Vegan BBQ Lentil Sloppy Joes
Ingredients
- 3/4 cup dry small brown lentils, picked through and rinsed
- 1 cup water
- 2 cups vegetable broth
- 3 Tablespoons tomato sauce
- 1 medium yellow onion, small dice
- 1 green bell pepper, small dice
- 1 celery rib, small dice
- 2 Tablespoons garlic, finely minced
- 1 cup tomato sauce
- 1/4 cup water
- 1 Tablespoon tamari
- 1/2 teaspoon liquid smoke
- 2 teaspoons apple cider vinegar
- 3 Tablespoons + 1 teaspoon organic maple syrup
- 1 Tablespoon molasses
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons dried minced onion flakes
- 1/2 teaspoon sweet paprika
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon ground mustard
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Optional additions
- Buns or wraps
- Sweet and Tangy Vinegar Coleslaw
Preparation
Cook the lentils on the stove top or in an instant pot until tender. For stove top cooking, combine the lentils with water, vegetable broth, and tomato sauce, bring to a boil, then simmer for about 20-25 minutes until tender For instant pot cooking, pressure cook on high for approximately 6-8 minutes
Measure out all the dry spices into a small bowl, mix well, and set aside.
In a large ceramic or enamel-lined Dutch oven, skillet, or similar stock pot, add the onion, green bell pepper, and celery; sauté over medium heat with the lid on until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water or broth if they start to stick and/or to prevent burning.
Add the minced garlic and sauté for 30 seconds, then add the dry spices and sauté to release their fragrance, about 30 seconds to one minute.
Add the water, tamari, liquid smoke, tomato sauce, molasses, apple cider vinegar, maple syrup, and cooked lentils; bring to a boil, then immediately lower to a simmer. Simmer for 15 minutes, stirring occasionally, until the mixture is thick.
