This is one of those meals that improves the longer it sits, so it's definitely wise make a big batch and eat it throughout the week for a series of quick and delicious meals! You'll also want to slather the homemade vegan barbecue sauce on everything.
Easy Pressure Cooker Barbecue Lentil Stew [Vegan]
- 10 ounces uncooked brown lentils
- 5-1/2 cups water
- 1 quart homemade vegan barbecue sauce (recipe follows)
- 2 stalks celery, diced
- 1 medium carrot, diced
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 2 tablespoons chopped green onion for garnishing, optional
- 3 small yellow onions, diced
- 3 cloves garlic, minced
- 1 tablespoon oil
- 1 can (6 ounces) tomato paste
- 3 cups water
- 1-1/2 teaspoon paprika powder
- 2 teaspoons apple cider vinegar
- 1 tablespoon blackstrap molasses
- 1 teaspoon ground black pepper
- 1/4 teaspoon pure stevia extract powder
- 1/2 teaspoon salt
- 1 teaspoon vegan bacon bits
- Place all ingredients except green onion in pressure cooker. Follow the instructions of the pressure cooker and cook 10 minutes on a very low heat. Let pressure drop on its own accord. If you don't have a pressure cooker, see the notes for how to cook this stew on the stovetop. Garnish with green onion before serving.
- Heat skillet over high heat until smoky hot, add oil and wait for 10 seconds or until the oil is hot. Stir in diced yellow onions and garlic and sauté for one minute until fragrant.
- Reduce the heat to medium and add the rest of the barbecue sauce ingredients. Stir occasionally and bring to a boil. Turn down the heat to low and simmer for one hour.
- Let the sauce cool completely in the skillet and then transfer it into a blender. Blend until smooth. Store in refrigerator for up to two weeks.
If you use a regular pot instead of pressure cooker, add all stew ingredients except green onion into a pot and bring to a boil. Turn down the heat to low and simmer for 35 minutes. This lentil stew can be prepared one day before serving. Overnight marinating, after cooking, will enhance the flavor.