Vegan Sloppy Joes
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.