Ingredients
Dry
- 1 cup Brown or green lentils (dry, rinsed and sorted)
- 1 qty Yellow onion (finely diced)
- 1 qty Green bell pepper (finely diced)
- 3 cloves Garlic (minced)
- 1 tsp Chili powder
- 1 tsp Smoked paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 qty Vegan hamburger buns (toasted)
Wet
- 1 Tbsp Olive oil
- 2.5 cup Vegetable broth
- 15 oz Tomato sauce (canned)
- 2 Tbsp Tomato paste
- 2 Tbsp Maple syrup
- 1 Tbsp Apple cider vinegar
- 1 Tbsp Yellow mustard
- 1 Tbsp Vegan Worcestershire sauce (ensure it is vegan/anchovy-free)
Method
- 1. Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and green bell pepper. Sauté for 5 minutes until softened.
- 2. Add the minced garlic, chili powder, and smoked paprika. Stir and cook for 1 minute until fragrant.
- 3. Stir in the rinsed lentils, vegetable broth, tomato sauce, tomato paste, maple syrup, apple cider vinegar, yellow mustard, vegan Worcestershire sauce, salt, and black pepper. Mix well to combine.
- 4. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- 5. If the mixture is too liquidy after the lentils are cooked, remove the lid and simmer uncovered for another 3-5 minutes until it reaches your desired thick, sloppy joe consistency.
- 6. Taste and adjust seasoning if necessary, adding more salt, pepper, or maple syrup to taste. Scoop a generous amount onto toasted vegan hamburger buns and serve hot.
Chef's notes
For a quicker version, use 2.5 cups of pre-cooked/canned lentils and reduce the vegetable broth to 0.5 cups. Simmer the mixture for just 10 minutes until thickened.