Vegan Sloppy Joes

Vegan Sloppy Joes Ingredients

2 cups brown or green lentils1 quart vegetable broth, divided1 teaspoon kosher salt, divided1/2 green bell pepper (about 3⁄4 cup diced)1 medium onion (about 1 cup diced)4 garlic cloves2 tablespoons olive oil1 cup plus 2 tablespoons Sugar free ketchup, divided* I have shared the recipe if you would like a tag to it just let me know2 tablespoons plus 1 teaspoon vegan Worcestershire sauce, divided (optional)1 teaspoon each mustard powder, onion powder, and chili powderPickled onions, to serveBread and butter pickles, to serve8 whole wheat buns ( or Homemade buns)

Instructions

Cook the lentils: In a large saucepan, place the lentils with 3 cups of the vegetable broth, 2 cups water, and 1⁄2 teaspoon kosher salt.Bring to a rapid simmer.Reduce the heat and simmer uncovered for about 20 to 25 minutes, until the lentils are tender but still hold their shape (start tasting at 15 minutes; the exact timing depends on the heat level and your pan size). Drain the excess liquid.Meanwhile, make the sauce: Once you’ve started the lentils, dice the bell pepper. Dice the onion. Mince the garlic.In another large saucepan, heat the olive oil over medium high heat. Add the bell pepper and onion and cook 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute. Add vegetable broth, 1 cup ketchup, Worcestershire sauce, mustard powder, onion powder, and chili powder. Simmer for 5 minutes until thickened.Add the lentils to the sauce: When the lentils are done, add them to the sauce.Cook on low heat for about 5 minutes.Then remove the heat and stir in the remaining 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce, and 1⁄2 teaspoon kosher salt.Serve: Serve on a bun with pickled onions and pickles. (If desired, toast the buns prior to serving.) Make ahead: Leftovers save well for 3 to 4 days. Make in advance, refrigerate and then reheat in a saucepan.