Vegan Lentil Sloppy Joes
Ingredients
Vegan sloppy joe filling
- 1 lb. green or brown lentils
- 1 tablespoon olive or avocado oil
- 1 yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 (15 oz.) can tomato sauce
- 1/2 cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons maple syrup
- 1 tablespoon chili powder
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce (vegan, GF)
- 1 quart vegetable broth
Toppings
- 1 loaf Little Northern Bakehouse buns (or any vegan buns)
- 1 small red onion, peeled and thinly sliced
- 2 cups baby greens
- 1 avocado, sliced (optional)
Preparation
Pick over the lentils and discard any stones or debris. Rinse and drain the lentils.
Heat the oil in a skillet over medium heat. Saute the onion and bell pepper until softened. Add to the slow cooker or Instant Pot.
Add the rinsed lentils, tomato sauce, ketchup, mustard, syrup, chili powder, vinegar, Worcestershire sauce, and vegetable broth to the slow cooker or Instant Pot.
Cover and cook on high for 4 hours or low for 8 hours in the slow cooker.
Or cook on high pressure in the Instant Pot for 15 minutes, with valve sealing, then let the pressure naturally release for 10-15 minutes.
Lightly toast the bread. Serve the vegan lentil sloppy joe filling on the bread, with slices of onion, avocado, and greens.
