Vegan Sloppy Joes Everyone Loves

Though I am not vegan, or even vegetarian at this time, I eat like one much of the time. Meatless sloppy joes were in my regular rotation when I was a vegetarian, and I made them with TVP—textured vegetable protein—back in the day. 

But I developed this recipe with lentils, for a few reasons. One, I'm not keen on TVP. Two, I don't feel the need for a meatless product to imitate meat. And three, I really like lentils. I could live on legumes!

Cooking time for lentils is shorter than for beans, but the cooking time varies depending on the variety and the age of lentils. This time, before opening a new package, I used the last of the bag of lentils that was well past its "best by" date, which meant they required longer cooking.

If you're not toasting the buns for burgers and other bun sandwiches, I hope you'll give it a try. Heat equal parts of unsalted butter and extra virgin olive oil on the griddle and toast the split buns well on the cut side and lightly on the outside. Makes them soooo good.

Here's my Homemade Hamburger Buns recipe (apologies to my vegan friends because there is also meat in that post). There are a number of good vegan cheeses on the market now, which hasn't always been the case! Perfect also for those who are dairy-free.

This recipe even passes muster with Mr Delightful, who isn't as keen on legumes as I am. That means: if you're having vegans and carnivores at the same table, you can make them both happy with this recipe!

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Vegan Sloppy Joes

(Makes 8)

1 tablespoon extra virgin olive oil
1/2 medium (about 4 ounces/113 grams) yellow onion, finely diced
1 medium (about 4 ounces/113 grams) green or red bell pepper, finely diced

2 tablespoons (1.5 ounces/43 grams) tomato paste
1 cup (7 ounces/198 grams) lentils

2 1/2 cups (20 fluid ounces/591 ml) water
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon coarsely ground black pepper

1/8 teaspoon cayenne

1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons country Dijon mustard
1 1/2 teaspoons cider vinegar
1 14.5-ounce (411 grams) can fire roasted crushed tomatoes

8 buns, split and toasted
Garnishes: shredded cheese, chopped cilantro, sliced jalapenos, sliced dill pickles

1 In 3-quart saucepan, heat oil and cook onion for about 5 minutes. Add bell pepper and tomato paste; continue cooking for about 2 minutes.

2 Add lentils and water. Bring to a boil; reduce heat and simmer, partially covered, for about 30 minutes, until most of the water is absorbed and lentils are firm-tender (biteable, but not completely cooked).

Note: Remember that cooking times for beans and legumes can vary. 

3 Stir in paprika, salt, cumin, pepper, cayenne, crushed red pepper flakes, brown sugar, mustard, vinegar, and crushed tomatoes. Bring back up to a simmer and cook for about 30 minutes more, or until the lentils are tender and the mixture is thick. 

4 I use my own Homemade Hamburger Buns or similar ones from the bakery, split and well toasted on the griddle with half organic unsalted butter and half extra virgin olive oil, and 1/2 cup of sloppy joe mixture for each.

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Jean

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