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Prep time
15 minutes
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Cook time
30 minutes
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Serves
6
Author Notes
This vegan sloppy joes recipe is a healthy, vegetable-packed dinner.
It is rich, satisfying, delicious, and a meal that my kids love. The secret to the amazing flavor is the addition of pickles! It really packs a lot of flavor into this classic comfort dish. —Emillie Parrish
Ingredients
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1 1/2 cups
dried brown lentils
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1
onion
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2
carrots
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4
cloves of garlic
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1
green pepper
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1/4 cup
vegetable oil
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1 tablespoon
chili powder
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2 cups
water
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6
dill pickles
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1
can tomato paste (5.5 oz)
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2 tablespoons
soy sauce
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1 teaspoon
oregano
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1/2 teaspoon
ground black pepper
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1 teaspoon
salt, to taste
Directions
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Rinse and boil the lentils until they are soft, not mushy. About 15 minutes. In the meantime, wash and finely dice all the vegetables.
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Drain the lentils. Return the pot to the stove and add the oil and onions. Saute on medium heat, until the onions are starting to soften. Add the carrots and garlic. Cook for another 5 minutes, then add the green pepper and chili powder. Saute until fragrant, about 2 minutes.
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Add the water, chopped dill pickles, tomato paste, and soy sauce to the pot. Stir until the tomato paste is well mixed into the liquid. Add the drained lentils, oregano, pepper, and salt. Bring everything to a boil, reduce the heat and simmer until the carrots are soft and the flavors are well blended. Turn off the heat.
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Serve sloppy joes on an untoasted hamburger bun.
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