It’s tailgating season that means…Sloppy Joes. Last year I posted a recipe using TVP which fooled the meat-eaters for sure, this year I’ll be taking Lentil Sloppy Joes. Very similar recipe, as I finally got the flavor right, so now, moving on to lentils. These have a bit of a kick to them, so easy on the chipotle en adobo if you like things a little more mild. I think dijon, brown, or whole grain mustard would be a great sub for the peppers if you want a kick but no heat. We shall see how this goes.
- 2 C dried lentils, your choice of lentil
- 6 C water
- 3 bay leaves
- 1 head garlic
So this part cooks itself. Take your lentils, give them a hearty rinse under cool water until the water runs clear. Dump them into your slow cooker with the water, bay leaves and head of garlic with top cut off (keep it intact, so you can drag it out later). Depending on your lentil, your water will absorb completely, or you will have to strain them before combining with other items below. Either way, you want to cook your lentils until they are al dente (like pasta), not mush. For me, in a slow cooker cranked up to high, it was just 3 hours. I cleaned the house while they cooked. When they are done, drain the excess liquid from the lentils, toss the bay leaves and garlic, then return the lentils to the slow cooker pot, you will finish cooking this dish in the slow cooker after you assemble the items below. Next…
- 1 T olive oil
- 1/2 C coarsely chopped onion
- 1/2 C coarsely chopped bell pepper (your choice of color)
- 4 cloves garlic, minced
- 1 4-oz can tomato sauce
- 1/4 C water
- 2 T tomato paste
- 1 T packed light brown sugar
- 2 tsp vegan Worcestershire sauce
- 2 tsp red wine vinegar
- 1 tsp Sriracha
- 2 whole chipotle en adobo, chopped finely
- salt & pepper to taste
- 4-6 large hamburger buns or rolls or 10-12 slider buns
Heat the oil in a large nonstick skillet (I used a wok) over medium-high heat. Cook the onion, bell pepper and garlic through until the bell pepper is tender (8-10 minutes).
Stir the remaining sandwich filling ingredients together in a medium bowl. Add this mix to the cooked and DRAINED lentils in the slow cooker, stir until the mixture is well combined. Set the slow cooker to high for faster results or low if you have all day and let the mixture thicken.
To serve, spread filling onto a bun and enjoy.