Vegan Sloppy Joes
Prep Time: 15 minutes
Total Time: 1 hour, 30 minutes
Servings: 4 to 6
This is a quick and easy and also reheats for lunch the next day. Yum!
Total Time: 1 hour, 30 minutes
Servings: 4 to 6
This is a quick and easy and also reheats for lunch the next day. Yum!
Ingredients:
3 ⅓ cups water or low sodium vegetable stock
1 onion, chopped
1 red bell pepper, chopped
1 tablespoon chili powder
1 ½ cups dried brown lentils
one 15 Oz. can diced fire roasted tomatoes
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 teaspoon rice vinegar
1 teaspoon vegetarian Worcestershire sauce
salt to taste
3 ⅓ cups water or low sodium vegetable stock
1 onion, chopped
1 red bell pepper, chopped
1 tablespoon chili powder
1 ½ cups dried brown lentils
one 15 Oz. can diced fire roasted tomatoes
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 teaspoon rice vinegar
1 teaspoon vegetarian Worcestershire sauce
salt to taste
Directions:
Put 1 cup water or vedgtable broth in a large stock pot.
Add onions, pepper and cook, stirring occasionally until onions soften slightly, for 5 minutes.
Add chili powder and stir to mix in well.
Add remaining liquid, lentils, tomatoes and seasonings, then bring to a boil.
Reduce heat, cover and cook over low heat for one hour, stirring occasionally.
Serve on whole wheat buns, or fresh baked bread, with the trimmings of your choice. Enjoy!
Put 1 cup water or vedgtable broth in a large stock pot.
Add onions, pepper and cook, stirring occasionally until onions soften slightly, for 5 minutes.
Add chili powder and stir to mix in well.
Add remaining liquid, lentils, tomatoes and seasonings, then bring to a boil.
Reduce heat, cover and cook over low heat for one hour, stirring occasionally.
Serve on whole wheat buns, or fresh baked bread, with the trimmings of your choice. Enjoy!
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