recipe, start with 1 cup of dried lentils for the amount needed for the recipe.