Vegan Sloppy Joes
Vegans might not be able to enjoy chicken parm, meaty lasagnas, or spaghetti and meatballs, but that doesn’t mean they can’t get their fix of delicious tomato sauce! Let the garden-fresh taste of The Jersey Tomato Co. marinara combine with spices and lentils to deliver a brand new vegan take on this classic.
Ingredients:
1 cup red lentils, rinsed
2 Tbsp olive oil
1/2 medium onion, minced (plus more for serving)
2 cloves garlic, minced
1/2 medium red or green bell pepper, diced
Sea salt and black pepper (to taste)
1-2 Tbsp coconut sugar (plus more to taste)
1-2 Tbsp vegan-friendly Worcestershire sauce* (ensure gluten-free for GF eaters)
1-2 tsp chili powder (plus more to taste)
1 tsp ground cumin (plus more to taste)
1 pinch smoked or regular paprika (optional)
Directions:
In a small saucepan, add water 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. The lentils should be cooked through but not mushy. Drain well and set aside.
Heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch of 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 Marinara 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.
Serve the mixture on toasted buns with more onion if desired.
Bon Appétit!
