Vegan Sloppy Joes

Michelle Hanneman avatar
Michelle Hanneman Published on 09/09/2020, viewed by 172
yield4 portions

What you will need

3 tablespoons olive oil

1 cup finely diced red onions

1 teaspoon fresh garlic (minced)

2 Portobello mushrooms

3 fresh bay leaves

½ teaspoon fresh thyme

1 tbs Worcestershire sauce

½ Red Bell Pepper

1 teaspoon smoked paprika

¼ tsp crushed red pepper flakes

2 cups crushed San Marzano tomatoes

1 tbs tomato paste

1/2 teaspoon kosher salt

1/2 teaspoon of turbinado sugar

2 cups cooked lentils

¼ cup chopped flat leaf parsley

(Nutritional facts 164 calories, 4.02 g fat, 28.55 g carbohydrates, 7.28 g protein, 0 mg cholesterol, 144 mg sodium)

How to cook


In a large, deep skillet, heat oil on medium. Toss in onions, garlic and mushrooms with thyme and bay leaves. Stir and sauté for 4-5 minutes, covered. Uncover and stir in the Worcestershire sauce.


Add bell pepper, smoked paprika and pepper flakes.


After 2-3 minutes, add tomatoes and tomato paste stirring to combine and dissolve the paste. Add ¼ cup hot water.


Season with salt and sugar.


Add cooked lentils to the tomato mixture and simmer on medium low uncovered for 6-8 minutes. If sticking, add a bit of water. If too watery at the end of 6 minutes and let the excess moisture evaporate.


Remove from stove and stir in parsley.


Toast buns and serve.


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