Sloppy Joes

Source:  https://minimalistbaker.com/vegan-sloppy-joes/ (modified to omit the oil)

I absolutely love this recipe and it freezes well.  Serve on an Ezekiel bread (bun, bread, or English muffin) or over a baked potato.

 Ingredients:

Lentils:

2 cups water, (or half water, half broth)

1 cup red lentils, or green, well rinsed (red lentils for quicker/more tender result or green lentils for more bite/texture (I use red lentils)

Sloppy Joes:

1/2 medium yellow onion, or white, minced (plus more for serving)

2 cloves garlic, minced (2 cloves yield ~1 Tbsp)

1/2 medium green bell pepper, or red, diced

Sea salt and black pepper, (to taste)

1 15-ounce can tomato sauce

2 Tbsp maple syrup or date syrup, (plus more to taste)

2 Tbsp Vegan Worcestershire sauce (I use Whole Foods brand)

2 tsp chili powder, (plus more to taste)

1 tsp ground cumin, (plus more to taste)

1 pinch regular paprika, or smoked, (optional)

Instructions:

If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.

If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.

In the meantime, heat a large skillet over medium heat. Once hot, add onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.

Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned. Add water a tablespoon at a time as needed while you saute.

Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.

Once the lentils are cooked, add them to the skillet as well, and stir to combine.

Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.

Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or Worcestershire for depth of flavor.