It’s comfort food season so last night I whipped up these gluten-free (if you use a gluten-free bun), (dare I even say it?) vegan wannabe Sloppy Joes. I made a big batch for leftovers to freeze and for quick week night meals. I’m not going to lie - the way I threw this together was kind of spastic, but regardless, the outcome was delicious. The ingredients are the key so however you throw it together, let me know what worked for you. Whether you like it in a taco or on a bun, you won’t even miss the meat in this classic American favorite.
Ingredients
2 Tbsp olive oil
2 small onions, diced
1 carrot, diced
1 red bell pepper, diced
1 jalapeno, diced
6 garlic cloves, minced
2 cups dried lentils, picked over and rinsed
4 cups water
1 14-oz can whole peeled tomatoes, roughly chop up the tomatoes
1 12 oz. can Manwich sloppy joe sauce
1 Tbsp ancho chile powder
1 Tbsp cumin
1 tsp oregano
1 tsp salt
Sour cream, cilantro, hot sauce to garnish
What to do
Heat olive oil in a large pot over medium heat. Add all diced vegetables, stirring every few minutes for about 25 minutes until they’re very soft. Meanwhile, put the lentils and water in a separate pot and bring to a boil then reduce heat and simmer for about 30 minutes. Add minced garlic to vegetables until fragrant. When lentils are soft, drain and add to the vegetable pot. Stir in the canned tomatoes, tomato liquid and Manwich sauce as well as all the spices and your favorite hot sauce. Let simmer for 10-15 minutes to let it thicken up. Serve with sour cream and cilantro on either a bun or taco shell :D